Ricotta-Stuffed Eggplant Rolls

Name: Ricotta-Stuffed Eggplant Rolls
Prep time: 30 min
Cook time: 35 min
Total time: 65 min
Yield: 4 servings
Cuisine: Italian-American
Ingredients: 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

Quick answer

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

About this dish

Thin lengthwise strips of eggplant get roasted before rolling, which makes them bend around the ricotta filling without cracking.

Keep the filling thick and use less than seems right; overstuffed rolls split or unravel in the oven.

Ingredients

servings

IngredientAmount

Eggplant2 pcs

Egg1 pc

Fresh Basil10 leaves

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Instructions

6 steps

1

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

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

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

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

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

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.

Official cooking and safety guidance

Public-agency cooking and food safety guidance that applies to this recipe.

Official cooking and 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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