Cheesy Eggplant Rolls are a savory, stuffed delight featuring layers of eggplant filled with a creamy cheese mixture, topped with marinara sauce and melted mozzarella.
Author:Jessica
Prep Time:20 minutes
Cook Time:40 minutes
Total Time:1 hour
Yield:4 servings 1x
Category:Main Dish
Method:Baking
Cuisine:Italian
Diet:Vegetarian
Ingredients
Scale
2 medium eggplants, sliced lengthwise into 1/4-inch thick strips
1 teaspoon salt
1 cup ricotta cheese
1 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese
1 large egg
1 teaspoon garlic powder
1 teaspoon dried Italian herbs
1/2 teaspoon black pepper
2 cups marinara sauce
1/4 cup fresh basil, chopped (optional for garnish)
Olive oil for brushing
Instructions
Preheat the oven to 375°F.
Sprinkle the eggplant slices with salt and let them sit for 20 minutes to draw out moisture. Rinse and pat dry with paper towels.
In a mixing bowl, combine ricotta cheese, half of the mozzarella, Parmesan, egg, garlic powder, Italian herbs, and black pepper. Mix until well combined.
Lay out the eggplant slices on a baking sheet and brush lightly with olive oil. Bake for 15 minutes until slightly tender.
Remove the eggplant from the oven and let cool slightly.
Spread a spoonful of the cheese mixture on one end of each eggplant slice and roll it up tightly. Place the rolls seam-side down in a baking dish.
Pour marinara sauce over the eggplant rolls and sprinkle the remaining mozzarella cheese on top.
Cover the dish with foil and bake for 25 minutes. Remove the foil and bake for an additional 10 minutes until the cheese is bubbly and golden.
Let the rolls cool for a few minutes before serving. Garnish with fresh basil if desired.
Notes
For a spicier kick, add crushed red pepper flakes to the cheese mixture.
You can also substitute spinach or sautéed mushrooms for a different filling.