Description
Delicious and savory eggplant rolls stuffed with a creamy cheese mixture, baked to perfection with marinara sauce. This recipe offers a delightful Italian-inspired vegetarian dish perfect as an appetizer or main course.
Ingredients
Scale
Eggplant:
- 2 medium eggplants
- Olive oil (for brushing)
- Salt and pepper to taste
Cheese Filling:
- 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)
- 1/2 tsp garlic powder
- 1/2 tsp dried oregano
Sauce:
- 1/2 cup marinara sauce
Instructions
- Prepare the Eggplant: Slice the eggplants into 1/4-inch rounds and sprinkle with salt. Let them sit for 10-15 minutes to draw out excess moisture, then pat them dry with paper towels to remove any liquid and bitterness.
- Roast or Grill the Eggplant: Choose your preferred cooking method. For grilling, brush both sides of the eggplant slices with olive oil and grill for 3-4 minutes per side until tender and grill marks appear. For roasting, brush with olive oil and arrange on a baking sheet, then roast in a preheated oven at 375°F (190°C) for 15-20 minutes until soft.
- Make the Cheese Filling: In a medium bowl, combine ricotta, shredded mozzarella, grated Parmesan, egg, fresh or dried basil, garlic powder, oregano, salt, and pepper. Mix thoroughly until well combined to create a creamy and flavorful filling.
- Assemble the Rolls: Take each eggplant slice and spread a spoonful of the cheese mixture on one end. Carefully roll up the slice to encase the filling. Place each roll seam side down into a baking dish to maintain shape during cooking.
- Bake: Pour marinara sauce evenly over the assembled eggplant rolls in the baking dish. Bake in a preheated oven at 375°F (190°C) for 20-25 minutes until the cheese filling is set and the sauce is bubbling and hot.
Notes
- Salting the eggplant before cooking helps to remove bitterness and reduce moisture for better texture.
- You can use fresh basil for a brighter flavor or dried basil if fresh is unavailable.
- The egg in the cheese filling helps bind the cheeses together for easier rolling and baking.
- Serve hot as an appetizer or alongside a fresh salad for a light main course.
- This recipe is vegetarian but contains dairy and egg, so it is not vegan.
- To make the grill method easier, use a grill pan if outdoor grilling is not possible.
