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These Grilled Eggplant Ricotta Rolls are a standout in both flavor and nutrition.
Smoky grilled eggplant slices wrap around a creamy filling made with homemade ricotta, fresh basil, Parmesan, and a touch of nutmeg—bringing together simplicity and gourmet appeal in every bite.
What makes this dish truly shine is its balance: it’s high in protein (16g per serving), fiber-rich (5g per serving), and relatively low in carbs (20g per serving), making it an excellent option for those seeking healthier comfort food.
This is also a fantastic plant-forward meal, rich in good fats from olive oil and ricotta while remaining low in saturated fat compared to traditional baked pasta dishes.
With only 30 minutes of total cooking time, it’s ideal for weeknights, and since the rolls bake beautifully in batches, it’s a strong contender for meal prep or entertaining guests.
Whether you’re a vegetarian or just cutting back on meat, this elegant dish proves that wholesome can still mean indulgent.
Must-Have Tools for Perfect Results
Lodge Cast Iron Grill Pan
Perfectly char-grill your eggplant indoors. This heavy-duty grill pan delivers beautiful grill marks and caramelization while maintaining even heat—perfect when outdoor grilling isn’t an option. A versatile must-have for searing veggies, meats, or sandwiches.
OXO Good Grips 9-Inch Tongs
Effortless flipping and lifting. These non-slip tongs give you total control when grilling delicate eggplant slices, and they’re also great for tossing salads or plating dishes with precision.
Cuisinart 9×13-Inch Ceramic Baking Dish
Your ideal oven-to-table solution. This elegant dish evenly distributes heat for a perfect bake, and it’s beautiful enough to serve straight from the oven. Ideal for casseroles, lasagna, and all baked dinners.
Microplane Premium Zester Grater
Fresh nutmeg or Parmesan, effortlessly. This fine zester is indispensable for grating nutmeg and hard cheeses. Sharp, efficient, and easy to clean—it’ll elevate every dish you make.
Pyrex Glass Mixing Bowl Set
Efficient prep and easy clean-up. Use them to mix your ricotta filling, prep herbs, or store leftovers. Durable, microwave-safe, and stackable for convenience.
Grilled Eggplant Roll-Ups
Equipment
- 1 Grill Pan – to cook and sear eggplant slices
- 1 Mixing Bowl – for blending the ricotta filling
- 1 9×13-inch Casserole Dish – for baking the rolls
- 1 Zester/Grater – for nutmeg and Parmesan
- 1 Pair of Tongs – for flipping eggplant on the grill
Ingredients
For the Eggplant Rolls:
- 3 medium eggplants sliced lengthwise into 12 slices (½ inch thick)
- 4 tablespoons olive oil
- Salt to taste
- Freshly ground black pepper to taste
For the Ricotta Filling:
- 1½ cups 345 grams homemade ricotta cheese
- ½ cup 30 grams freshly grated Parmesan cheese (plus extra for topping)
- 3 tablespoons chopped fresh basil
- ¼ teaspoon fine sea salt
- ⅛ teaspoon freshly ground black pepper
- Freshly grated nutmeg approximately 30 swipes on a microplane
For Assembly:
- 1½ to 2 cups marinara sauce store-bought or homemade
Instructions
- Prepare the Eggplant Slices: Lay the sliced eggplant on a cutting board or baking sheet in a single layer. Sprinkle each slice lightly with salt and let them rest for 20 minutes. This draws out excess moisture and bitterness. After resting, blot each slice dry with a paper towel to remove moisture and residual salt.
- Grill the Eggplant: Preheat a grill pan over medium-high heat, or heat an outdoor grill if preferred. Brush both sides of the eggplant slices with olive oil and season with salt and pepper. Grill each slice for approximately 5 minutes per side, or until tender and marked with char lines. Remove from heat and set aside to cool slightly.
- Make the Ricotta Filling: In a mixing bowl, combine the ricotta, grated Parmesan, chopped basil, salt, pepper, and freshly grated nutmeg. Stir well until the mixture is creamy and evenly blended. Taste and adjust seasoning if needed.
- Assemble the Rolls: Preheat your oven to 350°F (175°C). Spread a thin layer of marinara sauce across the bottom of a 9×13-inch (23×33 cm) baking dish. Place a grilled eggplant slice on a flat surface and spoon about 6 tablespoons of the ricotta mixture onto the end closest to you. Gently roll the slice into a tight spiral and place it seam-side down in the baking dish. Repeat with all remaining slices.
- Bake the Dish: Once all the rolls are in place, spoon additional marinara sauce over the top and sprinkle with extra Parmesan. Bake uncovered for 20 minutes, or until the cheese is melted and the sauce is bubbly around the edges.
- Serve and Enjoy: Remove from the oven and let it rest for a few minutes before serving. Garnish with fresh basil or more Parmesan if desired.
Notes
- Ricotta Tip: Homemade ricotta gives the best flavor and texture, but high-quality store-bought will work in a pinch.
- Nutmeg Hack: Always use freshly grated nutmeg for a warm, aromatic depth—it’s a subtle but essential touch.
- Make It Ahead: You can grill the eggplant and prepare the filling a day ahead. Assemble and bake when ready to serve.
- Marinara Choice: Choose a marinara sauce with minimal added sugar for a healthier, cleaner taste.
- Add a Crunch: Top with toasted pine nuts before serving for extra texture and flavor.
Chef’s Secrets for Flavorful Rolls
The key to truly exceptional eggplant rolls lies in careful preparation and ingredient quality.
Begin by salting the eggplant slices, a crucial step that pulls out bitterness and moisture, ensuring tender, flavorful results when grilled.
Make sure the grill or grill pan is preheated and hot—this helps sear the slices quickly without overcooking, locking in their smoky aroma.
For the filling, always use fresh ricotta or well-drained store-bought ricotta to avoid excess water that could lead to soggy rolls.
Don’t skip the freshly grated nutmeg—it adds a subtle warmth that complements the basil and Parmesan beautifully.
Lastly, let the rolls rest briefly after baking before serving.
This allows the filling to set and the flavors to meld, making each bite more cohesive and satisfying.
Creative and Tasty Serving Ideas
These eggplant ricotta rolls are incredibly versatile and can be served in several appealing ways.
For a classic Italian dinner, pair them with garlic bread or a simple arugula salad with balsamic vinaigrette.
To keep things lighter, serve alongside steamed green beans, grilled zucchini, or a chilled lentil salad.
These rolls also make a fantastic addition to a vegetarian holiday spread or as part of a brunch buffet.
If you’re entertaining, you can halve the recipe and serve them as individual appetizers on small plates with a spoonful of marinara.
A glass of light red wine or sparkling water with lemon adds a refreshing touch to this balanced and flavorful meal.
Smart and Simple Storage Tips
If you have leftovers, you’re in luck—these rolls store and reheat beautifully.
Place any remaining rolls in an airtight container and refrigerate for up to 4 days.
To reheat, use the oven at 350°F (175°C) for about 10–15 minutes, or until warmed through.
Avoid using the microwave, which may make the eggplant rubbery and the cheese filling too runny.
You can also freeze the assembled but unbaked rolls by placing them in a freezer-safe baking dish covered tightly with foil.
When ready to enjoy, bake straight from frozen at 375°F (190°C) for about 30–35 minutes, or until hot and bubbly.
It’s a fantastic make-ahead option for busy weeks or unexpected guests.
Common Questions and Clear Answers
1. Can I use store-bought ricotta instead of homemade?
Yes! While homemade ricotta offers unbeatable freshness, a high-quality store-bought version works well. Just be sure to drain it well to prevent excess moisture in the filling.
2. Can I make these eggplant rolls ahead of time?
Absolutely. You can grill the eggplant and prepare the ricotta filling up to a day in advance. Assemble the rolls and refrigerate until ready to bake. It’s perfect for meal prep or entertaining.
3. What’s the best way to keep eggplant from getting soggy?
Salting the eggplant before grilling is essential—it removes excess water and bitterness. Also, avoid overloading the filling and don’t overcook during baking.
4. Is there a substitute for nutmeg?
If you don’t have nutmeg, you can omit it, but it does enhance the richness of the cheese filling. A small pinch of allspice or cinnamon could be used in a pinch, but use sparingly.
5. Can I use zucchini instead of eggplant?
Yes! Zucchini sliced lengthwise can be grilled and rolled just like eggplant, though it’s a bit more delicate. Be sure to slice it evenly and monitor grill time closely.
This recipe is inspired by culinaryginger and has been carefully refined to enhance clarity, streamline preparation steps, and ensure accurate results. We’ve also included health benefits, nutritional highlights, and Must-Have Tools to help you get the best results every time you cook.
