Eggplant Aubergine Roll
Experience the perfect blend of rustic charm and gourmet appeal with these Eggplant Aubergine Rolls—an irresistible Italian-inspired creation. Tender, grilled eggplant slices serve as a flavorful base, lovingly wrapped around a creamy ricotta filling infused with Parmesan, mozzarella, garlic, and fresh basil. Smothered in rich marinara sauce and topped with a melty layer of mozzarella, these rolls are oven-baked to perfection, delivering a harmonious combination of smoky, cheesy, and herbaceous flavors. Ideal as an elegant appetizer, hearty side, or even a vegetarian main course, this dish strikes the ultimate balance between comfort food and sophistication. Quick to prepare in under an hour, these eggplant rolls are perfect for impressing guests or simply elevating your weeknight dinner.
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Recipe Information
Ingredients
- 2 large eggplants
- 3 tablespoons olive oil
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 cup ricotta cheese
- 0.5 cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese
- 1 large egg
- 2 tablespoons, chopped fresh basil leaves
- 1 teaspoon garlic powder
- 2 cups marinara sauce
Instructions
Preheat your oven to 375°F (190°C).
Slice the eggplants lengthwise into thin slices, about 1/4 inch thick. Lightly salt the slices and let them sit for 10 minutes to draw out excess moisture.
Pat the eggplant slices dry with a paper towel.
Brush both sides of the eggplant slices with olive oil and season with salt and pepper.
Heat a grill pan or skillet over medium-high heat. Grill each eggplant slice for 2 minutes per side, or until softened and lightly charred. Set aside to cool slightly.
In a mixing bowl, combine the ricotta cheese, Parmesan cheese, half of the shredded mozzarella, egg, chopped basil, garlic powder, and a pinch of salt and pepper. Mix until smooth and well blended.
Spread about 1 tablespoon of the ricotta mixture onto one end of each eggplant slice and carefully roll it up. Repeat with all slices.
Spread 1 cup of marinara sauce evenly on the bottom of a baking dish.
Place the eggplant rolls seam-side down in the baking dish. Pour the remaining marinara sauce over the rolls.
Sprinkle the top with the remaining mozzarella cheese.
Cover the dish with aluminum foil and bake in the preheated oven for 20 minutes.
Remove the foil and bake for an additional 15 minutes, or until the cheese is melted and bubbly.
Garnish with additional chopped basil if desired and serve warm.
Nutrition Facts
Calories |
439 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.8 g | 40% | |
| Saturated Fat | 13.0 g | 65% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 109 mg | 36% | |
| Sodium | 1070 mg | 47% | |
| Total Carbohydrate | 19.7 g | 7% | |
| Dietary Fiber | 7.1 g | 26% | |
| Total Sugars | 9.8 g | ||
| Protein | 22.8 g | 46% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 484 mg | 37% | |
| Iron | 1.3 mg | 7% | |
| Potassium | 560 mg | 12% | |
*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.
