Cheesy Eggplant Rolls are one of those comforting dishes I turn to when I want something hearty, cheesy, and satisfying but still full of vegetables. These rolls bring together roasted slices of tender eggplant, stuffed with a rich, herby cheese filling, then baked until everything is hot and bubbly. Whether I serve them as an appetizer or a main dish, they always deliver big on flavor.
Why You’ll Love This Recipe
I love how this recipe transforms simple ingredients into something elegant and delicious. Roasting the eggplant gives it a soft, slightly caramelized texture that pairs perfectly with the creamy ricotta, mozzarella, and Parmesan filling. It’s a vegetarian dish that doesn’t feel like it’s missing anything—it’s rich, filling, and packed with Mediterranean flavors. Whether I make it with or without marinara, these cheesy eggplant rolls always hit the spot.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
2 medium eggplants, sliced into ¼-inch rounds
1 cup ricotta cheese
½ cup shredded mozzarella cheese
¼ cup grated Parmesan cheese
1 egg
2 tablespoon fresh basil (or 1 tablespoon dried), chopped
½ teaspoon garlic powder
½ teaspoon dried oregano
Salt and pepper to taste
Olive oil for brushing
½ cup marinara sauce (optional)
Directions
I preheat my oven to 375°F (190°C).
I slice the eggplants into ¼-inch rounds and salt both sides. Letting them sit for 10–15 minutes helps draw out moisture. I pat them dry with paper towels.
I brush the slices with olive oil and roast them on a baking sheet for 15–20 minutes, flipping halfway, until they’re soft and lightly browned.
While they cool, I mix the ricotta, mozzarella, Parmesan, egg, basil, garlic powder, oregano, salt, and pepper in a bowl.
Once the slices are cool enough to handle, I spoon some filling onto one end and roll them up.
I place the rolls seam-side down in a baking dish. If I’m using marinara, I pour it over the top.
I bake them for 20–25 minutes, until everything is hot and the cheese is bubbly.
I sometimes like to mix in chopped spinach, sautéed mushrooms, or sun-dried tomatoes into the cheese filling for more depth. If I want a smoky touch, I grill the eggplant slices instead of roasting. When I need a gluten-free meal, I just skip the marinara or choose a gluten-free version.
Storage/Reheating
I keep leftovers in an airtight container in the fridge for up to 2 days. To reheat, I place them in a 350°F (175°C) oven for 10–15 minutes until warmed through. I’ve also frozen these rolls for up to a month—reheating from frozen at 375°F (190°C) for 25–30 minutes works great.
FAQs
Can I use a different cheese for this recipe?
Yes, I’ve swapped in goat cheese, feta, or even cheddar depending on what I have on hand. It’s easy to customize.
Can I make this recipe vegan?
Absolutely. I use dairy-free cheeses and a flax egg (1 tbsp ground flax + 3 tbsp water) as a replacement.
How do I prevent the eggplant from becoming soggy?
Salting the slices and letting them rest helps draw out extra moisture. I always pat them dry before roasting to avoid sogginess.
Can I skip the marinara sauce?
Yes, I sometimes leave it out for a slightly lighter version. The rolls still turn out rich and flavorful.
How thick should the eggplant slices be?
I slice them to about ¼ inch thick. That thickness is just right—they’re sturdy enough to hold the filling but still tender after roasting.
Conclusion
These Cheesy Eggplant Rolls are a delicious way to bring together the richness of cheese and the earthiness of eggplant. I love making them for cozy dinners, meatless Mondays, or anytime I want something comforting without being too heavy. With so many ways to customize and enjoy them, they’ve become a favorite in my kitchen—and I think they’ll become a favorite in yours too.
Cheesy Eggplant Rolls are tender roasted eggplant slices filled with a rich, herby cheese mixture and baked to bubbly perfection. This comforting vegetarian dish is perfect as a main course or hearty appetizer.
