Grilled Eggplant Rolls with Ricotta & Tomato Sauce | Mama Florence Cooking School

Italian Eggplant Rolls with Ricotta and Tomato Sauce

Eggplant, ricotta, tomato, basil, and Parmigiano are ingredients that naturally belong together. At Mama Florence Cooking School, our recipe starts by grilling thin slices of eggplant until tender and browned. Each slice is spread with a creamy sheep’s milk ricotta filling seasoned with extra virgin olive oil, Parmigiano, basil, salt, and black pepper, then rolled into a compact parcel. The rolls are arranged in a baking dish, covered with a quick garlic tomato sauce, finished with more Parmigiano and olive oil, and baked until the cheese melts. The result works equally well as an appetizer, vegetable course, or lighter main dish. For another Italian recipe where ricotta and vegetables meet inside a delicate wrapper, our Spinach and Ricotta Tortelliuses fresh pasta instead of eggplant.

How to Make Grilled Eggplant with Ricotta

Start by slicing the eggplant approximately ¼ inch thick, ideally with a mandoline for even slices. Grill the slices on both sides until browned, season with salt, and set aside. Mix the ricotta with extra virgin olive oil, salt, black pepper, grated Parmigiano, and fresh basil or chives. Spread the filling over the grilled eggplant slices and gently roll each one. For the tomato sauce, quickly blend the canned tomatoes, then cook them with garlic and olive oil for 10 minutes. Arrange the eggplant rolls in a baking dish, spoon the tomato sauce over them, add more Parmigiano and olive oil, and bake at 400°F until the cheese on top has melted.

Mama’s Secret: Keep the eggplant slices thin and even. Thick slices are harder to roll and can overpower the soft ricotta filling instead of wrapping around it neatly.

Grilled Eggplant Rolls Ingredients:

• 2 eggplants • 8¾ oz sheep’s milk ricotta • Grated Parmigiano, as needed • Fresh basil leaves, as needed • Extra virgin olive oil, as needed • Salt, as needed • Freshly ground black pepper, as needed

Tomato Sauce Ingredients:

• 14 oz canned tomatoes • 1 garlic clove • Extra virgin olive oil, as needed • Salt, as needed

To Finish:

• Grated Parmigiano, as needed • Fresh basil leaves, as needed • Extra virgin olive oil, as needed

1. Grill the Eggplant

• Heat a grill pan over high heat, or prepare the oven grill on medium-low.
• Slice the 2 eggplants approximately ¼ inch thick, preferably using a mandoline.
• Grill the slices on both sides until browned and tender enough to roll.
• Season lightly with salt and set aside.

2. Make the Ricotta Filling

• Combine the 8¾ oz sheep’s milk ricotta with extra virgin olive oil, salt, freshly ground black pepper, grated Parmigiano, and minced fresh basil to taste.
• The source also allows chives instead of basil.
• Mix until creamy and evenly seasoned.

3. Fill and Roll the Eggplant

• Spread a layer of ricotta filling over each grilled eggplant slice.
• Roll each slice gently around the filling.
• The rolls should normally stay closed on their own, but secure them with wooden toothpicks if necessary.

4. Make the Tomato Sauce

• Blend the 14 oz canned tomatoes briefly until smooth.
• Heat extra virgin olive oil in a medium saucepan.
• Finely mince the 1 garlic clove and cook it for approximately 30 seconds, just until fragrant.
• Carefully add the blended tomatoes.
• Bring to a boil, then lower the heat and simmer for 10 minutes.
• Season with salt to taste.

5. Assemble and Bake

• Preheat the oven to 400°F.
• Arrange the eggplant rolls in an oven-safe baking dish.
• Allow the tomato sauce to cool slightly, then spoon it over the rolls.
• Finish with additional grated Parmigiano and a drizzle of extra virgin olive oil.
• Bake until the cheese on top has melted.

6. Finish and Serve

• Remove from the oven.
• Finish with fresh basil leaves and another light drizzle of extra virgin olive oil.
• Serve warm.

Why Grilling the Eggplant First Matters

The eggplant needs to become flexible before it can be rolled around the ricotta. Grilling also adds browned flavor without turning the slices into a heavy fried component. The aim is a slice that bends easily but still has enough structure to hold the filling.

Why Sheep’s Milk Ricotta Works in the Filling

Sheep’s milk ricotta has a creamy texture with enough character to stand up to grilled eggplant and tomato. Parmigiano adds a sharper savory note, while basil brings freshness. The filling should remain simple because the eggplant, tomato sauce, and cheese all contribute their own distinct flavors. For another Mama Florence preparation centered on ricotta, our Spinach and Ricotta Tortelli pairs the cheese with spinach inside fresh pasta.

Basil or Chives?

The source gives both options. Fresh basil naturally connects the filling with the tomato sauce and final garnish. Chives create a different, milder onion-like herbal note. I would keep basil as the primary ingredient, since it appears in the supplied ingredient list, while preserving chives as the alternative mentioned in the method. For another recipe that puts fresh basil at the center, our Fresh Basil Pesto explores the herb with cheese, nuts, garlic, and extra virgin olive oil.

Why the Tomato Sauce Stays Simple

The sauce uses only canned tomatoes, garlic, extra virgin olive oil, and salt. It cooks for just 10 minutes. That keeps it fresh and bright enough to balance the creamy ricotta and grilled eggplant without turning the dish into a heavy baked casserole.

Why the Rolls Are Finished in the Oven

The final bake brings the separate parts together. The hot tomato sauce warms the ricotta filling, the eggplant softens further, and the Parmigiano on top melts over the rolls. The source does not provide an exact baking time, so don’t overcomplicate it: bake only until the dish is hot and the cheese has melted.

The Perfect Bite

The eggplant should be tender enough to cut easily but still hold its rolled shape. Inside, the ricotta should remain creamy and seasoned with Parmigiano, herbs, olive oil, salt, and pepper. The tomato sauce adds acidity and sweetness, while the final Parmigiano gives the top a more savory finish. The best bite catches eggplant, ricotta filling, tomato sauce, and a little melted cheese together.

More Vegetarian Italian Recipes to Explore

For another combination of ricotta and vegetables, our Spinach and Ricotta Tortelli fills fresh pasta with sheep’s milk ricotta, spinach, Parmigiano, and nutmeg. Our Fresh Artichoke and Parmesan Salad takes a much lighter direction with raw artichokes, lemon, extra virgin olive oil, and Parmesan. For a classic Tuscan vegetable dish, our Panzanella combines tomatoes, bread, vegetables, basil, olive oil, and vinegar. And our Fresh Basil Pesto is a natural next recipe if basil is the flavor you want to explore further.

Learn Vegetarian Italian Cooking in Florence

This dish combines several useful vegetable techniques: slicing eggplant evenly, grilling it without drying it out, making a simple ricotta filling, cooking a quick tomato sauce, and assembling everything so the rolls stay intact. Mama Florence currently offers a dedicated Vegetarian Cooking Class in Florence, focused on seasonal produce and vegetarian Tuscan cooking. You can explore the full range of Cooking Classes in Florence for vegetarian, Tuscan traditional, fresh pasta, and other hands-on Italian cooking experiences.

Frequently Asked Questions

Q: How many servings does this recipe make? A: Our recipe serves 4.

Q: How many eggplants are used? A: The recipe uses 2 eggplants.

Q: How thick should I slice the eggplant? A: Approximately ¼ inch thick.

Q: What type of ricotta is used? A: The recipe calls for sheep’s milk ricotta.

Q: How much ricotta do I need? A: Approximately 8¾ oz.

Q: Do I need to fry the eggplant? A: No. The slices are grilled on both sides until browned.

Q: What herbs go in the ricotta filling? A: The ingredient list uses basil, while the method also allows chives as an alternative.

Q: Do I need toothpicks? A: Only if the eggplant rolls will not stay closed on their own.

Q: How long does the tomato sauce cook? A: Approximately 10 minutes after it comes to a boil.

Q: What temperature should I bake the eggplant rolls at? A: Approximately 400°F.

Q: How long should the rolls bake? A: The source does not provide an exact time. Bake until the topping has melted and the rolls are heated through.

Q: Can I serve this as a main course? A: Yes. The source presents it as versatile enough for an appetizer, side dish, or light main course.

 

Disclaimer

Please note that our chefs may adapt recipes according to seasonal ingredient availability and participants’ dietary or allergy requirements. As a result, the ingredients, preparation, or presentation shown in this recipe may vary from what you prepared during your Mama Florence class. In some cases, elements of a dish may also appear as separate recipes. Please reach out to our team if any confusion arises. Thank you - the Mama Florence Family

Reviews

4.8 13 reviews

1. Out of season it is a different dish. I made it in winter with what I could find and it was fine, but not the same. I tried it again in July with proper market vegetables and finally understood what it is supposed to be. Wait if you can.

   Luca B.

   Turin, Italy · July 2026

2. Made a big tray and ate it cold from the fridge for two days. No complaints.

   Jenna P.

   Portland, USA · July 2026

3. Cleaning them took longer than the cooking. Worth it, but plan for it.

   Sanne V.

   Utrecht, Netherlands · April 2026

4. Straightforward. No hidden difficulty in the middle, where beginners usually get lost.

   Claire B.

   Ottawa, Canada · March 2026

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