Eggplant ricotta

Eggplant rollatini is made with thinly sliced, fried eggplant slices wrapped around a creamy ricotta mixture, and topped with marinara.

Sautéed eggplant and sun-dried tomatoes in a luscious ricotta sauce with pasta. This satisfying vegetarian dinner is ready in about 20 minutes—a deliciously simple option for a perfect weeknight meal.

Healthy & Flavorful! – Try this lightened-up Eggplant Rollatini recipe! Tender eggplant slices, creamy ricotta filling, and a tangy marinara sauce make this dish both nutritious and flavorful, perfect for a wholesome dinner.

Ina Garten's cheesy, saucy, crispy-crunchy eggplant Parmesan, made with roasted eggplant slices instead of fried.

Adapted from Tartine Bread Notes: Below is a half recipe of the book's. The book offers a recipe for tomato sauce, which I'm sure is delicious, but I have been hooked on Marcella Hazan's recipe I used these fabulous mini gratin dishes but feel free to use a standard-sized baking dish. Recently I made these by roasting the eggplant for 10 minutes on one side, 8 minutes on the other, brushed with olive oil, seasoned with salt and pepper. I also simplified the filling by omitting the…

Creamy, flavorful and oh-so-comforting, this eggplant ricotta pasta is just the perfect vegetarian dinner. Roasted eggplant is tossed in a tasty tomato-based sauce and topped with fresh ricotta — simple yet utterly delicious.

Baked eggplant pasta with ricotta, mozzarella, roasted eggplant, and rigatoni tossed in a tomato sauce and baked until bubbly!

Bursting with rich ricotta, zesty pesto, and a medley of mozzarella and Parmesan cheeses, this eggplant rollatini—also known as aubergine in many parts of the world—is a delicious vegetarian dish that’s packed with flavor. Rooted in Italian culinary tradition, this classic dish combines roasted eggplant roll ups with a creamy cheese filling. It's not just a treat for your taste buds—this Italian eggplant rollatini recipe is also perfect for a cozy family dinner, bringing everyone together…

This eggplant involtini with beef is a rich, hearty twist on the vegetarian version, prepared with beef, herb ricotta and pine nuts!

Whenever I fire up the grill, I like to throw a big eggplant on the side to cook slowly alongside my main meats. It takes some time, but will ultimately give way to smoky, creamy goodness. Whipping ricotta (like BelGioioso’s Ricotta con Latte®) is a surprisingly effortless trick that takes this dish to the next level, with added crunch-factor from roasted pistachios and a dusting of sumac for citrusy brightness. Serve it as an appetizer with bread or pita, or as a vegetable side with…