Gorgonzola Stuffed Eggplant Rolls with Mushroom Tomato Sauce
Delight your taste buds with the bold and savory flavors of Gorgonzola Stuffed Eggplant Rolls with Mushroom Tomato Sauce—a dish that’s as elegant as it is comforting. Tender roasted eggplant slices are wrapped around a creamy filling of gorgonzola, ricotta, and wilted spinach, creating bite-sized rolls that melt in your mouth. These are then baked to perfection in a rich, herb-infused mushroom tomato sauce. The final touch of bubbly Parmesan and a sprinkle of fresh parsley takes this dish to restaurant-quality sophistication. Perfect for vegetarians yet indulgent enough to satisfy everyone at the table, this recipe is a stellar choice for dinner parties or cozy nights in. Ready in just over an hour, it’s a celebration of Mediterranean-inspired flavors brought to life with wholesome ingredients like eggplant, garlic, and earthy mushrooms. Serve with crusty bread or a simple side salad for an unforgettable meal!
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Recipe Information
Ingredients
- 2 medium Eggplants
- 4 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 4 cups Fresh spinach
- 4 ounces Gorgonzola cheese
- 0.5 cup Ricotta cheese
- 8 ounces Mushrooms
- 3 Garlic cloves
- 1 can (28 ounces) Crushed tomatoes
- 1 teaspoon Dried oregano
- 1 teaspoon Dried basil
- 0.25 cup Parmesan cheese
- 2 tablespoons Fresh parsley
Instructions
Preheat your oven to 375°F (190°C).
Trim the ends of the eggplants, then slice them lengthwise into 1/4-inch thick slices. Discard the outermost slices.
Brush both sides of the eggplant slices with 2 tablespoons of olive oil and season with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper.
Arrange the eggplant slices on a baking sheet and roast in the preheated oven for 15 minutes, flipping halfway through, until pliable but not browned. Remove from the oven and let cool slightly.
In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the fresh spinach and cook until wilted, about 2-3 minutes. Remove from heat and let cool slightly.
In a mixing bowl, combine the wilted spinach, gorgonzola cheese, and ricotta cheese. Mix until smooth. Set aside.
For the sauce: Finely chop the mushrooms and mince the garlic cloves. In a large saucepan, heat the remaining 1 tablespoon of olive oil over medium heat. Add the mushrooms and garlic, cooking until softened and fragrant, about 5 minutes.
Pour in the crushed tomatoes and stir in the dried oregano, dried basil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Simmer the sauce for 10-15 minutes.
To assemble the rolls, place about 1 tablespoon of the gorgonzola-spinach mixture at the wider end of each roasted eggplant slice. Roll up the slice tightly and place seam-side down in a greased 9x13-inch baking dish.
Pour the mushroom tomato sauce evenly over the stuffed eggplant rolls. Cover the dish with foil and bake in the oven at 375°F (190°C) for 25 minutes.
Uncover the dish, sprinkle with Parmesan cheese, and bake for an additional 10 minutes until the cheese is melted and bubbly.
Garnish with freshly chopped parsley and serve warm.
Nutrition Facts
Calories |
411 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.1 g | 36% | |
| Saturated Fat | 10.9 g | 55% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 47 mg | 16% | |
| Sodium | 979 mg | 43% | |
| Total Carbohydrate | 26.5 g | 10% | |
| Dietary Fiber | 8.8 g | 32% | |
| Total Sugars | 14.6 g | ||
| Protein | 18.2 g | 36% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 353 mg | 27% | |
| Iron | 3.1 mg | 17% | |
| Potassium | 1183 mg | 25% | |
*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.
