Rolled Stuffed Eggplant Aubergine
Delight your taste buds with these Rolled Stuffed Eggplant Aubergine bites—a perfect marriage of creamy ricotta, Parmesan, and fresh herbs, all nestled within tender roasted eggplant slices. This hearty vegetarian dish is layered with marinara sauce and topped with gooey melted mozzarella, making it a comforting yet elegant option for weeknight dinners or entertaining guests. The eggplant slices are roasted to perfection, ensuring a soft and pliable texture for easy rolling, while the flavorful filling of garlic, basil, and parsley elevates every bite. Ready in just over an hour, this dish pairs beautifully with a crisp side salad or garlic bread and is sure to become a family favorite.
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Recipe Information
Ingredients
- 2 large eggplant (aubergine)
- 3 tablespoons olive oil
- 1 cup ricotta cheese
- 0.5 cup Parmesan cheese, grated
- 0.25 cup fresh basil leaves, chopped
- 2 tablespoons fresh parsley, chopped
- 2 cloves garlic, minced
- 1 large egg
- 1 teaspoon salt
- 0.25 teaspoon black pepper
- 2 cups marinara sauce
- 1 cup mozzarella cheese, shredded
Instructions
Preheat your oven to 375°F (190°C).
Slice the eggplants lengthwise into 1/4-inch thick slices. You should have 12-16 slices depending on the size of the eggplants.
Brush both sides of the eggplant slices with olive oil and season lightly with salt. Place them on a baking sheet in a single layer and roast in the preheated oven for 15 minutes, flipping halfway through, until the eggplant is tender and pliable. Remove from the oven and let cool slightly.
In a medium-sized bowl, combine the ricotta cheese, Parmesan cheese, chopped basil, parsley, minced garlic, egg, salt, and black pepper. Mix until smooth and well combined.
Spread a thin coating of marinara sauce across the bottom of a 9x13-inch baking dish.
Take one roasted eggplant slice and spoon about 1-2 tablespoons of the ricotta mixture onto one end of it. Roll the slice up, starting from the end with the filling, and place it seam-side down into the baking dish. Repeat with the remaining eggplant slices and ricotta filling.
Once all the rolls are arranged in the baking dish, pour the remaining marinara sauce over the top, ensuring each roll is coated. Sprinkle the shredded mozzarella cheese evenly over the rolls.
Cover the dish with foil and bake in the oven at 375°F (190°C) for 25 minutes. Remove the foil and bake for an additional 10 minutes, until the cheese is melted and bubbling.
Remove from the oven and let cool for 5 minutes before serving. Garnish with additional chopped parsley or basil if desired.
Nutrition Facts
Calories |
428 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.7 g | 39% | |
| Saturated Fat | 13.5 g | 68% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 103 mg | 34% | |
| Sodium | 1080 mg | 47% | |
| Total Carbohydrate | 19.4 g | 7% | |
| Dietary Fiber | 7.2 g | 26% | |
| Total Sugars | 9.5 g | ||
| Protein | 23.0 g | 46% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 487 mg | 37% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 606 mg | 13% | |
*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.
