Creamy Eggplant Rollatini with Ricotta
A comforting and indulgent Italian classic featuring tender roasted eggplant slices rolled with a creamy ricotta filling, baked under tomato sauce and melted mozzarella. Perfect for cozy family dinners and easy weeknight meals.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 6 servings 1x
- Category: Main Course
- Cuisine: Italian
Ingredients
Scale
- 2 large eggplants, sliced lengthwise into 1/4-inch thick slices
- 2 cups whole milk ricotta cheese
- 1 1/2 cups shredded mozzarella cheese
- 1/2 cup freshly grated Parmesan cheese
- 1 large egg, beaten
- 2 cloves garlic, minced
- 1/4 cup fresh basil, chopped
- 3 cups marinara sauce
- 2 tablespoons olive oil
- Salt and pepper to taste
- Optional: pinch of crushed red pepper flakes
Instructions
- Preheat oven to 400°F (200°C).
- Slice eggplants lengthwise into 1/4-inch thick slices. Lay on a parchment-lined baking sheet, brush both sides with olive oil, season with salt and pepper.
- Roast eggplant slices for 12-15 minutes until tender and slightly golden.
- While eggplant roasts, combine ricotta, beaten egg, minced garlic, chopped basil, half of the Parmesan, salt, and pepper in a bowl. Mix gently until smooth and fluffy.
- Spread 1 cup of marinara sauce evenly on the bottom of a 9×13 inch baking dish.
- Once eggplant slices are cool enough to handle, spoon about 2 tablespoons of ricotta mixture onto one end of each slice and roll up. Place rolls seam side down in the baking dish, snugly side by side.
- Pour remaining marinara sauce over the rolls. Sprinkle shredded mozzarella and remaining Parmesan evenly on top.
- Bake uncovered at 375°F (190°C) for 25-30 minutes until cheese is melted and bubbly. Tent with foil after 20 minutes if cheese browns too quickly.
- Let rollatini rest for 5 minutes before serving.
Notes
If eggplants are watery, salt slices and let sit for 20 minutes before roasting, then pat dry to avoid sogginess. Drain ricotta if watery for a creamier filling. Broil for last 2-3 minutes for a crispy top. Can freeze unbaked rollatini for up to 2 months.
Nutrition
- Serving Size: 1 rollatini (approxi
- Calories: 320
- Sugar: 7
- Sodium: 550
- Fat: 20
- Saturated Fat: 9
- Carbohydrates: 15
- Fiber: 4
- Protein: 18
Keywords: eggplant rollatini, ricotta, Italian recipe, baked eggplant, vegetarian, comfort food, easy dinner