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.
