Tender, roasted slices of eggplant filled with a savory blend of ricotta and Parmesan, rolled and baked in marinara sauce, this Baked Eggplant Rollatini is a warm, comforting dish inspired by classic Italian flavors. It’s a satisfying vegetarian entrée that brings both elegance and ease to your dinner table.

Why You’ll Love This Recipe

This recipe transforms simple ingredients into a rich and creamy dish that feels indulgent but is refreshingly light. The baked eggplant becomes tender and sweet, complementing the creamy ricotta filling and the tang of marinara. It’s perfect for family dinners, holiday gatherings, or any time you’re craving a cozy, home-cooked Italian-style meal. Plus, it’s vegetarian-friendly and makes excellent leftovers.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• 2 large eggplants, sliced lengthwise into 1/4-inch slices
• 2 tablespoons olive oil
• 1 cup ricotta cheese
• 1/2 cup grated Parmesan cheese, plus extra for topping
• 1 egg, lightly beaten
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon dried oregano
• 1/4 teaspoon garlic powder
• 1 cup marinara sauce
• Fresh parsley, chopped, for garnish

directions

1. Preheat oven to 375°F (190°C).
2. Brush both sides of the eggplant slices with olive oil and arrange them on a baking sheet.
3. Roast for 15 minutes, until the eggplant is tender and pliable.
4. Meanwhile, in a mixing bowl, combine ricotta, Parmesan, egg, salt, pepper, oregano, and garlic powder. Stir until smooth.
5. Spread a thin layer of marinara sauce in the bottom of a baking dish.
6. Place a spoonful of the ricotta mixture on one end of each eggplant slice and roll it up.
7. Arrange the rolls seam-side down in the prepared baking dish.
8. Spoon the remaining marinara sauce over the rolls and sprinkle with extra Parmesan.
9. Bake for 20–25 minutes, until golden and bubbly.
10. Garnish with fresh parsley before serving.

Servings and timing

This recipe yields approximately 4 servings. Total preparation and cooking time is about 45 minutes — 20 minutes of prep and 25 minutes of baking.

Variations

• Add Mozzarella: Sprinkle shredded mozzarella on top before baking for an extra cheesy version.
• Use Zucchini: Replace eggplant with thinly sliced zucchini for a lighter variation.
• Spinach Ricotta Filling: Add sautéed spinach to the ricotta mixture for extra nutrition and flavor.
• Spicy Kick: Mix crushed red pepper flakes into the filling for a subtle heat.
• Pesto Marinara: Swirl a spoonful of basil pesto into the marinara for an herby twist.

storage/reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, place in a preheated 350°F (175°C) oven for 10–15 minutes or until warmed through. You can also reheat individual portions in the microwave, though the texture may soften slightly.

FAQs

Do I need to peel the eggplant?

No, the eggplant skin becomes tender during roasting. However, if you prefer a softer texture, you can peel it before slicing.

Can I make this dish ahead of time?

Yes, you can assemble the rollatini up to a day in advance and refrigerate it. Bake just before serving for the best results.

Is this dish vegetarian?

Yes, this recipe is vegetarian. Just ensure your Parmesan is made without animal rennet if strict vegetarian guidelines are required.

Can I freeze eggplant rollatini?

Yes, it freezes well. Assemble the dish but don’t bake it. Cover tightly and freeze for up to 2 months. Thaw overnight in the refrigerator before baking.

What type of ricotta should I use?

Use whole milk ricotta for the creamiest texture. Drain excess liquid if your ricotta is very watery.

How do I prevent the eggplant from being bitter?

Modern eggplants are less bitter, but if you’re concerned, you can salt the slices and let them sit for 20 minutes before roasting. Rinse and pat dry.

Can I add meat to this recipe?

Yes, you can mix cooked ground beef or sausage into the ricotta filling for a heartier version.

What can I serve with eggplant rollatini?

Serve with a green salad, garlic bread, or a side of pasta for a complete meal.

Can I use store-bought marinara?

Absolutely. Choose a high-quality marinara sauce with minimal added sugar and preservatives for the best flavor.

How do I slice the eggplant evenly?

Use a sharp knife or a mandoline slicer to achieve consistent 1/4-inch slices for even cooking and easy rolling.

Conclusion

Baked Eggplant Rollatini with Ricotta & Parmesan is a timeless dish that brings comfort and sophistication to the table. Whether you’re serving it for a family dinner or a special gathering, its rich flavors, creamy filling, and wholesome ingredients make it a dish worth repeating. Simple to prepare and full of Italian charm, it’s sure to become a favorite in your recipe collection.

Baked Eggplant Rollatini with Ricotta & Parmesan

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• Author: Emma Delaney
• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Total Time: 1 hour
• Yield: 4 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: Italian
• Diet: Vegetarian

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Description

Tender slices of eggplant rolled around a creamy ricotta filling, baked to perfection with a sprinkle of Parmesan and fresh parsley for a comforting Italian-inspired dish.

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Ingredients

Units USM Scale 1x2x3x

• 2 large eggplants, sliced lengthwise into 1/4-inch slices
• 2 tablespoons olive oil
• 1 cup ricotta cheese
• 1/2 cup grated Parmesan cheese, plus extra for topping
• 1 egg, lightly beaten
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon dried oregano
• 1/4 teaspoon garlic powder
• 1 cup marinara sauce
• Fresh parsley, chopped, for garnish

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Instructions

1. Preheat oven to 375°F (190°C).
2. Brush eggplant slices with olive oil and place them on a baking sheet. Roast for 15 minutes until tender and pliable.
3. In a bowl, mix ricotta, Parmesan, egg, salt, pepper, oregano, and garlic powder until smooth.
4. Spread a thin layer of marinara sauce in the bottom of a baking dish.
5. Place a spoonful of ricotta mixture on each eggplant slice and roll it up. Arrange rolls seam-side down in the baking dish.
6. Spoon remaining marinara over the rolls, sprinkle with extra Parmesan, and bake for 20–25 minutes until golden and bubbly.
7. Garnish with fresh parsley before serving.

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Notes

• Use a mandoline for evenly sliced eggplant.
• Let the roasted eggplant cool slightly before rolling to avoid tearing.
• Serve with a side of pasta or crusty bread for a complete meal.

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Nutrition

• Serving Size: 1 portion (1/4 of recipe)
• Calories: 290
• Sugar: 6g
• Sodium: 520mg
• Fat: 19g
• Saturated Fat: 7g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 15g
• Fiber: 5g
• Protein: 14g
• Cholesterol: 70mg