Stuffed Eggplant Rolls
Delicious stuffed eggplant rolls featuring melted mozzarella and ricotta cheeses, coated in crispy egg and fried to golden perfection, ideal for a flavorful vegetarian main course.
Ingredients
Instructions
- Wash the eggplants, remove stems, peel, and slice.
- Dredge the eggplant slices in flour, dip in beaten eggs, and fry until golden brown.
- Pat the fried eggplant dry.
- Mix ricotta cheese with 1 tablespoon finely chopped parsley.
- Layer slices of mozzarella cheese on eggplant slices, add a spoonful of ricotta mixture, then roll up.
- Pour marinara sauce into a baking dish and place the eggplant rolls on top.
- Bake in a preheated oven at 375°F (190°C) for about 20 minutes until heated through and cheese is melted.
Tips & Substitutions
For a lighter version, consider roasting the eggplant instead of frying. You can substitute the mozzarella with a dairy-free alternative for a vegan option or use feta cheese for a tangy flavor. Make sure to salt the eggplant slices before frying to draw out moisture and enhance flavor. If you're short on time, pre-made marinara sauce is a great shortcut.
Serving Suggestions
Serve these stuffed eggplant rolls with a side salad, like Watercress And Mushrooms In Mustard Dressing, for a fresh and vibrant contrast. They pair beautifully with crusty bread or a light pasta dish, such as Vermicelli With Lemony Green Vegetables. A sprinkle of additional parsley on top can add a nice touch of color and flavor.
Storage & Reheating
Store leftover stuffed eggplant rolls in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a preheated oven at 350°F (175°C) for about 15 minutes until warmed through. Alternatively, you can microwave them for a few minutes, but the oven will keep the texture better.
Nutrition & Diet Analysis (per serving)
Each serving of Stuffed Eggplant Rolls contains roughly 414 calories, with 24g protein, 17g carbohydrates, and 28g fat. It is an excellent source of calcium (51% of the Daily Value), protein (48% of the Daily Value), and vitamin A (31% of the Daily Value). Note that it is relatively high in sodium, at 582mg per serving (25% 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 these eggplant rolls ahead of time?
Yes, you can prepare the eggplant rolls in advance. Assemble them and place them in the baking dish with sauce, then cover and refrigerate for up to 24 hours. When ready to serve, bake directly from the fridge, adding a few extra minutes to the cooking time.
What can I use instead of ricotta cheese?
If you're looking for a substitute for ricotta, you can use cottage cheese blended until smooth or even cream cheese for a richer texture. Vegan options include cashew cheese or tofu blended with nutritional yeast and a bit of lemon juice for flavor.
How do I know when the eggplant rolls are done baking?
The eggplant rolls are done when they are heated through and the cheese on top is melted and bubbly, typically around 20 minutes at 375°F (190°C). You can also insert a knife into the center to check that it's warm throughout.
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).