Cheesy Eggplant Rolls: A Savory, Stuffed Delight

Why You’ll Love This Recipe

Cheesy Eggplant Rolls are a crowd-pleasing treat with a variety of textures and flavors. The eggplant, once roasted, becomes tender and slightly caramelized, offering a perfect contrast to the rich, creamy cheese filling. The combination of ricotta, mozzarella, and Parmesan cheeses creates a mouthwatering filling that’s both light and indulgent. Whether served as an appetizer or a main dish, this recipe is versatile and sure to satisfy your cravings for something savory. It's a great way to enjoy vegetables without sacrificing flavor!

Ingredients

(Tip: You'll find 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

1. Preheat your oven to 375°F (190°C).

2. Slice eggplants into thin rounds, about ¼-inch thick. Salt both sides of the slices and let them sit for 10-15 minutes to draw out moisture. Pat them dry with paper towels.

3. Brush the eggplant slices with olive oil and roast them on a baking sheet for 15-20 minutes. Flip halfway through until the eggplant is tender and lightly browned.

4. In a bowl, mix together the ricotta, mozzarella, Parmesan, egg, basil, garlic powder, oregano, salt, and pepper.

5. Once the eggplant slices have cooled enough to handle, spoon the cheese mixture onto one end of each slice and roll them up.

6. Arrange the rolls in a baking dish, seam-side down, and cover with marinara sauce (if using).

7. Bake for 20-25 minutes, until the cheese is melted and bubbly.

Servings and Timing

• Servings: 4-6

• Prep Time: 20 minutes

• Cook Time: 35 minutes

• Total Time: 55 minutes

Variations

• Add spinach, mushrooms, or sun-dried tomatoes to the cheese filling for extra flavor.

• Try grilling the eggplant slices instead of roasting them for a smoky twist.

• For a gluten-free version, skip the marinara sauce or use a gluten-free brand.

Storage/Reheating

• Leftover eggplant rolls can be stored in an airtight container in the refrigerator for up to 2 days.

• To reheat, place them in a preheated oven at 350°F (175°C) for about 10-15 minutes, or until heated through.

• These rolls can also be frozen for up to 1 month. Reheat from frozen in the oven at 375°F (190°C) for 25-30 minutes.

FAQs

Can I use a different cheese for this recipe?

Yes, you can substitute the cheeses with your favorites. A mix of goat cheese, feta, or cheddar could work well.

Can I make this recipe vegan?

Yes, substitute the cheese with dairy-free alternatives and use a flax egg in place of the egg.

How do I prevent the eggplant from becoming soggy?

Salting the eggplant and letting it rest before cooking helps draw out excess moisture, preventing it from becoming too soggy.

Can I skip the marinara sauce?

Yes, the rolls are delicious on their own, but the marinara sauce adds a nice tangy flavor and helps keep the rolls moist during baking.

How thick should the eggplant slices be?

Slice the eggplants into ¼-inch rounds to ensure they cook evenly and hold the cheese filling well.

Can I make these rolls ahead of time?

Yes, you can prepare the rolls and store them in the fridge for up to 2 days before baking.

What can I serve these eggplant rolls with?

These rolls pair well with a light salad, garlic bread, or a simple side of roasted vegetables.

Can I use store-bought marinara sauce?

Absolutely! If you're short on time, a good-quality store-bought marinara sauce works perfectly.

How do I know when the rolls are done?

The cheese should be melted and bubbly, and the eggplant should be tender. If you use marinara sauce, it should be heated through.

Can I grill the eggplant instead of roasting it?

Yes, grilling the eggplant adds a smoky flavor and is a great alternative to roasting.

Conclusion

These Cheesy Eggplant Rolls are an easy yet elegant dish that combines the richness of cheese with the savory goodness of roasted eggplant. Whether you're serving them as an appetizer or a main course, they are sure to impress with their creamy filling and satisfying flavors. With the option to customize the filling and marinara sauce, you can make this dish your own. Try it for your next dinner and enjoy a truly delightful meal!

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Cheesy Eggplant Rolls: A Savory, Stuffed Delight

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Cheesy Eggplant Rolls are a savory dish combining roasted eggplant with a rich cheese filling, topped with marinara sauce. It's perfect as an appetizer or main course, offering a balance of creamy and earthy flavors.

• Author: Janet
• Prep Time: 20 minutes
• Cook Time: 35 minutes
• Total Time: 55 minutes
• Yield: 4-6 servings
• Category: Main Course, Appetizer
• Method: Baking
• Cuisine: Mediterranean
• Diet: Vegetarian

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 tbsp fresh basil (or 1 tbsp dried), chopped

½ tsp garlic powder

½ tsp dried oregano

Salt and pepper to taste

Olive oil for brushing

½ cup marinara sauce (optional)

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Instructions

1. Preheat your oven to 375°F (190°C).
2. Slice eggplants into thin rounds, about ¼-inch thick. Salt both sides of the slices and let them sit for 10-15 minutes to draw out moisture. Pat them dry with paper towels.
3. Brush the eggplant slices with olive oil and roast them on a baking sheet for 15-20 minutes. Flip halfway through until the eggplant is tender and lightly browned.
4. In a bowl, mix together the ricotta, mozzarella, Parmesan, egg, basil, garlic powder, oregano, salt, and pepper.
5. Once the eggplant slices have cooled enough to handle, spoon the cheese mixture onto one end of each slice and roll them up.
6. Arrange the rolls in a baking dish, seam-side down, and cover with marinara sauce (if using).
7. Bake for 20-25 minutes, until the cheese is melted and bubbly.

Notes

• Add spinach, mushrooms, or sun-dried tomatoes to the cheese filling for extra flavor.
• Try grilling the eggplant slices instead of roasting them for a smoky twist.
• For a gluten-free version, skip the marinara sauce or use a gluten-free brand.
• Leftovers can be stored in an airtight container in the refrigerator for up to 2 days or frozen for up to 1 month.

Nutrition

• Serving Size: 1 roll
• Calories: 210
• Sugar: 5g
• Sodium: 350mg
• Fat: 14g
• Saturated Fat: 5g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 12g
• Fiber: 3g
• Protein: 10g
• Cholesterol: 45mg