Baked Eggplant Roll-Ups – A Cozy Italian Dinner in 40 Minutes
A healthier, 40-minute Eggplant Rollatini made with roasted eggplant slices, creamy ricotta filling, and marinara — baked to bubbling perfection. Gluten-free and vegetarian.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 4 servings (8–10 rolls) 1x
Ingredients
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2 medium eggplants, sliced lengthwise into ¼-inch thick planks
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1 cup whole milk ricotta cheese
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1 egg
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¼ cup grated Parmesan
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2 cloves garlic, minced
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2 tbsp chopped parsley
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Salt and black pepper, to taste
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1 ½ cups marinara sauce
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½ cup shredded mozzarella
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Olive oil for brushing
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Fresh basil for garnish
Instructions
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Preheat oven to 425°F. Line baking sheets with parchment.
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Salt and blot eggplant slices. Brush with olive oil and roast for 12–15 minutes until pliable.
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Mix ricotta, egg, Parmesan, garlic, parsley, salt, and pepper in a bowl.
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Spread 1–2 tbsp filling onto each eggplant slice and roll up.
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Place seam-side down in a baking dish with a thin layer of marinara.
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Top with remaining sauce and mozzarella.
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Bake at 375°F for 15–20 minutes, until bubbly.
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Garnish with basil and serve warm.
Notes
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Make ahead and refrigerate up to 1 day before baking.
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Use plant-based ricotta and mozzarella for a vegan version.
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Add cooked spinach to filling for extra greens.