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A baked dish of cheesy, tomato-sauce-covered stuffed eggplant rollatini in a white casserole dish, garnished with fresh basil leaves. Lemon wedges and pepper are nearby.
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Stuffed Eggplant Rollatini Recipe with Ground Lamb Marinara

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!
Prep Time25 minutes
Cook Time30 minutes
Resting Time10 minutes
Total Time1 hour 5 minutes
Course: Main Course
Cuisine: Italian-American
Servings: 6 servings
Calories: 597kcal
Author: Abi Gunasekaran

Equipment

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

Ingredients

Eggplant

  • 2 large eggplants sliced lengthwise ¼ inch thick
  • 2 tablespoons olive oil
  • ½ tsp kosher salt

Lamb Marinara

  • 1 tablespoon olive oil
  • 1 small onion finely diced
  • 3 garlic cloves minced
  • 1 lb ground lamb
  • 1 teaspoon kosher salt
  • ½ teaspoon black pepper
  • 2 cups marinara sauce

Ricotta Filling

  • 15 ounces whole-milk ricotta 1 3/4 cups
  • ½ cup grated Parmesan
  • 1 large egg
  • 2 tablespoons parsley chopped
  • ½ teaspoon salt
  • ½ teaspoon black pepper

To Top & Garnish

  • 1½ cups shredded mozzarella cheese
  • Basil for garnish

Instructions

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.
    Eight slices of baked eggplant are arranged in a single layer on a parchment-lined baking sheet. A bottle of oil and a green cloth are nearby.
    • 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.
    Cooked ground lamb with chopped onions in a black cast iron skillet, placed on a beige surface next to a bowl of tomato sauce and a green cloth.
  • Stir in marinara sauce, simmer for 5 minutes to meld. Keep warm.
    Cast iron skillet filled with ground lamb simmering in tomato sauce, resting on a light surface next to a green cloth and a small jar of olive oil.

Mix the filling

  • In a bowl, combine ricotta, Parmesan, egg, parsley, salt, and pepper until smooth.
    A bowl of creamy, herbed ricotta filling with a spoon, set on a light surface next to a green napkin and a bottle of olive oil.

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.
    A baking dish with eight rolled eggplant slices filled with cheese placed on top of a layer of tomato and ground lamb sauce, ready for baking.
  • Spoon remaining lamb marinara over the rolls. Top with mozzarella cheese.
    Rectangular un-baking dish filled with eggplant rollatini layered in tomato sauce and topped with shredded cheese, placed on a light surface next to a green cloth.
  • Cover loosely with foil and bake for 20 minutes. Uncover and bake 8–12 minutes more, until bubbling.

Rest and Serve

  • Rest for 10 minutes and sprinkle with parsley and serve warm.
    A baked casserole dish filled with rolled eggplant covered in ground lamb tomato sauce, ground meat, and melted cheese, set on a light surface with a green cloth beside it.

Notes

  • 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.

Nutrition

Serving: 1serving | Calories: 597kcal | Carbohydrates: 20g | Protein: 33g | Fat: 44g | Saturated Fat: 20g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 18g | Trans Fat: 0.003g | Cholesterol: 148mg | Sodium: 1603mg | Potassium: 926mg | Fiber: 6g | Sugar: 10g | Vitamin A: 1120IU | Vitamin C: 13mg | Calcium: 414mg | Iron: 3mg