Eggplant Rolls
Tender roasted eggplant slices rolled with a creamy cheese filling and baked in a savory tomato sauce for a comforting and elegant dish.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 10 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
- Diet: Vegetarian
Ingredients
- 2 large eggplants, sliced lengthwise into 1/4-inch thick strips
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup ricotta cheese
- 1/2 cup shredded mozzarella cheese
- 1/4 cup grated parmesan cheese
- 1 egg
- 2 tablespoons chopped fresh parsley
- 1 teaspoon garlic powder
- 1/2 teaspoon dried oregano
- 2 cups tomato sauce
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1/2 teaspoon salt
- 1/2 teaspoon dried basil
Instructions
- Preheat oven to 200°C (400°F) and line a baking sheet with parchment paper.
- Brush eggplant slices with olive oil, season with salt and pepper, and roast for 20 minutes, flipping halfway, until tender. Let cool.
- In a bowl, mix ricotta, mozzarella, parmesan, egg, parsley, garlic powder, and oregano until smooth.
- Heat olive oil in a pan, sauté garlic briefly, then add tomato sauce, salt, and basil. Simmer for 5 minutes.
- Lower oven temperature to 180°C (350°F) and spread a thin layer of sauce in a baking dish.
- Place a spoonful of filling on each eggplant slice, roll it up, and place seam-side down in the dish.
- Top with remaining sauce and optional extra mozzarella.
- Bake for 25–30 minutes until bubbly and lightly golden. Let cool slightly before serving.
Notes
- Salt eggplant beforehand if you want to reduce bitterness.
- Grilling eggplant adds extra smoky flavor.
- Can be made ahead and baked later.
- Use plant-based cheese and egg substitute for vegan version.
- Add spinach or mushrooms to the filling for variation.
Nutrition
- Serving Size: 1 portion
Find it online: https://savorymomskitchen.com/eggplant-rolls/
