Eggplant Rollatini

Course: Main Course

Cuisine: Italian

Diet: Vegetarian

Prep Time: 20

Cook Time: 35

Total Time: 55

Servings: servings

Calories: 341kcal

This eggplant rollatini is baked until golden and bubbling, with creamy ricotta filling and rich marinara. Cozy, elegant, and weeknight easy.

Adjust oven rack to middle position and heat oven to 400°F.
Trim ends of eggplants and slice lengthwise into ¼-inch thick slices (you should get 10 to 12 slices total).
Arrange slices on a baking sheet, brush both sides with olive oil, and season with salt and pepper.
Roast until pliable and lightly browned, about 15 minutes. Let cool slightly before assembling.
In a medium bowl, whisk together ricotta, ½ cup mozzarella, Parmesan, egg, basil, and a pinch each of salt and pepper until well combined.
Spread 1 cup marinara sauce evenly over the bottom of a 9x13-inch baking dish.
Working with one eggplant slice at a time, spoon 2 tablespoons of filling onto the wider end.
Roll gently and place seam-side down in the prepared dish. Repeat with remaining slices and filling.
Spoon remaining 1 cup marinara sauce evenly over the rolls. Sprinkle with remaining ½ cup mozzarella.
Bake uncovered until cheese is melted and sauce is bubbling, 20 to 25 minutes.
Let cool for 5 minutes before serving.
Garnish with additional basil or parsley, if desired.

Substitute ricotta with cottage cheese or mascarpone, if desired.
Use zucchini slices instead of eggplant for a twist.
Swap marinara with tomato basil sauce or arrabbiata for extra spice.
Salt eggplant slices before roasting if you're sensitive to bitterness (optional, not necessary with young eggplants).
Use freshly shredded cheese for better melt and flavor.
Don’t overfill the rolls—this helps them stay tidy and evenly cooked.
Let eggplant cool slightly before rolling to avoid tearing.