Lamb Eggplant Rollatini

Recipe prepared by Kita Roberts | Serves 6 | Prep: 25 mins. | Cook: 30 mins. | Rest: 10 mins.

Eggplant rollups stuffed with creamy ricotta, topped with melted mozzarella, and sitting on a hearty ground lamb marinara. Simple ingredients, serious flavor—this one's a keeper!

Instructions

Roast the Eggplant

1. 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.

   Tip: 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

1. Meanwhile, heat 1 tbsp 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.

2. Stir in marinara sauce, simmer for 5 minutes to meld. Keep warm.

Mix the filling

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

Assemble & Bake

1. Reduce the oven to 375°F.

2. 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.

3. Spoon remaining lamb marinara over the rolls. Top with mozzarella cheese.

4. Cover loosely with foil and bake for 20 minutes. Uncover and bake 8–12 minutes more, until bubbling.

Rest & Serve

1. Rest for 10 minutes and sprinkle with parsley and serve warm.

Ingredients

For the Eggplant

• 2 large eggplants, sliced lengthwise (¼ inch thick)

• 2 tbsp. olive oil

• ½ tsp. kosher salt

For the Lamb Marinara

• 1 tbsp. olive oil

• 1 small onion, finely diced

• 3 garlic cloves, minced

• 1 lb ground lamb

• 1 tsp. kosher salt

• ½ tsp. black pepper

• 2 cups marinara sauce

For the Ricotta Filling

• 15 oz. whole-milk ricotta, 1 ¾ cups

• ½ cup grated Parmesan

• 1 large egg

• 2 tbsp. parsley, chopped

• ½ tsp. salt

• ½ tsp. black pepper

To Top & Garnish

• 1 ½ cups shredded mozzarella cheese

• Basil, for garnish

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This recipe originally appeared on GirlCarnivore.com/lamb-eggplant-rollatini/.