Description

Eggplant Rolls Stuffed with Cheese is a savory, gluten-free dish featuring tender roasted or grilled eggplant slices rolled up with a creamy and cheesy filling. This versatile recipe is perfect for a light dinner, appetizer, or side dish and can easily be customized to fit various dietary preferences. Healthy, flavorful, and elegant, it’s an ideal choice for any occasion.

Ingredients

2 medium eggplants

1 cup ricotta cheese

1/2 cup shredded mozzarella cheese

1/4 cup grated Parmesan cheese

1 egg

2 tbsp fresh basil (or 1 tbsp dried)

1/2 tsp garlic powder

1/2 tsp dried oregano

Olive oil

Salt and pepper to taste

1/2 cup marinara sauce

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Instructions

Prepare the Eggplant:
Slice the eggplants into 1/4-inch rounds and sprinkle with salt. Let them sit for 10-15 minutes to draw out excess moisture. Pat them dry with paper towels.
Roast or Grill the Eggplant:
- Grill: Brush with olive oil and grill for 3-4 minutes per side.
- Roast: Brush with olive oil and roast at 375°F (190°C) for 15-20 minutes.
Make the Cheese Filling:
In a bowl, mix ricotta, mozzarella, Parmesan, egg, basil, garlic powder, oregano, salt, and pepper.
Assemble the Rolls:
Spread a spoonful of the cheese mixture on one end of each eggplant slice, then roll it up. Place the rolls in a baking dish.
Bake:
Pour marinara sauce over the rolls and bake at 375°F (190°C) for 20-25 minutes.

Notes

Add Veggies: Incorporate sautéed spinach, mushrooms, or peppers into the cheese filling for added flavor and texture.

Vegan Version: Use plant-based cheese alternatives to make this recipe vegan-friendly.

Spicy Kick: Add red pepper flakes or chili powder to the cheese filling for some heat.

Prep Time: 15 minutes
Cook Time: 45 minutes
Category: Main Course, Appetizer
Method: Baking, Grilling, Roasting
Cuisine: Mediterranean, Vegetarian