Description
Ricotta-Stuffed Eggplant Rolls are tender slices of roasted eggplant wrapped around a creamy ricotta filling, baked in a savory tomato sauce and topped with cheese. A comforting, meatless dish full of Mediterranean flavor.
Ingredients
- Eggplants, sliced lengthwise
- Olive oil
- Salt and black pepper
- Ricotta cheese
- Parmesan cheese, grated
- Mozzarella cheese, shredded
- Egg (for binding)
- Fresh basil or parsley, chopped
- Marinara or tomato sauce
- Garlic, minced
- Optional: nutmeg, red pepper flakes
Instructions
- Preheat oven to 200°C (400°F).
- Slice eggplants lengthwise, brush with olive oil, and season. Roast for 20–25 minutes until tender and pliable.
- In a bowl, mix ricotta, Parmesan, egg, chopped herbs, garlic, salt, and pepper. Add nutmeg if using.
- Spread a layer of tomato sauce in a baking dish.
- Place 1–2 tablespoons of filling on each eggplant slice, roll up, and arrange seam-side down in the dish.
- Cover with more sauce and sprinkle with mozzarella.
- Bake uncovered for 25–30 minutes until bubbly and golden.
- Let cool slightly before serving.
Notes
- Add spinach or kale to the ricotta filling.
- Use a vegan ricotta alternative for a dairy-free version.
- Replace marinara with pesto or béchamel sauce.
- Add crushed walnuts for texture and richness.
- Storage: Refrigerate in an airtight container for up to 4 days.
- Reheat: Warm in the oven at 180°C (350°F) until heated through.
- Freeze: Cool completely, then freeze in a covered dish for up to 2 months. Thaw before baking.
Nutrition
- Serving Size: 1 roll
- Calories: 220
- Sugar: 6g
- Sodium: 550mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 5g
- Protein: 14g
- Cholesterol: 55mg