Garlic Herb Eggplant Aubergine Rolls
Indulge in the rich, savory flavors of these Garlic Herb Eggplant Aubergine Rolls, a Mediterranean-inspired dish that's as comforting as it is elegant. Thinly sliced, oven-roasted eggplant is wrapped around a creamy ricotta and Parmesan filling infused with fresh parsley, basil, and garlic, then baked to perfection in a blanket of marinara sauce and melty mozzarella cheese. This recipe is a showstopper that delivers layers of flavor in every bite while remaining vegetarian-friendly and easy to prepare. Perfect as a hearty main course or a stunning side dish, these eggplant rolls pair beautifully with a crisp green salad and crusty bread. Ready in just under an hour, this dish is a delicious way to transform simple ingredients into a gourmet experience!
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Recipe Information
Ingredients
- 2 whole Eggplants (medium-sized)
- 4 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 1 cup Ricotta cheese
- 0.5 cup Parmesan cheese (grated)
- 2 tablespoons Fresh parsley (chopped)
- 2 tablespoons Fresh basil (chopped)
- 3 cloves Garlic cloves (minced)
- 1 whole Egg (large)
- 2 cups Marinara sauce
- 1 cup Mozzarella cheese (shredded)
Instructions
Preheat your oven to 375°F (190°C).
Slice the eggplants lengthwise into thin slices, about 1/4 inch thick. Aim for 8-10 slices total from the two eggplants.
Lay the slices on a baking sheet lined with parchment paper. Brush both sides with 2 tablespoons of olive oil and sprinkle with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper.
Bake the eggplant slices for 15 minutes, flipping halfway through, until they are pliable and slightly browned. Remove from the oven and let cool slightly.
In a medium bowl, combine the ricotta cheese, Parmesan cheese, parsley, basil, minced garlic, remaining salt and pepper, and the egg. Mix until smooth and evenly combined.
Spread 1/2 cup of marinara sauce evenly across the bottom of a 9x13-inch baking dish.
Take one eggplant slice, spread about 2 tablespoons of the ricotta mixture along the length of the slice, then roll it up tightly. Place the roll seam-side down in the prepared baking dish. Repeat with the remaining eggplant slices and filling.
Pour the remaining marinara sauce over the eggplant rolls, ensuring they are evenly coated.
Sprinkle the shredded mozzarella cheese over the top.
Bake in the preheated oven for 20 minutes, or until the cheese is melted and bubbling.
Garnish with additional fresh parsley or basil if desired. Serve warm and enjoy!
Nutrition Facts
Calories |
537 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.3 g | 50% | |
| Saturated Fat | 16.9 g | 85% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 118 mg | 39% | |
| Sodium | 1337 mg | 58% | |
| Total Carbohydrate | 17.8 g | 6% | |
| Dietary Fiber | 5.5 g | 20% | |
| Total Sugars | 8.0 g | ||
| Protein | 28.8 g | 58% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 639 mg | 49% | |
| Iron | 1.3 mg | 7% | |
| Potassium | 501 mg | 11% | |
*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.
