Rolled Stuffed Eggplant
Rolled stuffed eggplant features tender, golden slices filled with a cheesy basil mixture, offering a savory, vegetarian dish perfect for family dinners or casual gatherings.
Ingredients
Instructions
- Preheat oven to 400°F. Lightly oil a 13 x 9-inch baking dish.
- Combine shredded cheese, ricotta, Parmesan, chopped basil, and minced garlic in a bowl.
- Brush both sides of eggplant slices with olive oil.
- Cook eggplant slices in a skillet until golden, about 5 minutes per side.
- Remove eggplant slices to a platter.
- Spread a mound of cheese mixture at the base of each eggplant slice, then roll it up.
- Arrange the rolls seam side down in the prepared baking dish.
- Cover the dish and bake until heated through and cheese is melted, about 20 minutes.
- Remove rolls to warmed plates and serve with fresh tomato sauce.
Tips & Substitutions
For a variation, feel free to substitute the Provolone or Mozzarella with feta cheese for a tangier flavor. If you want to reduce preparation time, you can use store-bought eggplant slices to save on cooking time. To enhance the dish, add some crushed red pepper flakes to the cheese mixture for a hint of heat.
Serving Suggestions
Serve the rolled stuffed eggplant alongside a fresh garden salad for a light meal, or pair it with crusty bread to soak up any remaining sauce. A drizzle of balsamic glaze on top can elevate the flavors. This dish pairs beautifully with Stuffed Zucchini With Fresh Tomato for a delightful vegetarian dinner.
Storage & Reheating
Leftover rolled stuffed eggplant can be stored in an airtight container in the refrigerator for up to three days. To reheat, place them in a preheated oven at 350°F for about 15-20 minutes, or until heated through. You can also microwave them for quicker reheating, but the oven will keep them crispier.
Nutrition & Diet Analysis (per serving)
Each serving of Rolled Stuffed Eggplant contains roughly 337 calories, with 24g protein, 35g carbohydrates, and 14g fat. It is an excellent source of iron (132% of the Daily Value), calcium (82% of the Daily Value), and protein (48% of the Daily Value), and a good source of vitamin C and vitamin A. At about 337 calories per serving, it is a lighter, protein-rich choice.
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 stuffed eggplant rolls in advance and store them in the baking dish, covered, in the refrigerator. Just remember to bake them straight from the fridge; you may need to add a few extra minutes to the cooking time.
What can I serve with rolled stuffed eggplant?
This dish goes well with a variety of sides. Consider serving it with a light green salad, garlic bread, or even a side of roasted vegetables. For a heartier meal, pair it with a side of pasta tossed in olive oil and fresh herbs.
Is there a vegan version of this recipe?
Absolutely! You can substitute the cheese with a plant-based cheese alternative or make a cashew cheese spread. Use a flax egg or a commercial egg replacer in place of the egg for binding, and ensure your olive oil is vegan-friendly.
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).