Eggplant Rollatini 7 Irresistible Ways to Make It Unforgettable
Tender baked eggplant rolled around a creamy basil-garlic ricotta, nestled in bright marinara, and finished with melted mozzarella and parmesan. This foolproof method keeps slices pliable, not soggy, and delivers restaurant-quality flavor every time.
Equipment
- Baking sheets
- 9x13-inch baking dish
- Chef’s knife or mandoline
- Mixing bowls
- Foil
Ingredients
For the Eggplant
- 2 large eggplants sliced lengthwise into 1/4-inch thick slices
- 1/4 tsp salt for sweating slices
- 1/2 tsp black pepper for seasoning slices
For the Ricotta Filling
- 1 cup ricotta cheese whole milk for creamiest texture
- 1/2 cup parmesan cheese shredded, plus extra for dusting
- 1 egg large
- 2 cloves garlic minced
- 3 tbsp fresh basil finely chopped
- 1/4 tsp salt
- 1/2 tsp black pepper
For Assembly
- 2 1/2 cups marinara sauce divided
- 1/2 cup mozzarella cheese shredded
- parmesan cheese extra for dusting top
- fresh basil chopped, for garnish
Instructions
Prep and Sweat the Eggplant
- Preheat oven to 400°F (200°C). Trim eggplant stems and slice lengthwise into 1/4-inch slices. Lay slices on a board and sprinkle both sides lightly with salt. Rest 10 minutes to draw out moisture, then pat dry thoroughly with paper towels.
Parbake the Slices
- Arrange slices on lightly greased baking sheets in a single layer. Bake 10 minutes until pliable. This softens slices so they roll without tearing and prevents a watery casserole. Cool slightly.
Make the Filling
- In a bowl, mix ricotta, 1/2 cup parmesan, egg, minced garlic, chopped basil, 1/4 tsp salt, and 1/2 tsp pepper until smooth and creamy.
Assemble the Rollatini
- Spread half the marinara over the bottom of a 9x13 inch baking dish. Place 1–2 tablespoons filling at one end of each cooled slice, roll up gently, and arrange seam-side down in the dish.
Top and Bake
- Spoon remaining marinara over the rolls. Sprinkle with mozzarella and a light dusting of parmesan. Cover with foil and bake 30 minutes, then uncover and bake 10 minutes until the cheese is bubbly and lightly golden.
Finish and Serve
- Rest 5 minutes. Garnish with chopped fresh basil and serve hot.
Notes
Reheating: 350°F for 10–15 minutes, covered. Freezing: Assemble but do not bake. Wrap in plastic, then foil; freeze up to 2 months. Thaw overnight and bake as directed. Moisture tip: Sweating and parbaking the slices keeps the final dish saucy but never soggy.