Published:
Mar 10th 2023
by 
Last updated: Dec 21st 2024
Get ready to elevate your dinner game with our Eggplant Roll Ups recipe. These cheesy, baked delights combine tender slices of eggplant with a creamy ricotta filling, all smothered in a tangy homemade tomato-basil sauce. Perfect for vegetarians, gluten-free diets, or anyone looking for a healthier comfort food option, this dish is a showstopper for family meals or special occasions.
Pro Tip - Versatile Dish: Perfect as a main course or a hearty side dish.
- Healthy and Nutritious: Packed with protein, fiber, and vitamins.
- Diet-Friendly: Naturally gluten-free and vegetarian.
- Easy to Prepare: Simple ingredients and straightforward instructions.
- Salt the Eggplant: Always sprinkle salt on the eggplant slices to remove excess moisture and reduce bitterness.
- Use Quality Tomatoes: Opt for high-quality crushed tomatoes for a rich and flavorful sauce.
- Prep Ahead: Make the filling and sauce ahead of time to save on prep time.
- Pair with a fresh green salad for a light meal.
- Serve with a side of garlic bread or roasted vegetables for a heartier spread.
- Complement with a glass of light red wine or sparkling water with lemon.
- Swap ricotta with cottage cheese for a lighter filling.
- Add spinach or mushrooms to the filling for extra nutrients.
- Use zucchini slices instead of eggplant for a variation.
- Make it vegan by replacing the cheeses with plant-based alternatives.
- Short-Term Storage: Store in an airtight container in the refrigerator for up to 3 days.
- Freezing: Freeze individual portions for up to 2 months. Reheat directly from frozen in the oven.
- Eggplants: The star of the dish, providing a tender base for the roll-ups.
- Ricotta Cheese: Adds creaminess to the filling.
- Mozzarella and Parmesan Cheese: Bring melty and savory flavors.
- Fresh Basil and Parsley: Enhance the aroma and add a fresh touch.
- Shallots and Garlic: Infuse the sauce with robust flavors.
- Crushed Tomatoes: The base of the tangy tomato-basil sauce.
Should I peel eggplant before frying?
It's not necessary to peel the eggplant before cooking; in fact, it will give you more nutrients and help keep the eggplant from falling apart when cooking.
How many calories is eggplant rollatini?
There are 650 calories per serving in this eggplant recipe.
Is eggplant good for weight loss?
Eggplant is a low-carb and low-fat vegetable high in dietary fiber, making it an excellent choice to add to any diet. However, just like anything, it's still best to have a balanced diet with various healthy ingredients.
Is eggplant rollatini OK for diabetics?
This recipe is low in carbohydrates and contains no added sugars, making it great for people with diabetes.
Can I make this recipe ahead of time?
Yes, you can assemble the roll-ups and refrigerate them up to a day in advance. Bake just before serving.
How can I make Eggplant Roll Ups vegan?
Replace the ricotta, mozzarella, and Parmesan with vegan cheese alternatives and skip the egg.
What’s the best way to slice the eggplant?
Use a sharp knife or mandoline slicer for even 1/4-inch slices to ensure consistent cooking.
How to Make Eggplant Roll Ups
Start by slicing the eggplants and salting them to draw out excess moisture. While the eggplant slices rest, prepare the cheesy ricotta filling and the rich tomato-basil sauce. Bake the softened eggplant slices, then roll them around the ricotta mixture. Arrange the rolls in a baking dish, top with sauce, and bake until bubbly and golden. Let cool slightly before garnishing with fresh parsley and serving.
Time & Serves
Ingredients
2 medium Eggplants, ends trimmed, sliced into 1/4 inch slices
2 teaspoons Sea Salt, divided
2 cups Ricotta Cheese
1 cup Mozzarella Cheese, shredded
½ cup Parmesan Cheese, shredded
1 Large Egg, lightly beaten
Zest of 1 Lemon
1/4 cup Basil, chopped
12 leaves Italian Parsley, optional for garnish
1 tablespoon Olive Oil
1 medium Shallot, minced
2 cloves Garlic, minced
1/2 teaspoon Red Pepper Flakes
2 (16oz) tins Crushed tomatoes. Quality is important in this sauce.
3 tablespoons Fresh Basil, leaves torn
2 tablespoons Italian Parsley, chopped
Instructions
Line a baking sheet with parchment paper before arranging the slices of eggplant onto the sheet.
Sprinkle the eggplant with half the sea salt, letting it sit for 20 minutes.
Preheat the oven to 350 degrees Fahrenheit before patting the eggplant dry using a paper towel. Add the eggplant to the oven, cooking for 20-25 minutes until the eggplant has softened.
Make the filling while the eggplant is cooking; by combining the ricotta, mozzarella, Parmesan, egg, lemon zest, chopped basil and the remaining sea salt in a mixing bowl, setting it aside.
Remove the eggplant from the oven, letting it cool for 10 minutes. Meanwhile, start making the tomato sauce.
Heat a large skillet to medium-low heat on the stovetop, adding the olive oil to the skillet to heat up for a few minutes.
Stir in the shallots and sweat for 1 minute until the shallots are translucent.
Add the garlic and sauté for 30 seconds, stirring with a wooden spoon or spatula to prevent the garlic from burning.
Add the red pepper flakes to the skillet, cooking for 30 seconds to infuse all the flavors into the oil.
Stir the tins of crushed tomatoes into the skillet and simmer for 20 minutes, stirring every 5 minutes to avoid scorching the skillet's bottom.
Remove from the heat, and stir in 3/4s of the basil & parsley, reserving some for garnishing the finished dish.
Place a few tablespoons of filling into the center of each slice of eggplant, rolling the eggplant around the filling and placing them seam side down on the baking sheet.
Fill the bottom of a baking dish with 3/4s of the tomato sauce, arrange the filled eggplant into the baking dish. Top the eggplant with the remaining tomato sauce.
Bake in the oven for 20 minutes, and let the eggplant cool for 5 minutes before garnishing with parsley before serving.
If you love eggplant, try out our recipe for fantastic Asian-inspired eggplant noodles for a quick midweek meal or side dish.
Subscribe to our newsletter for the latest recipes, holiday specials, and mouthwatering secrets!
Subscribe
Add new comment