Description
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.
Ingredients
- 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 tablespoons 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)
Instructions
- Preheat oven to 375°F (190°C).
- Slice eggplants into ¼-inch rounds. Salt both sides and let sit for 10–15 minutes to draw out moisture. Pat dry with paper towels.
- Brush slices with olive oil and roast on a baking sheet for 15–20 minutes, flipping halfway, until soft and lightly browned.
- In a bowl, mix ricotta, mozzarella, Parmesan, egg, basil, garlic powder, oregano, salt, and pepper.
- Place a spoonful of filling on each eggplant slice and roll up. Arrange seam-side down in a baking dish.
- If using marinara, pour it over the rolls.
- Bake for 20–25 minutes until hot and cheese is bubbly.
Notes
- Add chopped spinach, mushrooms, or sun-dried tomatoes for variation.
- Grill eggplant for a smoky flavor.
- Use gluten-free marinara if needed.
- Swap cheeses based on preference (e.g., feta or goat cheese).
- Vegan option: use plant-based cheeses and a flax egg substitute.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 2–3 rolls
- Calories: 290
- Sugar: 6g
- Sodium: 400mg
- Fat: 20g
- Saturated Fat: 9g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 5g
- Protein: 14g
- Cholesterol: 70mg
