Baked Eggplant Rollatini with Ricotta

A close up view of baked eggplant rollatini with cheese oozing out the sides of each roll all nestled in a bed of marinara sauce.

Baked Eggplant Rollatini with Ricotta

Course: Appetizer or Entree

Cuisine: American / Italian, Italian

Prep Time: 15

Cook Time: 45

Making the Marinara: 45

Total Time: 1 45

Servings: people

Calories: 170kcal

Author: Kris Longwell

This dish is Italian through and through. Such the perfect start to an amazing Italian feast. Easy and so incredible! We encourage you to make the marinara! You can easily make it days in advance!

Print Recipe

Equipment

Baking dish or individual baking dishes
Baking sheet lined with parchments paper and sprayed with cooking oil

Ingredients

3 cups marinara sauce
2 large eggplant
Kosher salt and freshly ground black pepper
1 cup whole-milk ricotta cheese
¼ lb mozzarella cheese fresh, chopped
4 tablespoon Parmesan cheese grated
1 tablespoon flat-leaf parsley fresh, chopped, plus extra for garnish
Cooking spray
Olive oil for brushing

Instructions

Cut the stems away from the eggplant and slice off the ends. Use a mandolin on the widest setting to slice the eggplant, lengthwise, into slices between ¼ and ½-inch thick. Or, use a sharp knife and a steady hand to slice them as uniformly as possible.
Layer the slices in a colander set over a plate, sprinkling each layer with salt. Let stand for 30 minutes to drain.
Meanwhile, in a bowl, stir together the ricotta, mozzarella, 2 tablespoons Parmesan, parsley, ½ teaspoon salt, and a pinch of black pepper. Set aside.
Preheat your oven to 450°F.
Line a large baking sheet (or 2 smaller ones) with parchment paper. Spray the parchment paper with cooking spray.
Rinse the eggplant slices under cold running water to remove the salt. Pat each eggplant layer dry with paper towels.
Brush the slices on both sides with olive oil, and arrange them in a single layer on a baking sheet.
Bake the slices until lightly browned, about 10 minutes.
Turn the slices and continue to bake until browned on the second side and nice and tender, 8 minutes longer. Remove from the oven and immediately lower the oven temperature to 350°F.
Ladle marinara into the baking dish. Fill the bottom so there is enough to snuggle the rollatini into the sauce.
To make each eggplant roll, place a spoonful of the cheese mixture near one end of a slice and roll up the slice.
As each roll is formed, place it seam side down in the dish.
Spoon more sauce over the rolls.
Sprinkle with more grated Parmesan.
Bake the rolls until the sauce is bubbling hot and the rolls are heated through, about 20 to 25 minutes. Remove from the oven, garnish with chopped fresh parsley, and serve at once.

Video

Notes

See the video near the top of the blog post for visual guidance. If you liked the video, please subscribe to our YouTube channel.

If you don't have time to make the marinara from scratch, no worries. Pick up good-quality marinara from the Italian section of your market, or, see if your favorite Italian restaurant will sell you some fresh marinara! You'll need about 1 pint.

A mandolin ensures that your eggplant slices will be uniformly cut. This helps so they will roast evenly and be easier to roll up. However, a sharp knife and a slow and steady hand will do the trick, too.

Leftovers (which there will likely be none of) will keep in the fridge for up to 3 days. Reheat in a 350°F oven or in the microwave.

The dish can be assembled 4 to 6 hours in advance of baking. Loosely cover and keep in the fridge until ready to bake. You can freeze it (unbaked) for up to 2 months, but for best results, prepare it fresh.

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