Eggplant Aubergine and Ricotta Rolls
Elevate your next meal with these irresistible Eggplant Aubergine and Ricotta Rolls, a perfect balance of creamy, cheesy indulgence and wholesome, veggie-forward goodness. Tender slices of eggplant are grilled to perfection, rolled around a decadent filling of ricotta, Parmesan, fresh basil, garlic, and a hint of seasoning, and then smothered in rich marinara sauce. Topped with melty mozzarella and baked until bubbling, this recipe delivers a flavor-packed, Italian-inspired comfort dish that's easy enough for weeknights but elegant enough for dinner parties. Ready in just one hour and loaded with vibrant Mediterranean flavors, these savory rolls are perfect for vegetarians or anyone looking to add a little sophistication to their table. Serve them with a crisp salad, crusty bread, or your favorite pasta for an unforgettable meal!
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Recipe Information
Ingredients
- 2 large Eggplant (aubergine)
- 4 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 cup Ricotta cheese
- 0.5 cup Parmesan cheese, grated
- 2 tablespoons Fresh basil leaves, chopped
- 1 large Egg
- 1 clove Garlic, minced
- 2 cups Marinara sauce
- 0.5 cup Mozzarella cheese, shredded
Instructions
Preheat your oven to 375°F (190°C).
Trim the ends of the eggplants and slice them lengthwise into 1/4-inch thick slices. Sprinkle both sides of the slices lightly with salt and let them rest for 15 minutes. This will draw out moisture and reduce bitterness.
While the eggplant is resting, prepare the ricotta filling. In a bowl, combine ricotta cheese, Parmesan cheese, chopped fresh basil, one beaten egg, minced garlic, 1/4 teaspoon of salt, and a pinch of black pepper. Mix well and set aside.
After 15 minutes, pat the eggplant slices dry with a paper towel. Brush both sides lightly with olive oil.
Heat a grill pan or large skillet over medium-high heat. Working in batches, cook the eggplant slices for about 2-3 minutes on each side until they are tender and have nice grill marks. Remove from heat and let them cool slightly.
Spread 1 cup of marinara sauce evenly on the bottom of a 9x13-inch baking dish.
Place a heaping tablespoon of the ricotta filling on one end of each eggplant slice. Roll the slice up tightly and place it seam-side down in the prepared baking dish. Repeat with the remaining slices and filling.
Once all the rolls are assembled in the baking dish, spoon the remaining marinara sauce evenly over the top.
Sprinkle shredded mozzarella cheese over the rolls.
Bake the rolls in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.
Let the rolls cool for 5 minutes before serving. Garnish with additional basil if desired.
Nutrition Facts
Calories |
1665 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 124.7 g | 160% | |
| Saturated Fat | 47.5 g | 238% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 384 mg | 128% | |
| Sodium | 3914 mg | 170% | |
| Total Carbohydrate | 74.4 g | 27% | |
| Dietary Fiber | 28.3 g | 101% | |
| Total Sugars | 38.5 g | ||
| Protein | 76.8 g | 154% | |
| Vitamin D | 1.1 mcg | 6% | |
| Calcium | 1516 mg | 117% | |
| Iron | 5.4 mg | 30% | |
| Potassium | 2256 mg | 48% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
