Creamy Eggplant Rollatini with Ricotta
A classic Italian dish featuring tender roasted eggplant slices rolled with a creamy ricotta and cheese filling, baked in tomato sauce for a comforting and delicious meal.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 6 servings 1x
- Category: Main Course
- Cuisine: Italian
Ingredients
Scale
- 2 medium eggplants, sliced lengthwise about 1/4-inch thick
- 1 1/2 cups ricotta cheese (whole milk preferred)
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 large egg, room temperature
- 1/4 cup fresh basil, chopped
- 2 cloves garlic, minced
- A pinch of nutmeg (optional)
- 2 cups tomato sauce (homemade or store-bought marinara)
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or a silicone mat.
- Slice the eggplants lengthwise into 1/4-inch (6 mm) thick slices, keeping them even for consistent roasting.
- Arrange the eggplant slices on the baking sheet in a single layer. Brush both sides lightly with olive oil and sprinkle with a pinch of salt.
- Roast the eggplant slices for 15-20 minutes, flipping halfway, until tender and just starting to caramelize but not mushy.
- While the eggplant roasts, prepare the ricotta filling by combining ricotta cheese, shredded mozzarella (reserve some for topping), grated Parmesan, egg, minced garlic, chopped basil, nutmeg, salt, and pepper in a mixing bowl. Mix until smooth and creamy.
- Once the eggplant slices are cool enough to handle, spread about 2 tablespoons of the ricotta mixture evenly over each slice.
- Carefully roll each slice from the narrow end, tucking in the filling as you go. Place the rolls seam-side down in your baking dish.
- Pour the tomato sauce evenly over the rollatini, and sprinkle the reserved mozzarella and extra Parmesan on top.
- Bake uncovered at 375°F (190°C) for 25-30 minutes until the cheese is melted and bubbly and the sauce has thickened.
- Remove from the oven and let rest for 5 minutes before serving.
Notes
If eggplants seem watery, sprinkle slices with salt and let sit for 20 minutes before roasting, then pat dry to avoid sogginess. Roast eggplant until tender but firm to prevent cracking when rolling. You can prepare rollatini a day ahead and refrigerate before baking to deepen flavors. Freeze unbaked rollatini tightly wrapped for up to 2 months; bake from frozen adding 10-15 minutes to baking time.
Nutrition
- Serving Size: 1 rollatini (approxi
- Calories: 320
- Fat: 20
- Carbohydrates: 15
- Fiber: 5
- Protein: 18
Keywords: eggplant rollatini, ricotta, Italian recipe, creamy eggplant, baked eggplant, vegetarian, comfort food