If you’re craving something comforting, elegant, and utterly delicious, look no further than this Eggplant Rolls Stuffed with Cheese Recipe. It’s a magical combination of tender, roasted eggplant slices wrapped around a creamy, flavorful cheese filling that’s seasoned with herbs and baked in a luscious marinara sauce. Each bite is a harmonious blend of soft textures and rich flavors that will have you reaching for seconds — or even thirds. This dish not only makes a fantastic vegetarian main course but also impresses at dinner parties or cozy family meals. Trust me, once you try this Eggplant Rolls Stuffed with Cheese Recipe, it will quickly become a beloved favorite in your kitchen.
Ingredients You’ll Need
Building this dish requires surprisingly simple ingredients that come together to create a masterpiece. Each component plays an essential role, from the silky eggplant slices providing a perfect canvas, to the creamy cheese blend delivering indulgence and flavor, to the aromatic herbs uplifting every bite with freshness.
- 2 medium eggplants: These need to be sliced thinly to create rolls that are tender yet sturdy enough to hold the cheese filling.
- 1 cup ricotta cheese: This creamy cheese forms the rich, luscious base of the filling, adding smooth texture.
- 1/2 cup shredded mozzarella cheese: Mozzarella adds that irresistible melty, gooey quality inside each roll.
- 1/4 cup grated Parmesan cheese: Parmesan brings a nutty, salty depth that brightens the flavor profile.
- 1 egg: Acts as a binder to keep the cheese filling perfectly held together inside the rolls.
- 2 tbsp fresh basil (or 1 tbsp dried): Fresh basil infuses a sweet, peppery herbaceous note that complements the cheeses beautifully.
- 1/2 tsp garlic powder: Adds a subtle garlicky warmth that elevates the savory flavors.
- 1/2 tsp dried oregano: Brings an earthy, slightly bitter hint typical of Mediterranean fare.
- Olive oil: Used for roasting or grilling the eggplant slices to golden perfection and adding richness.
- Salt and pepper to taste: To season the eggplant and cheese filling for balanced flavor.
- 1/2 cup marinara sauce: A bright tomato sauce that keeps the rolls moist and adds a tangy, comforting finish.
How to Make Eggplant Rolls Stuffed with Cheese Recipe
Step 1: Prepare the Eggplant
Begin by slicing your eggplants into thin, quarter-inch rounds. Sprinkle them generously with salt and let them rest for 10 to 15 minutes. This crucial step draws out excess moisture and any bitterness, ensuring your rolls will not be soggy and their flavor will be pure and pleasant. Afterward, gently pat the slices dry with paper towels before cooking.
Step 2: Roast or Grill the Eggplant
You have two delicious options here. You can lightly brush the eggplant slices with olive oil and grill them for 3 to 4 minutes on each side, giving them a smoky char that adds complexity. Alternatively, roast them in the oven at 375°F (190°C) for 15 to 20 minutes until tender with lightly browned edges. Either technique will yield soft, flavorful slices perfect for rolling.
Step 3: Make the Cheese Filling
While the eggplants cook, mix together the ricotta, shredded mozzarella, grated Parmesan, and the egg in a bowl. Stir in fresh or dried basil, garlic powder, oregano, salt, and pepper. This combination creates a heavenly, slightly herbed filling that bursts with creamy, cheesy goodness when baked inside the eggplant rolls.
Step 4: Assemble the Rolls
Take each roasted or grilled eggplant slice and spread about a spoonful of the cheesy mixture over one end. Gently roll up the slice around the filling, creating beautiful bundles of deliciousness. Place each roll seam-side down in a baking dish to keep them intact during baking.
Step 5: Bake the Rolls
Pour your homemade or store-bought marinara sauce evenly over the assembled rolls. This sauce not only keeps them moist but also infuses every bite with luscious tomato flavor. Bake everything at 375°F (190°C) for 20 to 25 minutes. The cheese will become bubbly and golden, and the aroma will fill your kitchen with irresistible warmth.
How to Serve Eggplant Rolls Stuffed with Cheese Recipe
Garnishes
To elevate your presentation, sprinkle fresh chopped basil or parsley over the hot rolls just before serving. A light drizzle of extra virgin olive oil or a sprinkle of crushed red pepper flakes adds a lovely touch of color and an extra burst of flavor that brightens this rich dish beautifully.
Side Dishes
These eggplant rolls pair wonderfully with a crisp green salad tossed with lemon vinaigrette or a simple garlic bread to sop up every last bit of marinara sauce. If you want heartier sides, creamy polenta or herbed quinoa make for excellent complements that round out the meal perfectly.
Creative Ways to Present
For a fun twist, serve the Eggplant Rolls Stuffed with Cheese Recipe on individual plates garnished with microgreens and a swirl of pesto or balsamic glaze. Alternatively, layer the rolls in a casserole with extra marinara and bake topped with fresh mozzarella and basil for a sliceable, shareable dish at gatherings.
Make Ahead and Storage
Storing Leftovers
If you find yourself lucky enough to have leftovers, store the eggplant rolls in an airtight container in the refrigerator for up to 3 days. The flavors meld beautifully overnight, making the dish taste even better the next day!
Freezing
You can freeze these rolls before baking by assembling them in a freezer-safe dish, covered tightly with plastic wrap and foil. Freeze for up to 2 months. When ready, bake from frozen, adding extra time to ensure they are heated through thoroughly.
Reheating
Reheat leftover eggplant rolls in a 350°F (175°C) oven for about 15 minutes or until warmed through. This keeps the exterior tender and the filling ooey-gooey, just like freshly baked. Avoid microwaving if you want to maintain the best texture.
FAQs
Can I use other cheeses instead of ricotta and mozzarella?
Absolutely! While ricotta and mozzarella provide the classic creamy and melty textures, you can experiment with cottage cheese, cream cheese, or even feta for a tangier twist. Just be mindful of moisture levels to keep the filling from getting too runny.
Is this recipe suitable for a gluten-free diet?
Yes, this Eggplant Rolls Stuffed with Cheese Recipe is naturally gluten-free as it contains no bread or wheat-based ingredients. Just double-check your marinara sauce ingredients to ensure it doesn’t contain any hidden gluten additives.
Can I add meat to this dish for a non-vegetarian version?
Definitely! You can mix cooked ground beef, sausage, or shredded chicken into the cheese filling for added protein. This variation transforms it into a heartier meal while still keeping it incredibly flavorful.
What’s the best way to slice eggplant for these rolls?
Slicing the eggplants into uniform 1/4-inch rounds ensures they cook evenly and roll easily. If your eggplants are very large, you might want to peel strips for less bitterness. Using a mandoline slicer helps achieve consistent thickness quickly.
Can I prepare this recipe vegan?
To make it vegan, substitute the cheeses with plant-based alternatives like cashew ricotta and vegan mozzarella. Replace the egg with a flaxseed or chia seed egg, and choose a marinara sauce free from animal products. It’s a delicious option that keeps the spirit of the dish intact.
Final Thoughts
Making Eggplant Rolls Stuffed with Cheese Recipe at home is such a rewarding experience that brings comfort and elegance to your dining table. The combination of roasted eggplant, flavorful cheeses, and aromatic herbs wrapped up in a tomato embrace is pure joy on a plate. Whether you’re cooking for family, friends, or just yourself, these rolls are guaranteed to impress and satisfy. Give this recipe a try soon—you might just find it becomes your go-to weeknight dinner or special occasion showstopper!
Print
Eggplant Rolls Stuffed with Cheese Recipe
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 4 servings
- Category: Appetizer
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Description
Delicious eggplant rolls stuffed with a flavorful blend of ricotta, mozzarella, and Parmesan cheeses, seasoned with herbs and baked in marinara sauce. This recipe offers a satisfying vegetarian appetizer or main dish with tender roasted eggplant wrapped around creamy cheese filling.
Ingredients
Eggplant
- 2 medium eggplants
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)
- 1/2 tsp garlic powder
- 1/2 tsp dried oregano
- Salt and pepper to taste
Additional
- Olive oil (for brushing)
- 1/2 cup marinara sauce
Instructions
- Prepare the Eggplant: Slice the eggplants into 1/4-inch thick rounds and sprinkle both sides with salt. Let them sit for 10-15 minutes to draw out excess moisture. Afterward, pat them dry thoroughly with paper towels to remove the drawn-out water and salt.
- Roast or Grill the Eggplant: Choose your preferred cooking method: if grilling, brush each eggplant slice with olive oil and grill for about 3-4 minutes per side until tender and lightly charred. If roasting, brush the slices with olive oil and arrange in a single layer on a baking sheet, roast in a preheated oven at 375°F (190°C) for 15-20 minutes until soft and golden.
- Make the Cheese Filling: In a mixing bowl, combine ricotta, shredded mozzarella, grated Parmesan, egg, chopped fresh basil (or dried basil), garlic powder, dried oregano, salt, and pepper. Mix well until all ingredients are evenly incorporated to form a creamy filling.
- Assemble the Rolls: Take each eggplant slice and spread a spoonful of the cheese mixture on one end. Carefully roll the slice from the filled end to create a neat roll. Arrange the rolls seam-side down in a baking dish, lined up closely but not overcrowded.
- Bake: Pour the marinara sauce evenly over the assembled eggplant rolls to coat them lightly. Bake the dish in a preheated oven at 375°F (190°C) for 20-25 minutes until the sauce is bubbly and the cheese filling is set and warmed through.
Notes
- Slicing the eggplant thinly and salting helps remove bitterness and excess moisture, resulting in better texture.
- You can use fresh or dried herbs depending on availability; fresh herbs will provide a brighter flavor.
- Grilling the eggplants adds a smoky flavor, while roasting provides a tender, mellow taste.
- Leftover rolls can be stored in the refrigerator for up to 3 days and reheated gently in the oven.
- For a vegan version, substitute cheeses with plant-based ricotta and mozzarella alternatives and omit the egg or use a flax egg.
