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Eggplant Roll-Ups with Creamy Ricotta

A delightful dish that’s quick and easy to make, perfect for busy weeknights and impressing guests alike.
Print Recipe
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 250
Ingredients Method Notes

Ingredients
  

Eggplant
  • 1 large Eggplant Sliced into long strips
Cheeses and Egg
  • 1 cup Ricotta cheese
  • 1 cup Shredded mozzarella cheese
  • 1/4 cup Grated Parmesan cheese
  • 1 large Egg
Seasonings
  • 1 teaspoon Italian seasoning
  • Salt and pepper to taste
Sauce and Garnish
  • 1 jar Marinara sauce Store-bought or homemade
  • Fresh basil leaves For garnish

Method
 

Preparation
  1. Slice your eggplant into long, thin strips, about 1/4 inch thick. Sprinkle them with salt and let them sit for about 30 minutes to draw out excess moisture.
  2. Preheat your oven to 375°F (190°C).
  3. In a bowl, combine the ricotta, mozzarella, Parmesan, egg, Italian seasoning, salt, and pepper. Mix until all ingredients are well incorporated.
Assembly and Baking
  1. Rinse the salt off the eggplant slices after they’ve soaked, and pat them dry with a paper towel.
  2. Take a slice and place a generous spoonful of the ricotta mixture at one end. Gently roll it up and place it seam-side down in a baking dish. Repeat this step until all eggplant slices are filled.
  3. Top the roll-ups with marinara sauce, covering them generously.
  4. Pop the baking dish into the preheated oven and let them bake for about 25-30 minutes, or until they're bubbly and golden brown.
  5. Remove from the oven, let cool for a couple of minutes, then garnish with fresh basil leaves.

Notes

Don’t sweat the size of the eggplant slices if they break or don’t roll perfectly. You can also add sautéed spinach or mushrooms to the filling for more veggies. Leftovers keep well in the fridge for up to 3 days and can be reheated in the oven.