If you have ever wished for a dish that marries delicate flavors with a comforting, cheesy filling, then this Eggplant Rolls Stuffed with Cheese Recipe is your new kitchen hero. Tender slices of eggplant are transformed into elegant rolls, generously filled with a luscious blend of ricotta, mozzarella, and Parmesan cheeses, seasoned with fresh herbs and baked in vibrant marinara sauce. It’s the kind of recipe that feels impressive yet stays wonderfully simple, perfect for family dinners or delightful gatherings with friends. Every bite bursts with creamy texture and savory notes, making these rolls an unforgettable treat that will have everyone asking for seconds.
Ingredients You’ll Need
Gathering the right ingredients is key to making this dish shine. Each element is carefully chosen to balance freshness, creaminess, and a touch of herbal brightness, creating a medley of flavors that bring this recipe to life.
- 2 medium eggplants: The star vegetable that holds the cheesy filling beautifully while roasting up tender and flavorful.
- 1 cup ricotta cheese: Adds a creamy, mild base that perfectly complements the eggplant’s texture.
- 1/2 cup shredded mozzarella cheese: Melts gorgeously for that irresistible gooeyness inside the rolls.
- 1/4 cup grated Parmesan cheese: Brings a sharp, nutty depth enhancing the cheese blend.
- 1 egg: Acts as a binder to keep the filling cohesive and luscious.
- 2 tbsp fresh basil (or 1 tbsp dried): Infuses the filling with vibrant, aromatic notes that brighten the dish.
- 1/2 tsp garlic powder: Adds subtle warmth and a kick of savory flavor.
- 1/2 tsp dried oregano: Provides a classic Italian herbiness that complements the tomatoes and cheese beautifully.
- Olive oil: Essential for roasting or grilling the eggplant slices to tender, caramelized perfection.
- Salt and pepper to taste: Simple seasonings that elevate every ingredient, making flavors pop.
- 1/2 cup marinara sauce: The rich, tangy sauce that bathes the rolls, keeping them moist and adding a surefire Italian charm.
How to Make Eggplant Rolls Stuffed with Cheese Recipe
Step 1: Prepare the Eggplant
Start by slicing your eggplants into 1/4-inch thick rounds. To avoid soggy rolls, sprinkle them with salt and let them rest for 10 to 15 minutes. This step is magic for drawing out excess moisture, which helps the eggplant maintain a tender yet sturdy texture after cooking. Once rested, pat each slice dry carefully with paper towels so your rolls won’t be watery.
Step 2: Roast or Grill the Eggplant
This recipe is flexible – whether you prefer the smoky char from grilling or the gentle caramelization from roasting, both methods work beautifully. For grilling, brush the slices with olive oil and cook for about 3 to 4 minutes on each side until tender and marked with lovely grill lines. If roasting, oil the slices lightly and bake in a 375°F (190°C) oven for 15 to 20 minutes, flipping halfway through. This step softens the eggplant and intensifies its natural flavors, making it perfect for rolling.
Step 3: Make the Cheese Filling
In a mixing bowl, combine the ricotta, mozzarella, and Parmesan cheeses with the egg, fresh or dried basil, garlic powder, oregano, salt, and pepper. Mixing these ingredients evenly ensures every bite of your Eggplant Rolls Stuffed with Cheese Recipe delivers that creamy, herby goodness. The egg binds everything, while the herbs add sparkle and the cheeses melt into a luscious texture when baked.
Step 4: Assemble the Rolls
Take each warm eggplant slice and spoon a generous amount of the cheese mixture on one end. Gently roll it up, enclosing that creamy center like a little gift. Place each roll seam side down in a baking dish to keep their shape while cooking. This careful assembly brings those beautiful, bite-sized rolls to life.
Step 5: Bake with Marinara Sauce
Pour marinara sauce evenly over the nestled eggplant rolls and slide the dish into the oven at 375°F (190°C) for 20 to 25 minutes. Baking allows the cheese to melt completely and the flavors to meld together, while the sauce adds moisture and a tangy tomato sweetness that rounds out this comforting, elegant dish.
How to Serve Eggplant Rolls Stuffed with Cheese Recipe
Garnishes
Adding a touch of fresh green makes your presentation pop and elevates every plate. Sprinkle chopped fresh basil or parsley over your finished eggplant rolls to add color and an extra layer of aromatic freshness. A light drizzle of good-quality extra virgin olive oil or a sprinkle of grated Parmesan can also add that finishing touch of indulgence.
Side Dishes
These eggplant rolls shine at the center of the plate but pair wonderfully with crisp green salads, garlic-roasted vegetables, or warm, crusty bread. A simple arugula salad dressed with lemon vinaigrette complements the richness of the cheese rolls, while a side of sautéed spinach adds a nutritious boost and lovely textural contrast.
Creative Ways to Present
If you want to impress your guests, serve the rolls individually on small plates with a dollop of marinara artistically swirled beneath. For a family-style feast, arrange the rolled beauties in a large, colorful casserole dish straight from the oven, inviting everyone to dive in. You could also add a sprinkle of toasted pine nuts or a few sun-dried tomatoes to the sauce for an unexpected gourmet flair.
Make Ahead and Storage
Storing Leftovers
Leftovers can be a delightful second act for this Eggplant Rolls Stuffed with Cheese Recipe. Store any uneaten rolls in an airtight container in the refrigerator for up to 3 days. Make sure they are covered with sauce to keep the eggplant moist and the cheese creamy.
Freezing
If you want to save these delicious rolls for later, they freeze well! Place the rolls in a single layer in a freezer-safe dish and cover tightly with plastic wrap and foil. They can be frozen for up to 2 months. When ready to enjoy, thaw overnight in the fridge before reheating gently to preserve the texture and flavors.
Reheating
To reheat, place the rolls in a preheated oven at 350°F (175°C) for 15 to 20 minutes until warmed through and the cheese is bubbly again. Avoid microwaving if possible to keep the eggplant from becoming too soft and the rolls holding their lovely shape.
FAQs
Can I use other types of cheese for the filling?
Absolutely! While ricotta, mozzarella, and Parmesan create a classic blend, you can experiment with goat cheese or feta for tangier flavors or add a bit of sharp provolone for extra richness. Just keep the texture creamy enough so the filling holds together well.
Is it necessary to salt the eggplant slices?
Yes, salting the eggplant helps draw out bitterness and excess moisture. This step ensures your rolls are tender without being soggy, making it crucial for achieving the best flavor and texture.
Can I prepare this recipe without an oven?
You can definitely opt to grill the eggplant slices and then warm the assembled rolls in a covered skillet with some marinara sauce on low heat. It won’t be quite the same as baked, but it’s a delicious alternative if you lack oven access.
How can I make these rolls vegan?
To make a vegan version, substitute the cheeses with plant-based ricotta alternatives or nut-based cheese spreads, and replace the egg with a flaxseed or chia seed egg. Use a vegan marinara sauce to keep the flavors true to this lovely dish.
What wine pairs well with Eggplant Rolls Stuffed with Cheese Recipe?
A nice medium-bodied red like Chianti or a light Pinot Noir complements the tomato sauce and herbaceous cheese filling especially well. For white wine lovers, an unoaked Chardonnay or Sauvignon Blanc provides a refreshing balance to the creamy richness.
Final Thoughts
This Eggplant Rolls Stuffed with Cheese Recipe is one of those dishes that brings warmth to the table and comfort to the soul. Whether you’re looking to impress guests or enjoy a cozy night in, these rolls deliver flavor, elegance, and satisfaction all in one. I encourage you to give it a try—the combination of tender eggplant and melting cheese wrapped in herby goodness is simply too wonderful to miss!
Print
Eggplant Rolls Stuffed with Cheese Recipe
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 5 minutes
- Yield: 4 servings
- Category: Appetizer
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Description
These Eggplant Rolls Stuffed with Cheese are a delicious and satisfying vegetarian appetizer or main dish. Thinly sliced eggplants are seasoned, grilled or roasted, then filled with a flavorful mixture of ricotta, mozzarella, Parmesan, and herbs, rolled up, topped with marinara sauce, and baked to perfection. This recipe offers a rich, cheesy filling wrapped in tender eggplant with a hint of garlic and fresh basil, perfect for a cozy family meal or dinner party.
Ingredients
Eggplant and Seasoning
- 2 medium eggplants
- Olive oil for brushing
- Salt and pepper to taste
Cheese Filling
- 1 cup ricotta cheese
- 1/2 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 1 egg
- 2 tbsp fresh basil (or 1 tbsp dried basil)
- 1/2 tsp garlic powder
- 1/2 tsp dried oregano
- Salt and pepper to taste
Sauce
- 1/2 cup marinara sauce
Instructions
- Prepare the Eggplant: Slice the eggplants into 1/4-inch thick rounds. Sprinkle both sides generously with salt and let them sit for 10 to 15 minutes to draw out excess moisture. Afterward, pat the slices dry with paper towels to remove the drawn-out liquid.
- Roast or Grill the Eggplant: Choose your preferred method: For grilling, brush both sides of the eggplant slices with olive oil and grill each side for 3 to 4 minutes until tender and slightly charred. For roasting, brush the slices with olive oil, spread them on a baking sheet, and roast in a preheated oven at 375°F (190°C) for 15 to 20 minutes until soft.
- Make the Cheese Filling: In a mixing bowl, combine the ricotta cheese, shredded mozzarella, grated Parmesan, egg, fresh basil (or dried), garlic powder, dried oregano, and a pinch of salt and pepper. Mix well until all ingredients are thoroughly incorporated into a creamy filling.
- Assemble the Rolls: Lay out each eggplant slice flat, spread a spoonful of the cheese mixture on one end, then carefully roll the slice to enclose the filling. Arrange the rolls seam-side down in a baking dish.
- Bake: Pour the marinara sauce evenly over the assembled eggplant rolls. Bake the dish in the oven at 375°F (190°C) for 20 to 25 minutes, until the cheese filling is set and the sauce is bubbling.
Notes
- Slicing the eggplant evenly helps ensure uniform cooking.
- Sprinkling salt on the eggplant and resting helps reduce bitterness and moisture.
- You can substitute fresh basil with dried if fresh is not available.
- Use low-moisture ricotta for a thicker filling to prevent sogginess.
- Serve warm as an appetizer or main dish with a side salad or crusty bread.
- Leftover rolls can be refrigerated and reheated gently in the oven.
