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Creamy Eggplant Rollatini Recipe with Ricotta and Fresh Herbs

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A comforting and elegant eggplant rollatini filled with creamy ricotta and fresh herbs, baked in a light tomato sauce. Perfect for weeknight dinners or dinner parties.

Ingredients

Scale
  • 2 medium-sized eggplants, sliced lengthwise into 1/4-inch thick strips
  • 1 1/2 cups whole milk ricotta cheese
  • 1/2 cup freshly grated Parmesan cheese
  • 1/4 cup chopped fresh basil
  • 2 tablespoons fresh parsley, chopped
  • 1 tablespoon fresh oregano, chopped
  • 2 cloves garlic, minced
  • 1 large egg, beaten
  • 2 cups marinara sauce (homemade or store-bought)
  • 3 tablespoons olive oil
  • Salt and pepper to taste
  • Red pepper flakes, optional pinch

Instructions

  1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it.
  2. Slice the eggplants lengthwise into 1/4-inch (6 mm) thick slices, keeping them uniform for even cooking.
  3. Arrange eggplant slices on the baking sheet, brush both sides lightly with olive oil, and sprinkle with salt. Roast for 15–20 minutes, flipping halfway, until tender and slightly browned but still pliable.
  4. While the eggplant roasts, mix ricotta, Parmesan, chopped fresh herbs, minced garlic, beaten egg, salt, pepper, and red pepper flakes (if using) in a bowl until creamy and well combined.
  5. Spoon about 2 tablespoons of the ricotta mixture onto each eggplant slice near one end. Roll up gently but firmly and place seam side down in a 9×13-inch baking dish.
  6. Pour marinara sauce evenly over the rollatini, enough to keep them moist but not swimming.
  7. Cover the dish with aluminum foil and bake at 375°F (190°C) for 25 minutes. Remove foil and bake another 10 minutes to let the tops brown slightly.
  8. Let cool for 5 minutes before serving. Garnish with extra fresh herbs or a sprinkle of Parmesan if desired.

Notes

Use a sharp knife or mandoline for uniform eggplant slices to ensure even roasting. Roasting instead of frying keeps the dish lighter and intensifies flavor. Adding an egg to the ricotta filling helps bind it and prevents oozing during baking. The rollatini can be assembled a few hours ahead and refrigerated; bring to room temperature before baking for even cooking. Avoid over-roasting eggplant to keep slices pliable but not mushy.

Nutrition

Keywords: eggplant rollatini, ricotta, fresh herbs, baked eggplant, vegetarian dinner, easy dinner recipe, Italian recipe

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