Ricotta-Stuffed Eggplant Rolls

Ricotta-Stuffed Eggplant Rolls are tender slices of roasted eggplant wrapped around a creamy ricotta filling, baked in a savory tomato sauce and topped with cheese. A comforting, meatless dish full of Mediterranean flavor.

Why You’ll Love This Recipe

• A vegetarian alternative to classic cannelloni or lasagna
• Features a rich, creamy cheese filling and soft, roasted eggplant
• Perfect for meal prep or a make-ahead dinner
• Naturally gluten-free and easy to adapt

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• Eggplants, sliced lengthwise
• Olive oil
• Salt and black pepper
• Ricotta cheese
• Parmesan cheese, grated
• Mozzarella cheese, shredded
• Egg (for binding)
• Fresh basil or parsley, chopped
• Marinara or tomato sauce
• Garlic, minced
• Optional: nutmeg, red pepper flakes

directions

1. Preheat oven to 200°C (400°F).
2. Slice eggplants lengthwise, brush with olive oil, and season. Roast for 20–25 minutes until tender and pliable.
3. In a bowl, mix ricotta, Parmesan, egg, chopped herbs, garlic, salt, and pepper. Add nutmeg if using.
4. Spread a layer of tomato sauce in a baking dish.
5. Place 1–2 tablespoons of filling on each eggplant slice, roll up, and arrange seam-side down in the dish.
6. Cover with more sauce and sprinkle with mozzarella.
7. Bake uncovered for 25–30 minutes until bubbly and golden.
8. Let cool slightly before serving.

Servings and timing

• Serves: 4
• Prep time: 25 minutes
• Cook time: 30 minutes
• Total time: 55 minutes

Variations

• Add spinach or kale to the ricotta filling
• Use a vegan ricotta alternative for a dairy-free version
• Replace marinara with pesto or béchamel sauce
• Add crushed walnuts for texture and richness

storage/reheating

• Store: Refrigerate in an airtight container for up to 4 days
• Reheat: Warm in the oven at 180°C (350°F) until heated through
• Freeze: Cool completely, then freeze in a covered dish for up to 2 months. Thaw before baking

FAQs

Can I grill the eggplant instead of roasting?

Yes, grilling adds a nice smoky flavor and works just as well.

Do I have to peel the eggplant?

Not necessary—eggplant skin softens when baked and helps hold the roll shape.

Can I make this ahead of time?

Absolutely—assemble up to a day in advance, refrigerate, and bake when ready.

Is this dish suitable for low-carb diets?

Yes, it’s naturally low in carbs and gluten-free.

Can I substitute cottage cheese for ricotta?

Yes, blend it first for a smoother consistency.

What other cheeses can I use?

Try feta for a tangy twist or goat cheese for richness.

How do I prevent sogginess?

Roast eggplant well and avoid overly watery fillings. Let the dish rest before slicing.

Can I add meat?

Yes, add cooked ground meat or sausage to the sauce or filling.

What’s the best tomato sauce to use?

A classic marinara or arrabbiata sauce works beautifully.

What sides pair well?

Serve with garlic bread, a green salad, or roasted vegetables.

Conclusion

Ricotta-Stuffed Eggplant Rolls are a delicious, comforting dish that showcases Mediterranean ingredients in a warm and inviting format. Whether served as a main course or a flavorful side, they bring creamy, savory satisfaction to every plate.

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