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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.

Ingredients

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

  1. Preheat your oven to 375°F (190°C).
  2. Slice eggplants into thin rounds, about 1/4-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

Find it online: http://recipesbyjanet.com/cheesy-eggplant-rolls-a-savory-stuffed-delight/