Can I make the casserole of eggplant rolls without ricotta cheese?

Yes, you can also make this recipe without ricotta cheese. You can replace the ricotta cheese with, for example, feta cheese, goat cheese, or mozzarella.

What is a nice side dish for this casserole?

A fresh salad with, for example, arugula, cherry tomatoes, and a balsamic dressing goes well with this casserole.

Can I make this eggplant bake a day ahead?

Yes, absolutely! This is the perfect meal-prep dish. You can assemble the rolls completely and arrange them in the baking dish with the tomato sauce. Cover the dish well and store it in the refrigerator. On the day you want to serve it, simply bake it off. Since the dish will be cold from the fridge, allow about 10 extra minutes of baking time (around 35 minutes total) at a slightly lower temperature (350°F / 180°C) so everything heats through evenly.

Casserole of eggplant rolls filled with ricotta

Name: Casserole of eggplant rolls filled with ricotta
Cook time: 50 min
Total time: 50 min
Yield: 2p
Ingredients: 2 large eggplants; 250 g ricotta; 300 g ready-made tomato sauce; 0.5 bunch of basil; Pepper from the mill and sea salt; Extra basil leaves; 2 tbsp roasted pine nuts

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50min

•

Easy

Craving a delicious, creamy, and incredibly easy dish that instantly transports you to sunny Southern Italy? These baked eggplant rolls stuffed with ricotta are an absolute winner! We’re making a lighter, fresher, rolled version of the classic melanzane alla parmigiana. Perfect for a cozy dinner for two. Wonderfully simple, I promise!

Ingredients

What do you need?

Quantity: 2p

2 large eggplants
250 g ricotta
300 g ready-made tomato sauce
0.5 bunch of basil
Pepper from the mill and sea salt

Extra basil leaves
2 tbsp roasted pine nuts

2 large eggplants
250 g ricotta
300 g ready-made tomato sauce
0.5 bunch of basil
Pepper from the mill and sea salt

Extra basil leaves
2 tbsp roasted pine nuts

Preparation method

How do you make this?

Slice the eggplants into thin slices of about 0.5 cm. Place them on a baking sheet lined with baking paper and lay the slices next to each other. Drizzle with olive oil, coat them completely, and season with pepper and salt. Bake for 25-30 minutes in an oven at 190°C until they are nicely soft and colored.

Meanwhile, finely chop the basil and mix it with pepper and salt into the ricotta. Spread a mound of ricotta on each slice of eggplant and roll up. Spread the tomato sauce in a dish and arrange the rolls in it. Bake for 25 minutes in a preheated oven at 190°C. Finish with extra basil and pine nuts.

You can also prepare it a day in advance. On the day itself, bake for 10 minutes longer, possibly lowering the temperature a bit.