Lamb Eggplant Rollatini (Ricotta Stuffed Eggplant with Marinara)

Bubbling mozzarella, a ricotta filling that stays silky, eggplant rollups that holds together and underneath all of it, a ground lamb marinara so rich and thick you’ll want to eat it straight from the pan. If that doesn’t sound like the perfect dinner plan, we can’t help you.

Most rollatini is an exercise in disappointment: rubbery eggplant, watery jarred sauce, ricotta that somehow tastes like nothing. We fixed all of it.

Roast the eggplant first, no frying, no salting drama, and it goes into the dish pliable and ready. Whole-milk ricotta because low-fat is a lie we don’t tell ourselves. And the lamb marinara under and over it all is why people are going to ask you for this recipe: one pound of ground lamb, browned and simmered into san incredible marinara that only takes 20 minutes. Yeah this recipe is worth the effort.

This is classic comfort food at its finest. It’s got a few steps, but the satisfaction you’ll get at the first bite makes it worth it.

What Is Eggplant Rollatini?

Eggplant rollatini is an Italian-American baked dish made by roasting thin slices of eggplant, filling them with ricotta, rolling them up, and baking them in tomato sauce with mozzarella until bubbly. It’s known for its creamy center and saucy finish. This version adds lamb marinara, making it rich enough to serve as a full dinner.

If you love dishes like moussaka, this hits a similar note; eggplant, lamb, and a baked, saucy finish, just in a lighter, rolled format.

Ingredients for Eggplant Rollatini

Eggplant

Large eggplants – sliced lengthwise about ¼ inch thick
Olive oil
Kosher salt

Lamb Marinara

Olive oil
Small onion, finely diced
Garlic cloves, minced
Ground lamb – we love the ground lamb from Freedom Run Farms – It’s American lamb with incredible flavor and a great fat ratio
Kosher salt
Black pepper
Marinara sauce

Ricotta Filling

Whole-milk ricotta
Grated Parmesan
Large egg
Fresh parsley, chopped
Kosher salt & black pepper

To Finish

Shredded mozzarella
Fresh basil or parsley

Equipment

Sheet pans
Large skillet
Mixing bowl
9×13 baking dish
Spatula or spoon

How to Slice Eggplant for Rollatini

Slice eggplant lengthwise into ¼-inch thick planks so the slices are wide enough to roll around the filling. Thinner slices tend to tear, while thicker slices won’t bend easily.

Trim the stem end, stand the eggplant upright, and slice straight down from top to bottom.

You should get 6–8 usable slices from a large eggplant.

Roasting the slices briefly softens them so they bend easily without cracking when rolled.

📝 How to Make Lamb Eggplant Rollatini

Roast the Eggplant

Preheat oven to 400°F.

Brush eggplant slices with olive oil and season lightly with salt. Arrange on sheet pans.

Roast 10 minutes, flipping once, until the slices are soft and flexible but not browned. They should bend easily without splitting. Set aside.

Cook the Lamb Marinara

Heat olive oil in a skillet over medium-high heat. Add diced onion and cook 3–4 minutes until softened. Stir in garlic and cook 30 seconds until fragrant.

Add ground lamb, salt, and pepper. Cook 5–6 minutes, breaking it apart, until fully browned with no pink remaining.

Stir in marinara sauce and simmer 5 minutes so the flavors combine.

Make the Ricotta Filling

In a bowl combine the ricotta, parmesan cheese, egg, parlsey, salt and pepper.

Mix until smooth and creamy.

Assemble the Rollatini

Reduce oven to 375°F.

Spread 1 cup lamb marinara in the bottom of a 9×13 baking dish. Place 2–3 tablespoons ricotta filling on the wide end of each eggplant slice. Roll tightly and place seam-side down in the baking dish.

Repeat with remaining slices.

Add the Sauce and Cheese

Spoon the remaining lamb marinara over the rolls. Top evenly with shredded mozzarella.

Bake

Cover loosely with foil and bake 20 minutes. Remove foil and bake 8–12 minutes more, until the cheese is melted and the sauce is bubbling around the edges of the dish.

Rest and Serve

Let the dish rest 10 minutes before serving so the filling firms up and the rolls hold their shape.

Garnish with basil or parsley.

A fork holds a bite of baked eggplant rollatini layered with ricotta cheese and tomato sauce, with a plate of more in the background.

🔄 Substitutions and Variations

Ground beef instead of lamb works well if lamb isn’t available.
Italian sausage adds extra seasoning and richness.
Add spinach to the ricotta filling for a vegetable boost.
Mushrooms with the lamb add extra depth to the sauce.
Vegetarian version: skip the lamb and use sautéed mushrooms in the marinara.

💡 Meat Nerd Tips

Roast the eggplant first so it bends easily and doesn’t release water into the sauce.
Slice evenly, about ¼ inch thick, for rolls that hold together without tearing.
Use whole-milk ricotta for a smoother, creamier filling.
Don’t overfill the rolls or they’ll split as they bake. Less is more.
If your marinara is very thick, add a splash of water so it bubbles properly in the oven.
Let the dish rest before serving so the rolls stay intact.
Lamb and tomato work together for a reason, rich meat, balanced by acidity, clean finish.

Close-up of baked eggplant rollatini topped with melted cheese, tomato sauce, ground meat, and garnished with fresh basil leaves.

🍽️ What to Serve with Eggplant Rollatini

This dish is rich and saucy, so simple sides work best.

Serve with:

garlic bread – and a lot of it!
a simple arugula salad
roasted broccoli or green beans
love carbs? Pair this with a small portion of pasta with olive oil and Parmesan

🧊 Leftovers and Make Ahead

Refrigerator: Store leftovers in an airtight container up to 3 days.

Reheating: Warm in a 350°F oven for about 15–20 minutes or microwave individual portions.

Make Ahead: Assemble the rollatini up to 1 day ahead, refrigerate, and bake when ready. Add 10 extra minutes to the bake time.

Have you tried this recipe? Do us a favor and rate the recipe card with the ⭐ ⭐ ⭐ ⭐ ⭐ and drop a comment to help out the next reader.

This is the dinner you make when you want people to stop mid-bite and ask what’s in the sauce and the answer is ground lamb, which changes everything. Creamy ricotta filling, bubbling mozzarella, eggplant that holds together. These lamb eggplant rollups are insanely delicious!

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Sheet pans
large skillet
mixing bowl
9×13 baking dish
Spatula or spoon

Roast the Eggplant

Heat oven to 400°F. Brush both sides of slices with olive oil; season lightly with salt. Arrange on 2 sheet pans and roast for 10 minutes, flipping once, until pliable.

Roast the eggplant until just pliable, not browned. You’re looking for slices that bend easily without cracking — that’s what gives you clean, tight rolls instead of a messy bake.

Make the Lamb Marinara

Meanwhile, heat 1 tablespoon of oil in a skillet over medium-high. Add onion; cook 3–4 min. Stir in garlic for 30 seconds. Add lamb, salt, pepper, and cook 5–6 min until browned.
Stir in marinara sauce, simmer for 5 minutes to meld. Keep warm.

Mix the filling

In a bowl, combine ricotta, Parmesan, egg, parsley, salt, and pepper until smooth.

Assemble and Bake

Reduce the oven to 375°F.
Spread 1 cup lamb marinara in a 9×13-inch baking dish. Place 2–3 tablespoons ricotta on the wide end of each eggplant slice, roll up, and set seam-side down in the dish.
Spoon remaining lamb marinara over the rolls. Top with mozzarella cheese.
Cover loosely with foil and bake for 20 minutes. Uncover and bake 8–12 minutes more, until bubbling.

Roast the eggplant before assembling: this keeps the slices flexible and prevents excess moisture from watering down the sauce.
Slice eggplant about ¼ inch thick for the best balance of structure and flexibility.
If your marinara is very thick, add a small splash of water so it bubbles properly while baking.
Don’t overfill the rolls or they can split during baking.
Let the rollatini rest for 10 minutes before serving so the filling sets and the rolls hold their shape.

Course: Main Course

Cuisine: Italian-American

A plate of baked eggplant rollatini served with a fork, garnished with basil leaves and lemon wedges, next to a casserole dish of lasagna and a small plate with lemon slices.

Quick Summary

Eggplant rollatini is made by roasting thin slices of eggplant until flexible, filling them with ricotta cheese, rolling them up, and baking them in tomato sauce with mozzarella. Roasting the eggplant first prevents excess moisture and allows the slices to roll easily without tearing.