Description

Cheesy Eggplant Rolls are a delicious and comforting vegetarian dish featuring tender, roasted eggplant slices rolled with a savory blend of ricotta, mozzarella, and parmesan cheeses, enhanced with fresh basil, garlic, and oregano. Baked to perfection and optionally served with marinara sauce, these rolls make a perfect appetizer or main course that will satisfy your cravings for gooey, flavorful comfort food.

Ingredients

Scale

Vegetables

2 medium Eggplants (Choose firm, smooth ones)

Cheeses

1 cup Ricotta Cheese (Can be swapped for cream cheese or goat cheese)
1 cup Mozzarella Cheese (For that gooey meltiness)
1/2 cup Grated Parmesan Cheese (Brings tangy depth)

Other

1 large Egg (Use a flax egg for a vegan version)
1/4 cup Fresh Basil (Or dried)
1 teaspoon Garlic Powder (For a subtle kick)
1 teaspoon Dried Oregano (Beautifully complements cheese and eggplant)
2 tablespoons Olive Oil (For brushing the eggplant)
Salt, to taste (To accentuate flavors)
Pepper, to taste (To accentuate flavors)
1 cup Marinara Sauce (Optional but delightful)

Cook Mode Prevent your screen from going dark

Instructions

Prepare the Eggplants: Slice the eggplants lengthwise into thin, even slices to ensure they cook uniformly. Brush each slice with olive oil on both sides and season lightly with salt and pepper to enhance their natural flavor.
Roast the Eggplant: Preheat the oven to 400°F (200°C). Lay the eggplant slices on a baking sheet lined with parchment paper and roast them for about 15 minutes until they become tender and slightly golden but still pliable for rolling.
Mix the Filling: In a mixing bowl, combine ricotta cheese, mozzarella cheese, grated parmesan, the egg, chopped fresh basil, garlic powder, dried oregano, salt, and pepper. Mix thoroughly until all ingredients are well incorporated, forming a creamy and flavorful filling.
Assemble the Rolls: Once roasted, allow the eggplant slices to cool slightly. Then, place a generous spoonful of the cheese mixture at one end of each slice and carefully roll up the eggplant to enclose the filling. Arrange the rolls seam-side down in a baking dish.
Add Sauce and Bake: Pour marinara sauce over the arranged eggplant rolls if using. This adds moisture and a delightful tang that complements the cheesy filling. Bake in the oven at 375°F (190°C) for an additional 10 minutes, allowing the cheese to melt thoroughly and the flavors to meld.
Serve: Remove from the oven and let the rolls sit for a couple of minutes before serving. Garnish with extra basil or parmesan if desired. These rolls pair well with a light salad or crusty bread for a complete meal.

Notes

You can substitute ricotta with cream cheese or goat cheese depending on your preference.
To make this dish vegan, replace the egg with a flax egg and use vegan cheese alternatives.
If using dried basil instead of fresh, use about 1 tablespoon to maintain flavor intensity.
For a low sodium version, reduce or omit the added salt and use low sodium marinara sauce.
Ensure eggplant slices are thin to facilitate easier rolling and cooking.