I perfected these cheesy eggplant rolls stuffed with a blend of cheeses and herbs and baked in savory tomato sauce, and they’re one of my favorite Eggplant Dinner Recipes that always leave readers asking how I made them.

Jump to Recipe

I never thought eggplant could steal the show but these Deliciously Cheesy Eggplant Rolls For Everyone do. I stuff thin slices with creamy ricotta then bake them until the edges caramelize and the filling is just set, it’s simple and a little showy at the same time.

They appear on my Eggplant Dinner Recipes and somehow sneak onto lists labeled Easy Healthy Eggplant Recipes, probably because people keep asking for seconds. Folks always want to know what the secret is, I usually smile and say it’s tiny tweaks and patience but mostly luck.

Ingredients

Print Recipe (No Advertisments)

Deliciously Cheesy Eggplant Rolls For Everyone

Eggplant, meaty and low cal, good fiber source, soaks flavors well.
Tomato sauce, bright and tangy, adds vitamin C and natural sweetness.
Ricotta cheese, creamy and mild, brings protein, calcium, keeps rolls moist.
Mozzarella, melty and stretchy, gives cheesy pull and extra protein.
Parmesan, sharp and nutty, packs big umami flavor in small amounts.
Garlic, pungent and savory, boosts taste and may help heart health.
Basil, fresh and peppery sweet, adds aroma and a bright herbal lift.
Olive oil, smooth monounsaturated fat, helps sear eggplant and carry flavor.

Ingredient Quantities

2 medium eggplants (about 1.5 lb total)

2 cups marinara or tomato sauce

1 1/2 cups ricotta cheese

1 1/2 cups shredded mozzarella cheese

1/2 cup grated Parmesan cheese

1 large egg

2 cloves garlic, minced

1/4 cup fresh basil, chopped

2 tablespoons fresh parsley, chopped

1 teaspoon dried oregano

2 tablespoons olive oil

1/3 cup fine breadcrumbs (optional)

1/4 teaspoon red pepper flakes optional

Salt and black pepper to taste

How to Make this

Print Recipe (No Advertisments)

1. Preheat oven to 375 F (190 C). Slice the eggplants lengthwise into 1/4 inch thick slices, lay them on a baking sheet, sprinkle both sides lightly with salt and let sit 20 minutes to draw out bitterness and moisture.

2. Rinse the salt off the slices and pat them very dry with paper towels. Brush both sides with 2 tablespoons olive oil and place on a lightly oiled sheet or parchment.

3. Roast the slices 8 to 12 minutes until pliable and just starting to brown, flipping once. You want them soft enough to roll but not mushy.

4. While they roast make the filling: in a bowl combine 1 1/2 cups ricotta, 1 cup shredded mozzarella, 1/4 cup grated Parmesan, 1 large egg, 2 cloves minced garlic, 1/4 cup chopped fresh basil, 2 tablespoons chopped parsley, 1 teaspoon dried oregano, 1/4 teaspoon red pepper flakes if using, and salt and black pepper to taste. If the mix seems too loose add up to 1/3 cup fine breadcrumbs to help bind it.

5. Spoon about 1/2 to 1 tablespoon of filling onto the wide end of each eggplant slice and roll up snugly, seam side down. Trim any uneven edges so rolls sit flat.

6. Spread about 1 cup of the marinara/tomato sauce across the bottom of a 9×13 or similar baking dish. Arrange the rolls in the dish seam-side down in a single layer.

7. Pour the remaining marinara over the rolls (about 1 cup), then sprinkle the top with the remaining 1/2 cup shredded mozzarella and the remaining 1/4 cup Parmesan. Drizzle a little olive oil if you like.

8. Cover loosely with foil and bake 18 to 22 minutes until heated through and bubbly. Remove the foil and bake another 8 to 10 minutes until cheese is golden in spots.

9. Let rest 5 to 10 minutes (this helps them set so they dont fall apart), then garnish with extra chopped basil or parsley and serve. Leftovers keep well, reheat covered in a 350 F oven until warmed through.

Equipment Needed

1. Oven (set to 375 F / 190 C)
2. Rimmed baking sheet and parchment paper or a lightly oiled sheet
3. Sharp knife and cutting board
4. Paper towels or a clean kitchen towel (for patting slices dry youll need them)
5. Pastry brush or silicone brush (to oil the eggplant)
6. Medium mixing bowl and a spoon or rubber spatula (for the ricotta filling)
7. Measuring cups and spoons
8. 9×13 inch baking dish plus aluminum foil for covering

FAQ

Q: Can I make these eggplant rolls vegan or dairy free? A: Yes, swap the ricotta for a tofu or cashew based ricotta, use vegan shredded cheese, and replace the egg with a flax egg or a little extra breadcrumbs for binding. It wont be exactly the same but still tasty.

Q: How do I keep the eggplant from getting soggy? A: Slice about 1/4 inch thick, salt for 20 to 30 minutes then rinse and pat very dry. Roast or grill until edges are browned and slightly shriveled, dont overcrowd the pan, and use high heat like 400 F for best results.

Q: Are the breadcrumbs necessary? A: No, they are optional. Breadcrumbs add structure and a little crunch, but you can skip them or use crushed nuts or gluten free crumbs if needed. If you skip them you might want a tad more ricotta so the filling holds together.

Q: Can I make these ahead or freeze them? A: Yes. You can assemble and refrigerate up to 24 hours before baking. For freezing, assemble in a baking dish, wrap tightly and freeze up to 1 month. Thaw overnight then bake until bubbly, or bake from frozen adding about 15 to 20 minutes to the baking time.

Q: What if I dont have fresh basil or parsley? A: Use dried herbs, about one third the amount of fresh, or swap with extra parsley, oregano, or even a little spinach for a different flavor. Fresh is nicer but dried works fine in a pinch.

Q: How many people does this recipe serve and can I scale it up? A: It serves roughly 4 to 6 as a main or more as a side. You can double the recipe, just use a bigger baking dish and watch the baking time may need a little extra, but the temp stays the same.

Deliciously Cheesy Eggplant Rolls For Everyone Recipe Substitutions and Variations

Eggplant
- Zucchini or yellow squash — slice lengthwise to match eggplant thickness, cooks faster so watch bake time.
- Portobello mushrooms — wipe, stem removed, slice or use caps whole; they give a meaty texture.
- Thin potato or sweet potato slices — parboil a few minutes so they bend without cracking.
Ricotta cheese
- Cottage cheese (small curd), blended smooth — drain first if watery, use about the same volume.
- Firm tofu, mashed with a splash of lemon juice and salt — great for a dairy free option.
- Mascarpone mixed with a little milk or yogurt — richer and silkier, swap 1:1.
Mozzarella
- Provolone or fontina — melts great, swap 1:1 for a slightly stronger flavor.
- Cheddar or Mexican blend — sharper, more savory, use same amount.
- Vegan mozzarella shreds — pick a meltable brand, use same volume for a dairy free dish.
Fine breadcrumbs (optional)
- Panko breadcrumbs — lighter crunch, use same volume but press gently to bind filling.
- Almond meal or ground nuts — low carb and nutty, may need extra binder like a bit more egg or flax egg.
- Crushed crackers or pretzels — good pantry swap, taste for salt before adding extra.

Pro Tips

– Salt and press the eggplant longer than you think. Let the slices sit 25 to 30 minutes, then rinse and press between paper towels or a clean kitchen towel with a plate on top to squeeze out extra moisture. If theyre too wet the rolls will go soggy and fall apart when you bake them.

– Roast so theyre pliable but not mushy, and give them space on the pan. Lay slices in a single layer, flip once, and pull them as soon as they bend without breaking. If you want more color, move the pan up a rack or hit them under the broiler for 30 to 60 seconds at the end, but watch close or theyll burn.

– Fix watery ricotta before mixing. Let it drain in a fine sieve or cheesecloth for 15 minutes, or stir in up to 1/3 cup fine breadcrumbs if the filling feels loose. Taste for salt before you stuff tho, because the cheeses and sauce add a lot of salt already.

– Assemble snug but dont overfill, and let them rest after baking. Stuff each slice with a modest spoonful so rolls sit flat seam-side down; cover while baking so they heat through, then uncover to brown the top. Let them cool 5 to 10 minutes so they set, and theyll hold together when you serve.

Deliciously Cheesy Eggplant Rolls For Everyone Recipe

Recipe by Jot Punji

0.0 from 0 votes

Servings

servings

Calories

330

kcal

Equipment: 1. Oven (set to 375 F / 190 C)
2. Rimmed baking sheet and parchment paper or a lightly oiled sheet
3. Sharp knife and cutting board
4. Paper towels or a clean kitchen towel (for patting slices dry youll need them)
5. Pastry brush or silicone brush (to oil the eggplant)
6. Medium mixing bowl and a spoon or rubber spatula (for the ricotta filling)
7. Measuring cups and spoons
8. 9×13 inch baking dish plus aluminum foil for covering

Ingredients

2 medium eggplants (about 1.5 lb total)
2 cups marinara or tomato sauce
1 1/2 cups ricotta cheese
1 1/2 cups shredded mozzarella cheese
1/2 cup grated Parmesan cheese
1 large egg
2 cloves garlic, minced
1/4 cup fresh basil, chopped
2 tablespoons fresh parsley, chopped
1 teaspoon dried oregano
2 tablespoons olive oil
1/3 cup fine breadcrumbs (optional)
1/4 teaspoon red pepper flakes optional
Salt and black pepper to taste

Directions

Preheat oven to 375 F (190 C). Slice the eggplants lengthwise into 1/4 inch thick slices, lay them on a baking sheet, sprinkle both sides lightly with salt and let sit 20 minutes to draw out bitterness and moisture.
Rinse the salt off the slices and pat them very dry with paper towels. Brush both sides with 2 tablespoons olive oil and place on a lightly oiled sheet or parchment.
Roast the slices 8 to 12 minutes until pliable and just starting to brown, flipping once. You want them soft enough to roll but not mushy.
While they roast make the filling: in a bowl combine 1 1/2 cups ricotta, 1 cup shredded mozzarella, 1/4 cup grated Parmesan, 1 large egg, 2 cloves minced garlic, 1/4 cup chopped fresh basil, 2 tablespoons chopped parsley, 1 teaspoon dried oregano, 1/4 teaspoon red pepper flakes if using, and salt and black pepper to taste. If the mix seems too loose add up to 1/3 cup fine breadcrumbs to help bind it.
Spoon about 1/2 to 1 tablespoon of filling onto the wide end of each eggplant slice and roll up snugly, seam side down. Trim any uneven edges so rolls sit flat.
Spread about 1 cup of the marinara/tomato sauce across the bottom of a 9×13 or similar baking dish. Arrange the rolls in the dish seam-side down in a single layer.
Pour the remaining marinara over the rolls (about 1 cup), then sprinkle the top with the remaining 1/2 cup shredded mozzarella and the remaining 1/4 cup Parmesan. Drizzle a little olive oil if you like.
Cover loosely with foil and bake 18 to 22 minutes until heated through and bubbly. Remove the foil and bake another 8 to 10 minutes until cheese is golden in spots.
Let rest 5 to 10 minutes (this helps them set so they dont fall apart), then garnish with extra chopped basil or parsley and serve. Leftovers keep well, reheat covered in a 350 F oven until warmed through.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.