Simple Eggplant Rollups

Eggplant is a summer season vegetable and a great source of fiber and b-vitamins
Extra-virgin olive oil adds heart-healthy fats to this dish, while also making it satiating


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simple eggplant rollups
Servings 6
Cuisine Mediterranean
Diet Gluten Free, Vegetarian


  • 2 eggplants cut lengthwise into 12 (1/4 inch thick) slices
  • 3/4 tsp salt
  • 3 Tbsp extra-virgin olive oil
  • 1 10 oz container whole milk ricotta cheese
  • 1/2 cup fresh basil leaves finely chopped
  • 3/4 tsp black pepper
  • 1 1/4 cups marinara sauce I use Rao's Marinara sauce
  • 1/3 cup shaved parmesan


  • Preheat oven to 425F.
  • Sprinkle eggplant slices on both sides with 1/4 tsp salt and place in a colander to drain for 15 minutes. Rinse well and press between 2 paper towels to dry.
  • Arrange eggplant slices in a single layer on greased baking sheets. Spray eggplant slices on both sides with olive oil cooking spray.
  • Bake at 425 until just beginning to brown, about 13-15 minutes. Remove from oven, and reduce temperature to 375F.
  • While eggplant is baking, stir together ricotta, basil, pepper, oil, and remaining 1/2 tsp salt in a medium bowl.
  • Pour 1 cup of the marinara sauce into an 11 x 7 in baking dish. Place 1 Tbsp ricotta mixture on 1 eggplant slice and roll up from the short end.
  • Place rollup, seam side down in the baking dish. Repeat with remaining ricotta mixture and eggplant slices. Top evenly with remaining 1/4 cup marinara.
  • Bake at 375F until sauce is bubbly and warm and tops of rollups are very lightly browned, about 15-20 minutes. Top with parmesan and basil. Serve immediately.
  • Try adding minced mushrooms, fresh spinach, grated zucchini, or lean/ground turkey/beef to your rollups.
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