Grilled Eggplant Roll-Ups
Smoky grilled eggplant slices are filled with a creamy blend of ricotta, Parmesan, fresh basil, and a dash of nutmeg, then rolled and baked in marinara until bubbly. This satisfying, vegetarian-friendly dish is protein-packed, fiber-rich, and full of fresh Italian flavor—perfect for busy weeknights or cozy dinner parties.
Equipment
- 1 Grill Pan – to cook and sear eggplant slices
- 1 Mixing Bowl – for blending the ricotta filling
- 1 9x13-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 9x13-inch (23x33 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.
