Go Back
Cheesy Baked Eggplant rollatini

Cheesy Baked Eggplant Rollatini: Rolled, Filled, and Oven-Finished

Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Course Main Course
Cuisine American, Italian
Servings 6

Equipment

  • Mandoline or sharp chef’s knife A mandoline helps slice the eggplant into even, thin pieces for rolling. A sharp knife works too—just take your time to slice as uniformly as possible.
  • Large baking sheet + parchment paper For roasting the eggplant slices evenly without sticking.
  • Mixing bowls You'll need one for the filling and one for prepping your eggplant.
  • 9x13-inch baking dish Ideal for snugly layering your rollatini without overcrowding. If you only have an 8x8, you might need two dishes or halve the recipe.
  • Oven A standard oven works perfectly. Convection will give you crispier edges if you have it, but it’s not required.

Ingredients
  

For the eggplant

  • 2 large eggplants sliced lengthwise into ¼-inch thick planks
  • Olive oil for brushing
  • Salt for sweating and seasoning

For the ricotta filling

  • 1 ½ cups whole milk ricotta cheese
  • 1 cup shredded mozzarella cheese plus extra for topping
  • ¼ cup grated Parmesan cheese
  • 1 egg
  • 2 tablespoons fresh basil chopped (or 1 teaspoon dried)
  • 1 tablespoon fresh parsley chopped
  • 1 garlic clove minced
  • Salt and freshly ground black pepper to taste

For assembly

  • 2 cups marinara sauce homemade or your favorite jarred variety
  • ¼ cup grated Parmesan for topping
  • Fresh basil leaves for garnish (optional)

Instructions
 

Prep the Eggplant

  1. Start by slicing your eggplants lengthwise into long, thin strips about ¼-inch thick. Sprinkle both sides with salt and lay them on a wire rack or paper towels. Let them sweat for at least 30 minutes. This draws out bitterness and excess moisture, which is key for tender, not soggy, eggplant.
  2. After sweating, blot the slices dry with paper towels. Brush both sides lightly with olive oil and arrange them on a parchment-lined baking sheet. Roast in a preheated oven at 400°F for about 15–20 minutes, flipping halfway, until softened and pliable but not overly browned. Set aside to cool.

Make the Ricotta Filling

  1. In a large bowl, combine the ricotta, shredded mozzarella, Parmesan, egg, basil, parsley, garlic, salt, and pepper. Mix well until smooth and creamy. This herby filling is the heart of your rollatini—it should be well-seasoned and flavorful.

Assemble the Rollatini

  1. Spread about ½ cup of marinara sauce on the bottom of your baking dish. Take a slice of roasted eggplant, spoon 1–2 tablespoons of the ricotta mixture at one end, and roll it up gently. Place seam-side down in the dish. Repeat with all slices.
  2. Once all rolls are in place, spoon the remaining marinara over the top, making sure each roll is nicely covered. Sprinkle with extra mozzarella and a generous dusting of Parmesan.

Bake

  1. Cover the dish with foil and bake at 375°F for 25 minutes. Then, uncover and bake for another 15 minutes until the cheese is melted and bubbling and the top is golden brown. Let cool for 5–10 minutes before serving to let everything settle.