Roasted Eggplant Aubergine Rolls
Elevate your next meal with these irresistible Roasted Eggplant (Aubergine) Rolls, a Mediterranean-inspired dish that’s as elegant as it is flavorful. Tender, roasted eggplant slices are wrapped around a creamy, herb-infused ricotta filling, enhanced with garlic and a hint of zesty lemon. Nestled in a rich tomato sauce and topped with melty mozzarella, this dish is baked to golden perfection. Perfect as an appetizer or a light main course, these eggplant rolls are gluten-free, vegetarian, and bursting with fresh herbs and cheesy goodness. Whether you’re hosting dinner or craving comfort food, this easy-to-make, gourmet-style recipe will satisfy and impress.
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Recipe Information
Ingredients
- 2 large Eggplants (aubergines)
- 3 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 1 cup Ricotta cheese
- 0.25 cup Parmesan cheese, grated
- 2 tablespoons Fresh parsley, chopped
- 2 tablespoons Fresh basil, chopped
- 2 cloves Garlic, minced
- 1 teaspoon Lemon zest
- 1.5 cups Tomato sauce
- 0.5 cup Mozzarella cheese, shredded
Instructions
Preheat your oven to 400°F (200°C).
Slice both eggplants lengthwise into thin slices, about 1/4 inch thick.
Lay the eggplant slices on a baking sheet lined with parchment paper. Brush each side lightly with olive oil and sprinkle with a pinch of salt and black pepper.
Roast in the preheated oven for 12-15 minutes, until the eggplant slices are soft and flexible. Remove and let them cool slightly.
In a mixing bowl, combine the ricotta cheese, grated Parmesan, fresh parsley, fresh basil, minced garlic, lemon zest, and a pinch of salt and pepper. Mix well to create the filling.
Spread a thin layer of tomato sauce over the bottom of a baking dish.
Take one roasted eggplant slice and place about a tablespoon of the ricotta filling near one end. Roll the eggplant around the filling and place it seam-side down into the baking dish. Repeat with the remaining slices and filling.
Once all the rolls are in the baking dish, spoon the remaining tomato sauce over the rolls, covering them evenly.
Sprinkle shredded mozzarella cheese on top of the rolls.
Bake in the preheated oven for 15 minutes, or until the cheese is melted and bubbly.
Remove from the oven and let cool for a few minutes before serving.
Serve warm as a delightful appetizer or pair with a crisp salad for a light meal.
Nutrition Facts
Calories |
353 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.6 g | 30% | |
| Saturated Fat | 9.6 g | 48% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 45 mg | 15% | |
| Sodium | 1182 mg | 51% | |
| Total Carbohydrate | 24.5 g | 9% | |
| Dietary Fiber | 9.2 g | 33% | |
| Total Sugars | 13.5 g | ||
| Protein | 16.6 g | 33% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 338 mg | 26% | |
| Iron | 2.2 mg | 12% | |
| Potassium | 960 mg | 20% | |
*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.
