Eggplant Roll Ups with Roasted Tomato Sauce
Elevate your dinner game with these irresistible Eggplant Roll Ups with Roasted Tomato Sauce—a Mediterranean-inspired masterpiece that’s as elegant as it is comforting. Tender roasted eggplant slices are rolled around a rich and creamy ricotta filling, enhanced with Parmesan, fresh parsley, and a hint of oregano. Smothered in a luscious homemade roasted tomato sauce, made with caramelized Roma tomatoes and garlic, this dish is then crowned with melty mozzarella for the ultimate cheesy indulgence. Perfectly balanced in flavor and texture, this gluten-free recipe is ideal for a cozy family dinner or a gourmet addition to your next gathering. Ready in just over an hour, these baked roll-ups are a celebration of wholesome ingredients and bold Italian flavors!
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Recipe Information
Ingredients
- 2 medium Eggplant
- 3 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 6 large Roma tomatoes
- 3 large Garlic cloves
- 1 teaspoon Dried oregano
- 8 leaves Fresh basil leaves
- 1 cup Ricotta cheese
- 0.5 cup Parmesan cheese, grated
- 1 large Egg
- 1 cup Mozzarella cheese, shredded
- 2 tablespoons Fresh parsley, chopped
Instructions
Preheat the oven to 400°F (200°C).
Slice the eggplants lengthwise into 1/4-inch thick slices. Lightly sprinkle with salt and set aside for 10 minutes to draw out moisture. Pat dry with a paper towel.
Brush both sides of the eggplant slices with 2 tablespoons of olive oil. Place them on a baking sheet and roast for 15 minutes or until tender. Set aside to cool.
While the eggplant is roasting, prepare the tomato sauce. Cut the Roma tomatoes into quarters and place them on another baking sheet along with unpeeled garlic cloves. Drizzle with the remaining 1 tablespoon of olive oil, and sprinkle with a pinch of salt and black pepper. Roast in the oven for 20 minutes.
Once the tomatoes and garlic have roasted, transfer them to a blender or food processor. Add the dried oregano and basil leaves, and blend until smooth. Adjust seasoning with salt and pepper as needed. Set aside.
In a mixing bowl, combine the ricotta cheese, grated Parmesan, egg, and chopped parsley. Mix well to create the filling.
Spread a thin layer of the roasted tomato sauce at the bottom of a baking dish.
Take one roasted eggplant slice, and spoon a small amount of the ricotta filling onto one end. Roll it up and place it seam-side down in the baking dish. Repeat with the remaining eggplant slices and filling.
Pour the remaining tomato sauce over the eggplant roll ups, and sprinkle the shredded mozzarella cheese on top.
Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.
Garnish with additional fresh basil or parsley if desired. Serve warm and enjoy!
Nutrition Facts
Calories |
1735 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 115.0 g | 147% | |
| Saturated Fat | 47.4 g | 237% | |
| Polyunsaturated Fat | 6.7 g | ||
| Cholesterol | 498 mg | 166% | |
| Sodium | 5310 mg | 231% | |
| Total Carbohydrate | 110.8 g | 40% | |
| Dietary Fiber | 39.0 g | 139% | |
| Total Sugars | 55.2 g | ||
| Protein | 91.0 g | 182% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 2512 mg | 193% | |
| Iron | 8.6 mg | 48% | |
| Potassium | 4583 mg | 98% | |
*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.
