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
Scale
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.
