Eggplant Rolls Stuffed with Cheese Recipe
If you’re on the hunt for a dish that combines comfort, color, and irresistible cheesiness, you’re in for a treat with these Eggplant Rolls Stuffed with Cheese. This Italian-inspired wonder tucks a trio of creamy cheeses into tender roasted eggplant for a main course that’s just as at home at a cozy family dinner as it is at an impressive dinner party. The layers of savory flavors, melty texture, and bright marinara sauce make each bite unforgettable. If you love hearty vegetarian recipes that feel both classic and fresh, this is one you’ll come back to again and again!
Ingredients You’ll Need
The magic of Eggplant Rolls Stuffed with Cheese lies in its handful of simple, accessible ingredients that each bring something crucial—silky roasted eggplant, luscious cheese fillings, and punchy Italian herbs all team up for maximum flavor and comfort. Here’s why each item deserves a spot in your kitchen:
- Eggplants: Look for firm, shiny eggplants because they’ll hold their shape and roll beautifully when baked.
- Olive Oil: A light brush ensures the eggplant slices become soft, supple, and flavorful in the oven.
- Ricotta Cheese: The creamy, slightly sweet base for the filling adds that classic, pillowy texture.
- Mozzarella Cheese: Melts irresistibly, lending gooey stretch to every cheese-stuffed bite.
- Parmesan Cheese: Grated Parm brings sharp, nutty depth both inside and on top as a finishing garnish.
- Egg: Binds the cheese filling together, making it rich and scoopable.
- Fresh Parsley: Adds a pop of freshness and color; save a little for the final sprinkle!
- Dried Oregano: Infuses the filling with that distinctive, herby Italian flavor.
- Salt & Black Pepper: A little goes a long way to bring all the flavors forward.
- Marinara Sauce: Lush and tangy, the sauce keeps everything saucy and bright—homemade or your favorite jar will do.
- Extra Parmesan & Parsley: These garnishes finish the dish with color and a final hit of flavor.
How to Make Eggplant Rolls Stuffed with Cheese
Step 1: Prep and Roast Your Eggplant
Start by preheating your oven to 375°F (190°C). Slice your eggplants lengthwise, aiming for slices about a quarter-inch thick so they’re flexible but sturdy. Brush both sides lightly with olive oil and arrange them in a single layer on a baking sheet. Bake for 12 to 15 minutes, flipping halfway through, until they’re tender, pliable, and just golden around the edges. This step is key for rolls that won’t crack or fall apart when stuffed.
Step 2: Make the Dreamy Cheese Filling
In a medium bowl, mix together the ricotta, shredded mozzarella, grated Parmesan, egg, chopped parsley, dried oregano, salt, and black pepper. Stir until the mixture is smooth and uniform—it’ll smell and look gloriously creamy! This mixture is the soul of Eggplant Rolls Stuffed with Cheese, providing both rich texture and cheesy flavor in every bite.
Step 3: Assemble the Rolls
Grab your prepared eggplant slices and your favorite baking dish. Start with a layer of marinara sauce on the bottom of the dish to prevent sticking and to add extra flavor. Spoon 1 to 2 tablespoons of the cheese filling at one end of each eggplant slice. Roll up gently but firmly, then place each roll seam-side down into the sauced baking dish. Repeat until all the rolls are nestled together in the dish.
Step 4: Sauce and Bake
Pour the remaining marinara sauce over the tops of the rolls, making sure they’re well covered so nothing dries out in the oven. Cover the dish with foil and bake for 20 minutes, allowing the cheese to melt and the flavors to meld. Remove the foil, then bake for another 10 minutes—this lets the tops bubble and brown just a bit, which is exactly what you want for maximum flavor impact.
Step 5: Garnish and Serve
This is your chance to get a little fancy! Before serving, shower the hot rolls with more grated Parmesan and a sprinkle of fresh parsley. Eggplant Rolls Stuffed with Cheese are at their mouthwatering best when served bubbling hot out of the oven, with cheesy edges and vibrant herbs on top.
How to Serve Eggplant Rolls Stuffed with Cheese
Garnishes
To give your Eggplant Rolls Stuffed with Cheese that irresistible finishing touch, don’t skip the extra grated Parmesan and fresh parsley. They add both visual flair and a fresh, savory lift. For a luxe twist, a drizzle of high-quality olive oil or a scattering of pine nuts also works beautifully.
Side Dishes
Rich and satisfying as a main course, these rolls pair well with lighter sides. I love them with a crisp green salad tossed in lemon vinaigrette or some garlicky sautéed greens like spinach or broccolini. For a heartier meal, you can offer a side of buttery garlic bread—perfect for capturing all that extra sauce!
Creative Ways to Present
Try arranging the rolls in individual ramekins for elegant dinner party servings or on a long platter family-style for gatherings. For appetizers, cut the rolls in half and secure them with toothpicks for a delicious, cheesy bite. Eggplant Rolls Stuffed with Cheese are also delicious alongside a mezze platter of olives, roasted peppers, and crusty bread.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, transfer them to an airtight container and refrigerate for up to 3 days. The flavors actually deepen overnight, making tomorrow’s lunch even more delightful! When storing, make sure the rolls are covered to prevent them from drying out.
Freezing
You can absolutely freeze Eggplant Rolls Stuffed with Cheese for future cravings. Assemble everything, cover tightly, and freeze before baking for best texture. When ready to serve, bake straight from frozen—just add an extra 15 to 20 minutes to the cooking time. Leftovers can also be frozen after baking; thaw overnight in the fridge before reheating.
Reheating
Reheat your baked rolls in a 350°F oven, covered, until hot and bubbling (about 15-20 minutes). For a single portion, the microwave works in a pinch, but try to reheat slowly to keep the cheese filling creamy rather than rubbery. Sprinkle with fresh parsley just before serving for a revived, just-made effect!
FAQs
Can I grill the eggplant instead of baking it?
Absolutely! Grilling the eggplant slices adds a subtle smoky flavor to your Eggplant Rolls Stuffed with Cheese, which is especially delicious in summer. Just be sure not to overcook the slices so they stay pliable for rolling.
What can I use instead of ricotta cheese?
If you’re out of ricotta, cottage cheese makes a great substitute—just drain it first for the right texture. For a richer filling, try a blend of feta and cream cheese for an interesting twist on classic Eggplant Rolls Stuffed with Cheese.
Is this dish gluten-free?
Yes! There’s no wheat or breadcrumbs involved, making Eggplant Rolls Stuffed with Cheese a naturally gluten-free option. Just double-check your marinara sauce to be absolutely sure.
Can I add meat to this recipe?
Certainly. A sprinkle of cooked, crumbled Italian sausage or ground beef can be added to the cheese mixture for a heartier, protein-rich version. This adds a savory depth, but the rolls are still excellent without meat.
How do I prevent the eggplant slices from turning soggy?
Make sure you’re slicing the eggplant to the right thickness (about 1/4 inch) and roasting them just until tender, not mushy. Using enough olive oil and arranging the slices in a single layer helps them stay firm enough for rolling and stuffing in your Eggplant Rolls Stuffed with Cheese.
Final Thoughts
If you’re ready to wow your table with flavor, comfort, and sheer creativity, Eggplant Rolls Stuffed with Cheese are your new secret weapon. Whether shared with friends or savored with family, this dish delivers everything you love about Italian cooking—plus plenty of cheesy goodness. Give them a try and don’t be surprised when they become a regular star at your dinner table!
Print
Eggplant Rolls Stuffed with Cheese Recipe
- Total Time: 55 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
These Eggplant Rolls Stuffed with Cheese are a delicious and elegant vegetarian dish that is sure to impress. The tender eggplant slices are filled with a creamy cheese mixture, rolled up, baked to perfection, and topped with marinara sauce.
Ingredients
Eggplant Rolls:
- 2 medium eggplants, sliced lengthwise into 1/4-inch slices
- 2 tablespoons olive oil
Cheese Filling:
- 1 cup ricotta cheese
- 1/2 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 1 large egg
- 2 tablespoons fresh parsley, chopped
- 1/2 teaspoon dried oregano
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Additional:
- 1 1/2 cups marinara sauce
- Extra Parmesan and parsley for garnish
Instructions
- Preheat oven: Preheat oven to 375°F.
- Prepare eggplant: Brush eggplant slices with olive oil, bake until softened.
- Make cheese filling: Combine ricotta, mozzarella, Parmesan, egg, parsley, oregano, salt, and pepper.
- Assemble rolls: Spread marinara sauce in a dish, fill eggplant slices with cheese mixture, roll up, place in dish.
- Bake: Cover with foil, bake, then uncover and bake until golden.
- Serve: Garnish with Parmesan and parsley before serving.
Notes
- You can grill the eggplant slices instead of baking for a smoky flavor.
- For a heartier dish, add crumbled cooked Italian sausage to the cheese filling.
- This recipe can be made ahead and baked just before serving.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 3 rolls
- Calories: 280
- Sugar: 8g
- Sodium: 540mg
- Fat: 17g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 6g
- Protein: 14g
- Cholesterol: 80mg
