How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Baked Eggplant And Ricotta Rolls?

You need 8 ingredients. The key ingredients include: olive oil flavored cooking spray, 2 medium eggplants, 480 g two cups fresh ricotta (don't use the stuff in the tub, go to the deli counter, the other stuff is too runny), 1/2 cup chopped fresh basil, and more.

Is Baked Eggplant And Ricotta Rolls suitable as vegetarian?

Yes, Baked Eggplant And Ricotta Rolls falls under the Vegetarian category and is a great choice for this type of meal.

How do I store leftover Baked Eggplant And Ricotta Rolls?

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Baked Eggplant And Ricotta Rolls Recipe

Name: Baked Eggplant And Ricotta Rolls
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: olive oil flavored cooking spray; 2 medium eggplants; 480 g two cups fresh ricotta (don't use the stuff in the tub, go to the deli counter, the other stuff is too runny); 1/2 cup chopped fresh basil; 70 g finely grated parmesan cheese; 1 (575 g) bottle pasta sauce; 85 g coarsely grated mozzarella cheese; cooked polenta, to serve

Try this homemade Baked Eggplant And Ricotta Rolls recipe the whole family will love. Made with olive oil, eggplants, fresh ricotta and fresh basil. Eas…

This Baked Eggplant And Ricotta Rolls relies on simple, everyday ingredients such as medium eggplants, chopped fresh basil, (575 g) bottle pasta sauce and cooked polenta, to serve. It comes together quickly and makes 4 servings, at about 453 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

It's versatile enough for an easy weeknight dinner yet satisfying enough for guests at the weekend. Serve it with your favorite sides, and keep any leftovers for a quick meal the next day.

Updated Jun 30, 2026

Serves 4 Vegetarian

Servings: persons

olive oil flavored cooking spray
2 medium eggplants
480 g two cups fresh ricotta (don't use the stuff in the tub, go to the deli counter, the other stuff is too runny)
1/2 cup chopped fresh basil
70 g finely grated parmesan cheese
1 (575 g) bottle pasta sauce
85 g coarsely grated mozzarella cheese
cooked polenta, to serve

Frequently Asked Questions

Quick Info

Servings
4 servings
Calories
453 kcal
Category
Vegetarian

Eats Now Editorial Team

Recipe developed & tested in-house

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

Reviewed by the Eats Now Kitchen Team

More about our team →

Baked Eggplant And Ricotta Rolls

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions