Eggplant Rolls W Tomato Sauce
Indulge in the comforting flavors of Italian-inspired cuisine with these irresistible Eggplant Rolls with Tomato Sauce. This dish features tender, grilled eggplant slices wrapped around a creamy ricotta, Parmesan, and mozzarella cheese filling, then baked to perfection in a luscious homemade tomato-basil sauce. Perfect for vegetarians and hearty enough to satisfy everyone at the table, this recipe combines simple, wholesome ingredients like fresh basil, garlic, and canned crushed tomatoes to create a dish that's as nutritious as it is delicious. Topped with a golden-brown cheesy crust, these eggplant rolls make a stunning main course or a decadent side dish. Ideal for cozy family dinners or entertaining guests, this recipe is sure to impress with its rich, comforting flavors and gorgeous presentation. Ready in just over an hour, it's the perfect way to bring a little Italian comfort food to your kitchen!
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Recipe Information
Ingredients
- 2 medium Eggplant
- 4 tablespoons Olive oil
- 1 cup Ricotta cheese
- 0.5 cup Parmesan cheese
- 1 cup Mozzarella cheese
- 1 large Egg
- 3 cloves Garlic
- 28 ounces Canned crushed tomatoes
- 1 teaspoon Dried oregano
- 0.5 cup Fresh basil leaves
- 1 teaspoon Salt
- 0.5 teaspoon Pepper
- 2 tablespoons Fresh parsley
Instructions
Preheat your oven to 375°F (190°C).
Slice the eggplants lengthwise into thin slices, about 1/4-inch thick. Lightly sprinkle them with salt and let sit for 10 minutes to draw out moisture. Pat them dry with paper towels.
Brush the eggplant slices on both sides with 2 tablespoons of olive oil. Heat a large skillet over medium heat and grill the eggplant slices until tender and lightly browned, about 2 minutes per side. Set aside to cool.
Make the filling: In a mixing bowl, combine ricotta cheese, half the Parmesan cheese, half the mozzarella cheese, the egg, and 1 tablespoon of chopped parsley. Season with salt and pepper. Set aside.
Prepare the tomato sauce: In a saucepan, heat the remaining 2 tablespoons of olive oil over medium heat. Add minced garlic and cook until fragrant, about 1 minute. Add the crushed tomatoes, oregano, and salt. Simmer for 10 minutes. Stir in the chopped basil.
Spread a thin layer of the tomato sauce at the bottom of a 9x13-inch baking dish.
Take one eggplant slice and place a spoonful of the ricotta filling at one end. Roll the slice up tightly and place it seam-side down in the baking dish. Repeat with the remaining slices and filling.
Once all the eggplant rolls are assembled, pour the remaining tomato sauce over the top. Sprinkle the remaining Parmesan and mozzarella cheese over the dish.
Cover the baking dish with 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 bubbly and golden brown.
Let the dish rest for 5 minutes before serving. Garnish with the remaining parsley and serve warm.
Nutrition Facts
Calories |
1955 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 130.5 g | 167% | |
| Saturated Fat | 49.7 g | 249% | |
| Polyunsaturated Fat | 8.9 g | ||
| Cholesterol | 488 mg | 163% | |
| Sodium | 5987 mg | 260% | |
| Total Carbohydrate | 129.6 g | 47% | |
| Dietary Fiber | 43.4 g | 155% | |
| Total Sugars | 70.5 g | ||
| Protein | 97.7 g | 195% | |
| Vitamin D | 1.8 mcg | 9% | |
| Calcium | 2596 mg | 200% | |
| Iron | 11.8 mg | 66% | |
| Potassium | 5427 mg | 115% | |
*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.
