Eggplant Rollatini Recipe – Baked Ricotta-Stuffed Eggplant with Marinara & Mozzarella
This Eggplant Rollatini is a comforting Italian-inspired dish that’s perfect for meatless dinners or special occasions. Thin slices of roasted eggplant are filled with a creamy ricotta mixture, rolled up, and baked in rich marinara sauce with a blanket of melted mozzarella. It’s a lighter alternative to lasagna, packed with flavor and texture. Serve it with garlic bread or a crisp salad for a satisfying vegetarian meal that feels indulgent but wholesome.
Equipment
- Baking sheet
- Skillet or grill pan
- Mixing bowls
- 9x13-inch baking dish
- Measuring Cups and Spoons
- Spatula
Ingredients
- 2 medium globe or Italian eggplants
- 1½ cups ricotta cheese
- ½ cup shredded mozzarella
- ¼ cup grated Parmesan
- 1 egg
- 2 tbsp chopped basil or parsley
- 2 cups marinara sauce (homemade or jarred)
- ½ tsp salt
- ¼ tsp black pepper
- Olive oil for roasting
- Optional: spinach, garlic, chili flakes, pine nuts
Instructions
- Prep the Eggplant Slice eggplants lengthwise into ¼-inch strips. Salt and let sit for 30 minutes to draw out moisture. Pat dry. Brush with olive oil and roast at 400°F (200°C) for 15–20 minutes or grill until tender.
- Make the Filling In a bowl, mix ricotta, mozzarella, Parmesan, egg, herbs, salt, and pepper. Add optional spinach or garlic if desired.
- Assemble Rolls Spoon 1–2 tbsp of filling onto each eggplant slice. Roll tightly and place seam-side down in a baking dish with a layer of marinara.
- Bake Pour remaining marinara over rolls. Top with extra mozzarella and Parmesan. Cover and bake at 375°F (190°C) for 25 minutes. Uncover and bake 10 more minutes until bubbly and golden.
- Rest and Serve Let rest for 10 minutes before serving. Garnish with fresh basil or olive oil drizzle.
Notes
- Salt eggplant to reduce bitterness and moisture
- Use room-temperature filling for easier rolling
- Customize with spinach, mushrooms, or spicy peppers
- Make vegan with tofu ricotta and dairy-free cheese
- Freeze unbaked rolls for future meals
- Reheat in oven for best texture