Rolled Eggplant
Rolled eggplant slices filled with cheesy mixture and baked in tomato sauce, offering a savory, cheesy, and satisfying dish perfect for family dinners or entertaining guests.
Ingredients
Instructions
- Cut the eggplant into lengthwise slices.
- Dip the eggplant slices in beaten egg, then coat with flour.
- Lightly brown the eggplant slices in oil and let cool.
- Mix ricotta cheese, the beaten egg, shredded mozzarella, and Parmesan cheese in a bowl.
- Place a heaping tablespoon of the cheese mixture on each eggplant slice and roll it up, securing with a toothpick.
- Spoon tomato sauce into the bottom of a baking dish.
- Arrange the rolled eggplants in the dish and spoon more tomato sauce over them.
- Bake at 350°F (175°C) until hot and bubbly, about 30 minutes.
Tips & Substitutions
For a lighter version, consider using less cheese or substituting part of the ricotta with Greek yogurt. If you prefer a gluten-free option, skip the flour coating or use a gluten-free flour blend. Ensure eggplant slices are not too thick for even cooking, and salt them beforehand to draw out moisture and bitterness.
Serving Suggestions
Serve the rolled eggplant warm, garnished with fresh basil for a pop of color. This dish pairs beautifully with a side salad or crusty bread. For a complete meal, consider serving it alongside Fettuccine With Artichokes or a light Italian wine to complement the flavors.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the rolled eggplant in a preheated oven at 350°F (175°C) for about 15-20 minutes until heated through. You can also microwave individual servings, but the oven will keep the texture better.
Nutrition & Diet Analysis (per serving)
Each serving of Rolled Eggplant contains roughly 328 calories, with 21g protein, 31g carbohydrates, and 14g fat. It is an excellent source of calcium (43% of the Daily Value) and protein (41% of the Daily Value), and a good source of vitamin A. Note that it is relatively high in sodium, at 661mg per serving (29% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this dish ahead of time?
Yes, you can prepare the rolled eggplant and store it in the fridge before baking. Assemble the rolls and cover them with tomato sauce, then refrigerate for up to 24 hours. Just bake them when you're ready to serve, adding a few extra minutes to the cooking time.
What can I substitute for ricotta cheese?
If you don't have ricotta, you can use cottage cheese blended until smooth or a dairy-free alternative like cashew cream. For a different flavor profile, try mascarpone or cream cheese, but adjust the seasoning accordingly, as they are richer.
Is this recipe suitable for freezing?
Yes, you can freeze the rolled eggplant before baking. Wrap each roll tightly in plastic wrap and place them in a freezer-safe container. They can be frozen for up to 2 months. Thaw in the refrigerator overnight before baking directly from there.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).