Take one cooled eggplant slice and place it on a clean work surface. Spread approximately 2 tablespoons of the ricotta mixture along one end of the slice, leaving about 1cm (1/2-inch) border on the sides. Starting from the filled end, carefully roll the eggplant slice into a tight cylinder. Place the completed roll seam-side down in the prepared baking dish.
Repeat this process with all remaining eggplant slices and filling. The rolls should fit snugly in the baking dish without being overcrowded. This careful assembly is what distinguishes restaurant-quality eggplant rollatini from ordinary casseroles.
Final Assembly and Baking
Once all rollatini are arranged in the baking dish, spoon the remaining marinara sauce evenly over the top of each roll. The sauce should cover most of the rolls while still allowing some eggplant to show through. Sprinkle the remaining mozzarella and Parmesan cheeses over the sauce-covered rolls.
Cover the entire baking dish tightly with aluminum foil and bake for 25 minutes. This covered baking allows the baked eggplant rollatini to heat through completely while the cheeses begin to melt. After 25 minutes, remove the foil and continue baking for an additional 10-15 minutes, until the cheese is bubbly, golden brown, and irresistibly aromatic.
Serving and Presentation Tips
Remove the eggplant rollatini from the oven and allow it to rest for 5-10 minutes before serving. This resting period helps the cheese set slightly and makes serving much easier. Garnish with fresh basil leaves just before serving – the bright green color and fresh aroma provide the perfect finishing touch.
