Ricotta Eggplant Rollatini in Tomato Sauce

Name: Ricotta Eggplant Rollatini in Tomato Sauce
Prep time: 35 min
Cook time: 50 min
Total time: 85 min
Yield: 6 servings
Cuisine: Italian-inspired
Ingredients: 2 whole medium eggplants, sliced lengthwise 5 mm thick; 500 g ricotta cheese; 50 g grated Parmesan, plus 20 g for topping; 2 whole large eggs; 2 tbsp chopped fresh basil; 720 ml tomato sauce; 2 tbsp olive oil; 3 cloves garlic, minced; 100 g mozzarella, grated; 1 tsp fine salt; 1/2 tsp black pepper

Baked eggplant rolls filled with ricotta, Parmesan and basil in tomato sauce.

By Hez ArslanUpdated October 2, 2026

Total 1 hr 25 minMakes 6 servings

Jump to Recipe

These eggplant rollatini wrap seasoned ricotta and Parmesan in tender eggplant slices, then bake them in tomato sauce with mozzarella. Roast the slices until flexible, avoid overfilling each roll and bake until the filling is hot and bubbling. Heat oven to 200°C (400°F). Salt eggplant slices and rest 15 minutes. Pat dry, brush with olive oil and roast on lined trays 12 to 15 minutes until flexible. Mix ricotta, Parmesan, eggs, basil, salt and pepper until combined. Warm 1 tablespoon olive oil in a saucepan. Cook garlic 30 seconds, add tomato sauce and simmer 15 minutes. Spread filling along each eggplant slice, add a little mozzarella and roll. Spread some sauce in a baking dish, arrange rolls seam-side down and cover with remaining sauce.

Ricotta Eggplant Rollatini in Tomato Sauce

How to tell when it is ready

Cook until tender and evenly heated as described.

Tips

Slice eggplant evenly so it rolls without breaking.
Pat salted eggplant dry before roasting.
Use only enough filling to close each roll.
Let the casserole rest 5 minutes before serving.

Troubleshooting

If the mixture is too thick, add liquid gradually.
If browning too quickly, lower the heat.

Substitutions

Use a compatible neutral oil if needed.
Choose suitable alternatives for dietary needs.

Variations

Adjust herbs or spices to taste.
Add a suitable seasonal ingredient.

Serving suggestions

Serve with toasted Italian bread.
Pair with a green salad.
Offer extra grated Parmesan.
Serve as a vegetarian main course.

Make ahead

Prepare components ahead and refrigerate perishable ingredients; finish shortly before serving.

Storage

Refrigerate leftovers promptly and use within 3 days.

Food safety

Contains dairy and egg. Bake filling until hot throughout; refrigerate leftovers promptly.

Frequently asked questions

Can I prepare this ahead?

Prepare components ahead and refrigerate perishable ingredients; finish close to serving.

How should I store eggplant rollatini?

Refrigerate leftovers promptly and use within 3 days.

Serve promptly and refrigerate leftovers safely.

About the author

Hez Arslan

Hez Arslan owns feastdelights.com and also writes practical recipes for everyday home cooking, from familiar Ukrainian dishes to meals inspired by kitchens around the world. His clear, step-by-step guidance helps home cooks approach each recipe with confidence.

Ricotta Eggplant Rollatini in Tomato Sauce