Baked Eggplant Rollatini Ricotta (Printable version)
Roasted eggplant slices filled with creamy ricotta and herbs, baked in rich tomato sauce for a hearty vegetarian main.
# List of ingredients:
→ Eggplant
01 - 2 large eggplants, sliced lengthwise into 1/4 inch thick slices
02 - 2 tablespoons olive oil
03 - 1/2 teaspoon salt
04 - Freshly ground black pepper, to taste
→ Ricotta Filling
05 - 1 1/2 cups ricotta cheese
06 - 1/2 cup grated Parmesan cheese
07 - 1 cup shredded mozzarella cheese
08 - 1 large egg
09 - 2 tablespoons fresh basil, chopped (or 1 tablespoon dried)
10 - 1 tablespoon fresh parsley, chopped (or 1/2 tablespoon dried)
11 - 1 garlic clove, minced
12 - 1/4 teaspoon nutmeg
13 - 1/2 teaspoon salt
14 - Freshly ground black pepper, to taste
→ To Assemble
15 - 2 cups marinara sauce
16 - 1/2 cup shredded mozzarella cheese (for topping)
17 - 2 tablespoons grated Parmesan cheese (for topping)
18 - Fresh basil leaves, for garnish (optional)
# Directions:
01 - Preheat oven to 400°F. Line two baking sheets with parchment paper.
02 - Arrange eggplant slices on prepared sheets. Brush both sides lightly with olive oil and season with salt and pepper. Roast for 18 to 20 minutes, turning once, until tender and pliable. Remove and let cool slightly.
03 - Reduce oven temperature to 375°F. In a medium bowl, combine ricotta, Parmesan, mozzarella, egg, basil, parsley, garlic, nutmeg, salt, and pepper until fully mixed.
04 - Spread 1 cup marinara sauce evenly over the bottom of a 9x13-inch baking dish.
05 - Place 2 to 3 tablespoons of ricotta filling on one end of each eggplant slice and roll up tightly. Position rolls seam-side down in the baking dish. Repeat for all slices.
06 - Spoon remaining marinara sauce over the rolls. Sprinkle with remaining mozzarella and Parmesan cheese.
07 - Cover dish with foil and bake for 20 minutes.
08 - Remove foil and continue baking 10 to 15 minutes until sauce is bubbly and cheese is golden.
09 - Let rest for 5 minutes before serving. Garnish with fresh basil leaves if desired.
# Expert Advice:
01 -
- It's hearty enough to feel like comfort food but doesn't leave you sluggish afterward.
- You can prep the rolls a few hours ahead and just slide them in the oven when you're ready.
- The creamy filling against the tender eggplant and bright tomato sauce hits every texture you want on one plate.
02 -
- If your eggplant slices are too thin, they'll tear when you roll them, aim for a generous quarter inch.
- Don't skip the resting time after baking, it makes all the difference between a clean slice and a saucy puddle.
03 -
- Salt the eggplant slices and let them sit for 10 minutes before roasting if you want to draw out extra moisture and bitterness.
- Use a spoon to spread the filling instead of your hands, it's faster and keeps things neater.