Ricotta-Stuffed Eggplant Rolls

Quick answer

Total time: 65 min
Level: Medium
Servings: 4 servings
Ingredients: 10

About this dish

This Ricotta-Stuffed Eggplant Rolls recipe follows the actual preparation, main cooking method, and finish in order.

Trim the eggplants and slice them lengthwise into 5 mm strips. Sprinkle the 1 teaspoon salt evenly over the slices, let them stand for 15 minutes, then pat both sides very dry so the sauce will not turn watery. Stir the 250 g ricotta with 1 egg, half of the Parmigiano Reggiano, 10 chopped basil leaves, and 1/2 teaspoon black pepper. Mix until thick and spreadable, not loose enough to run out of the rolls. Lower the oven to 200 C and bake for 20 to 25 minutes, until the cheese is melted and the edges are lightly browned. Rest the dish for 5 minutes before serving so the filling sets and the rolls hold their shape.

Ingredients (4 servings)

Ingredient	Amount	Unit
Eggplant	2	pcs
Ricotta Cheese	250	g
Mozzarella	150	g
Parmigiano Reggiano	50	g
Egg	1	pc
Marinara Sauce	450	ml
Fresh Basil	10	leaves
Olive Oil	2	tbsp
Salt	1	tsp
Black Pepper	0.5	tsp

Instructions

Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.

6 steps

1

Season

Trim the eggplants and slice them lengthwise into 5 mm strips.

Sprinkle the 1 teaspoon salt evenly over the slices, let them stand for 15 minutes, then pat both sides very dry so the sauce will not turn watery.
2

Prep

Heat the oven to 220 C.

Brush both sides of the eggplant with the 2 tablespoons olive oil in a thin layer, then roast for about 10 minutes until the slices bend easily without cracking.
3

Prep

Stir the 250 g ricotta with 1 egg, half of the Parmigiano Reggiano, 10 chopped basil leaves, and 1/2 teaspoon black pepper.

Mix until thick and spreadable, not loose enough to run out of the rolls.
4

Prep

When the roasted eggplant is cool enough to handle, spread a modest layer of filling near one end of each slice.

Do not overfill, then roll firmly and place each roll seam-side down so it stays closed.
5

Control

Spread part of the 450 ml marinara sauce in a thin layer in the baking dish.

Arrange the rolls snugly on top, then cover with the remaining sauce, 150 g mozzarella, and the rest of the Parmigiano Reggiano.
6

Heat

Lower the oven to 200 C and bake for 20 to 25 minutes, until the cheese is melted and the edges are lightly browned.

Rest the dish for 5 minutes before serving so the filling sets and the rolls hold their shape.

Practical Cooking Checks

The cues that matter most while cooking.

Key technique: Thinly sliced eggplant strips are roasted until pliable for a rich ricotta stuffing.
Finish cue: Lower the oven to 200 C and bake for 20 to 25 minutes, until the cheese is melted and the edges are lightly browned.
Avoid this: Do not overfill, then roll firmly and place each roll seam-side down so it stays closed.

Cooking decision evidence

Calculated Charim data and applicable official food safety guidance.

This recipe

65min, 10 ingredients

Category median

40min, 8 ingredients

Based on 273 recipes

Official safety guidance

Produce preparation

Wash produce under running water before cutting or peeling it. Do not use soap or household detergent.

Source: U.S. Food and Drug Administration. Selecting and Serving Produce Safely
Storage and reheating

Refrigerate leftovers in shallow containers within 2 hours and use them within 3 to 4 days. Reheat the center to 74°C.

Source: USDA Food Safety and Inspection Service. Leftovers and Food Safety

Sources checked 2026-08-03

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