Baked Eggplant Rollatini Ricotta (Printable Version)
Roasted eggplant slices wrapped around a creamy ricotta blend and baked with tomato sauce and cheese.
# What You Need:
→ Eggplant
01 - 2 medium eggplants, sliced lengthwise into 1/4-inch slices
02 - 2 tablespoons olive oil
03 - 1/2 teaspoon salt
04 - 1/4 teaspoon black pepper
→ Ricotta Filling
05 - 1 1/2 cups whole milk ricotta cheese
06 - 1/2 cup grated Parmesan cheese
07 - 1 large egg
08 - 1 1/2 cups shredded mozzarella cheese, divided
09 - 2 tablespoons chopped fresh basil (or 1 teaspoon dried basil)
10 - 1 tablespoon chopped fresh parsley
11 - 1 garlic clove, minced
12 - 1/4 teaspoon nutmeg (optional)
13 - Salt and pepper to taste
→ Assembly & Sauce
14 - 2 cups marinara sauce (homemade or store-bought)
15 - 1/4 cup gluten-free or regular breadcrumbs (optional, for topping)
16 - Extra fresh basil, for garnish
# Directions:
01 - Preheat oven to 400°F. Line two baking sheets with parchment paper.
02 - Brush eggplant slices on both sides with olive oil and season with salt and pepper. Arrange in a single layer on the baking sheets.
03 - Roast for 20-25 minutes, turning halfway through, until tender and lightly golden. Let cool slightly.
04 - Reduce oven temperature to 375°F.
05 - In a mixing bowl, combine ricotta, Parmesan, egg, 1/2 cup mozzarella, basil, parsley, garlic, nutmeg (if using), and salt and pepper. Mix until well combined.
06 - Spread 1 cup of marinara sauce on the bottom of a 9x13-inch baking dish.
07 - Place 2-3 tablespoons of the ricotta mixture at one end of each eggplant slice and roll up gently.
08 - Arrange rolls seam-side down in the baking dish.
09 - Spoon the remaining marinara sauce over the rollatini. Sprinkle with the remaining 1 cup mozzarella and breadcrumbs (if using).
10 - Cover with foil and bake for 20 minutes.
11 - Remove foil and bake for another 10-15 minutes, until bubbly and golden.
12 - Let rest 5 minutes before garnishing with basil and serving.
# Expert Advice:
01 -
- The roasted eggplant becomes impossibly tender while holding its shape, creating the perfect vehicle for that luscious ricotta filling
- This dish tastes like it spent hours simmering but comes together in about an hour, making it impressive enough for company but practical enough for Tuesday dinner
02 -
- Salt the eggplant slices and let them sit for 30 minutes before roasting if you have time, this draws out bitterness and prevents sogginess
- The eggplant needs to cool slightly before rolling or it will be too floppy to handle, but do not let it get completely cold or it will tear
03 -
- Do not skip roasting the eggplant first, raw eggplant in sauce becomes watery and sad no matter how long you bake it
- Add a handful of chopped spinach to the ricotta filling if you want to sneak in some greens without changing the flavor profile