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Eggplant Rolls with Ricotta and Tomato Sauce

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Italian-style eggplant rolls filled with creamy ricotta cheese and baked in a rich tomato marinara sauce with melted mozzarella, creating a comforting and flavorful baked vegetable dish.

  • Total Time: 50 minutes
  • Yield: 4 servings

Ingredients

  • 2 large eggplants, sliced lengthwise into thin strips (about 1/4 inch thick)
  • 250 g ricotta cheese
  • 1 cup marinara sauce
  • 1/2 cup shredded mozzarella cheese
  • 1/4 cup grated Parmesan cheese
  • 1 egg
  • 2 tablespoons chopped fresh basil
  • 1 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 tablespoon olive oil

Instructions

  1. Preheat the oven to 190°C (375°F) and lightly grease a baking dish.
  2. Brush both sides of the eggplant slices with olive oil and arrange them on a baking sheet.
  3. Bake the eggplant slices for 10–12 minutes until soft and flexible, then remove and allow to cool slightly.
  4. In a mixing bowl combine ricotta cheese, egg, grated Parmesan cheese, garlic powder, chopped basil, salt, and black pepper until smooth.
  5. Spread a thin layer of marinara sauce over the bottom of the prepared baking dish.
  6. Place an eggplant slice on a flat surface and add about 1–2 tablespoons of the ricotta mixture near one end.
  7. Roll the eggplant slice around the filling and place it seam-side down in the baking dish.
  8. Repeat with the remaining eggplant slices and filling, arranging the rolls closely together.
  9. Spoon the remaining marinara sauce over the rolls and sprinkle the shredded mozzarella cheese on top.
  10. Bake for 25–30 minutes until the cheese is melted and the sauce is bubbling.
  11. Allow the dish to rest for about 5 minutes before serving.

Notes

  • Add about 1/2 cup chopped spinach to the ricotta mixture for extra flavor and nutrition.
  • For a richer filling mix in a small amount of cream cheese or mascarpone.
  • Extra herbs such as oregano, parsley, or thyme can enhance the filling.
  • Sprinkle toasted breadcrumbs on top before baking for a crispy topping.
  • Pre-baking the eggplant slices helps prevent the rolls from becoming soggy.
  • Author: Amelia
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: Italian
  • Diet: Vegetarian

Nutrition

  • Serving Size: 1 portion
  • Calories: 310 kcal
  • Sugar: 7 g
  • Sodium: 540 mg
  • Fat: 18 g
  • Saturated Fat: 9 g
  • Unsaturated Fat: 7 g
  • Trans Fat: 0 g
  • Carbohydrates: 20 g
  • Fiber: 6 g
  • Protein: 16 g
  • Cholesterol: 85 mg

Find it online: https://cooksplash.com/eggplant-rolls-with-ricotta-and-tomato-sauce/