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Grilled Eggplant Rollatini with Ricotta & Basil

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Tender grilled eggplant slices rolled around a creamy ricotta and fresh basil filling, topped with marinara and melted cheese—an elegant yet comforting vegetarian dish.

Ingredients

Scale
  • 2 medium eggplants, sliced lengthwise
  • 2 tablespoons olive oil
  • Salt and ground black pepper to taste
  • 1 1/2 cups ricotta cheese
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup fresh basil, chopped (plus more for garnish)
  • 2 cloves garlic, minced
  • 1 egg (optional)
  • 2 cups marinara sauce
  • 1 cup shredded mozzarella cheese
  • Optional: red pepper flakes for garnish

Instructions

  1. Lightly salt eggplant slices and let sit for 10 minutes to draw out moisture. Pat dry.
  2. Brush eggplant with olive oil, season with salt and pepper. Grill over medium-high heat for 2–3 minutes per side until tender.
  3. In a bowl, combine ricotta, Parmesan, basil, garlic, and egg (if using). Season to taste.
  4. Place a spoonful of filling on one end of each eggplant slice and roll gently.
  5. Spread some marinara sauce in a baking dish. Arrange rollatini seam-side down. Top with remaining marinara and mozzarella cheese.
  6. Bake at 375 °F (190 °C) for 20–25 minutes, until cheese is melted and bubbly.
  7. Garnish with basil and red pepper flakes before serving.

Notes

  • Pat eggplant dry thoroughly to avoid excess moisture.
  • Filling can be customized with spinach, herbs, or meat.
  • Rollatini can be assembled ahead and baked later.
  • Freeze baked rollatini and reheat in oven as needed.

Nutrition

Keywords: eggplant rollatini, ricotta stuffed eggplant, vegetarian Italian dish, basil ricotta rolls, baked eggplant rolls

Find it online: https://yumcove.com/grilled-eggplant-rollatini-with-ricotta-basil/