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
Scale
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
