Eggplant Aubergine Roll Ups
Transform your weeknight dinners with these irresistible Eggplant Aubergine Roll Ups—a luscious combination of tender baked eggplant slices wrapped around a creamy ricotta, Parmesan, and mozzarella filling, all bathed in rich marinara sauce. Perfectly seasoned with garlic, basil, and a touch of black pepper, these cheesy bundles are baked to golden, bubbly perfection for a meal that’s packed with flavor and elegance. This vegetarian main dish is not only satisfying but also surprisingly simple, featuring a clever technique to soften the eggplant and enhance its natural flavors. Serve these roll-ups with a crisp side salad or crusty garlic bread for a comforting, Italian-inspired feast that’s perfect for family dinners or entertaining guests.
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Recipe Information
Ingredients
- 2 large Eggplants (aubergines)
- 2 teaspoons Salt
- 3 tablespoons Olive oil
- 1 cup Ricotta cheese
- 0.5 cup Parmesan cheese (grated)
- 0.5 cup Mozzarella cheese (shredded)
- 2 cloves Garlic (minced)
- 0.25 cup Fresh basil leaves (chopped)
- 1 large Egg
- 0.5 teaspoon Black pepper
- 0.25 teaspoon Crushed red pepper flakes (optional)
- 2 cups Marinara sauce
Instructions
Preheat your oven to 375°F (190°C) and lightly grease a large baking dish.
Slice the eggplants lengthwise into 1/4-inch thick slices. Sprinkle both sides of each slice with 1 teaspoon of salt and set them aside on a paper towel-lined tray for 15–20 minutes to extract excess moisture.
Rinse the eggplant slices to remove the salt, then pat them dry with paper towels.
Heat 2 tablespoons of olive oil in a large skillet over medium heat. In batches, cook the eggplant slices for about 1–2 minutes on each side, until slightly softened. Set them aside on a plate.
In a mixing bowl, combine the ricotta cheese, Parmesan cheese, half of the shredded mozzarella, minced garlic, chopped basil, the egg, remaining 1 teaspoon of salt, black pepper, and crushed red pepper flakes if using. Mix until the filling is smooth and evenly combined.
Spread about 1 to 2 tablespoons of the filling onto one side of each cooked eggplant slice, then carefully roll them up tightly. Place the roll-ups seam-side down in the prepared baking dish.
Pour the marinara sauce evenly over the eggplant roll-ups. Sprinkle the remaining shredded mozzarella cheese on top.
Cover the dish with aluminum foil and bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 10–15 minutes, or until bubbly and golden brown on top.
Remove the dish from the oven and let it rest for 5 minutes before serving. Garnish with additional chopped basil if desired.
Nutrition Facts
Calories |
1929 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 130.7 g | 168% | |
| Saturated Fat | 54.7 g | 274% | |
| Polyunsaturated Fat | 5.9 g | ||
| Cholesterol | 510 mg | 170% | |
| Sodium | 7858 mg | 342% | |
| Total Carbohydrate | 100.6 g | 37% | |
| Dietary Fiber | 35.2 g | 126% | |
| Total Sugars | 45.9 g | ||
| Protein | 107.0 g | 214% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 2837 mg | 218% | |
| Iron | 6.8 mg | 38% | |
| Potassium | 2915 mg | 62% | |
*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.
