Description
These Eggplant Rolls Stuffed with Cheese are the perfect balance of savory and creamy. Tender roasted eggplant slices are rolled up with a flavorful cheese filling and baked to perfection. This dish makes an elegant appetizer or a satisfying main course, packed with delicious cheesy goodness.
Ingredients
Scale
- 2 medium eggplants, sliced into 1/4-inch rounds
- 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), chopped
- 1/2 tsp garlic powder
- 1/2 tsp dried oregano
- Salt and pepper to taste
- Olive oil for brushing
- 1/2 cup marinara sauce (optional)
Instructions
- Preheat your oven to 375°F (190°C).
- Slice eggplants into thin rounds (about 1/4-inch thick). Salt both sides and let them sit for 10-15 minutes to draw out moisture. Pat dry with paper towels.
- Brush the eggplant slices with olive oil and roast on a baking sheet for 15-20 minutes, flipping halfway through until tender and lightly browned.
- In a bowl, mix ricotta, mozzarella, Parmesan, egg, basil, garlic powder, oregano, salt, and pepper.
- Once eggplant slices are cool enough to handle, spoon cheese mixture onto one end of each slice and roll up.
- Arrange the rolls in a baking dish, seam-side down, and cover with marinara sauce (if using).
- Bake for 20-25 minutes until cheese is melted and bubbly.
Notes
- For a richer flavor, add sun-dried tomatoes, spinach, or mushrooms to the cheese filling.
- If you prefer a smoky flavor, try grilling the eggplant slices instead of roasting them.
- These rolls can be made ahead of time and stored in the fridge for up to 2 days before baking.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
Nutrition
- Calories: 250
- Sugar: 6g
- Fat: 16g
- Carbohydrates: 15g
- Fiber: 4g
- Protein: 14g