If you are looking for a dish that is both elegant and comforting, the Eggplant Rolls Stuffed with Cheese Recipe is sure to become one of your new favorites. These tender eggplant slices wrapped around creamy, flavorful cheese create a perfect harmony of textures and tastes that will delight every bite. Whether serving for a special dinner or a cozy weeknight meal, this recipe combines simple ingredients in a way that feels truly special and absolutely satisfying.
Ingredients You’ll Need
The magic of the Eggplant Rolls Stuffed with Cheese Recipe lies in its simple but essential ingredients. Each one plays an important role: from the silky eggplant slices to the rich blend of cheeses, and the fragrant herbs that bring a burst of flavor and color. Nothing complicated, just fresh and wholesome elements coming together beautifully.
- 2 medium eggplants: The star ingredient, sliced thin to roll easily and soak up flavors.
- 1 cup ricotta cheese: Adds a creamy, mild base that pairs perfectly with herbs and spices.
- 1/2 cup shredded mozzarella cheese: Melts wonderfully, giving a gooey texture to the filling.
- 1/4 cup grated Parmesan cheese: Provides a nutty, salty kick that enhances the overall taste.
- 1 egg: Helps bind the cheeses together for a firm yet tender filling.
- 2 tbsp fresh basil (or 1 tbsp dried): Brings a fresh, aromatic touch that brightens the dish.
- 1/2 tsp garlic powder: Infuses a subtle savory depth without overwhelming the other flavors.
- 1/2 tsp dried oregano: Adds classic Italian herb vibes that complement the marinara sauce.
- Olive oil: Essential for roasting or grilling the eggplant to golden perfection.
- Salt and pepper to taste: Simple seasonings that enhance all the natural flavors.
- 1/2 cup marinara sauce: A tangy tomato sauce that ties everything together in the oven.
How to Make Eggplant Rolls Stuffed with Cheese Recipe
Step 1: Prepare the Eggplant
Start by slicing your eggplants into 1/4-inch rounds. This thickness is just right for rolling without breaking. Sprinkle each slice generously with salt and let them rest for 10 to 15 minutes. This process draws out excess moisture and bitterness from the eggplant, making them tender and flavorful. Afterward, pat each slice dry with paper towels to remove the moisture and salt residue.
Step 2: Roast or Grill the Eggplant
Next, brush the eggplant slices lightly with olive oil to ensure a golden, slightly smoky flavor. You can choose to grill them for about 3 to 4 minutes on each side, which imparts a lovely char and smoky aroma. Alternatively, roasting in a 375°F (190°C) oven for about 15 to 20 minutes works beautifully for soft and caramelized slices. Either method prepares the eggplants perfectly for rolling.
Step 3: Make the Cheese Filling
While the eggplants cook, mix together your filling: combine ricotta, mozzarella, Parmesan, the egg, basil, garlic powder, oregano, salt, and pepper in a bowl. Stir until all these flavors marry into a creamy, herb-scented mixture that will bring depth and richness to every bite of your eggplant rolls.
Step 4: Assemble the Rolls
Now the fun begins! Take each eggplant slice and spread a generous spoonful of the cheese filling on one end. Carefully roll it up into a neat cylinder. Arrange the rolls seam-side down in a baking dish so they won’t unravel during baking. This step is where the dish starts to take shape — almost too pretty to eat.
Step 5: Bake and Serve
Pour the marinara sauce evenly over all the rolls to keep them moist and add a tangy tomato flavor. Bake everything at 375°F (190°C) for 20 to 25 minutes until the cheese inside is bubbly and the sauce is heated through. Your Eggplant Rolls Stuffed with Cheese Recipe is now ready to impress!
How to Serve Eggplant Rolls Stuffed with Cheese Recipe
Garnishes
A sprinkle of fresh basil leaves or chopped parsley on top adds a bright, herbal finish, making each serving not only taste fresh but look gorgeous. A light drizzle of extra virgin olive oil or a dash of grated Parmesan can also elevate the presentation and flavor.
Side Dishes
Eggplant rolls pair wonderfully with a crisp green salad or a bed of simple garlic sautéed spinach for a lighter meal. For something heartier, serve alongside creamy polenta or crusty bread to soak up all those delicious marinara juices.
Creative Ways to Present
For a festive touch, arrange the rolls in a circle or spiral on a large serving platter and garnish with olives or cherry tomatoes for color contrast. Alternatively, serve the rolls on individual plates with a dollop of pesto or a drizzle of balsamic glaze for an unexpected burst of flavor.
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftovers, simply cover the eggplant rolls tightly with plastic wrap or place them in an airtight container. They will keep well in the refrigerator for up to three days, making an easy and satisfying lunch or dinner option the next day.
Freezing
You can freeze the rolls either before or after baking. To freeze before baking, assemble and place them in a freezer-safe container, then thaw overnight in the fridge before baking. After baking, allow to cool completely, then freeze in airtight containers or freezer bags for up to two months.
Reheating
To reheat, place frozen or refrigerated rolls in an oven-safe dish and warm at 350°F (175°C) for 15 to 20 minutes until heated through. You can also microwave individual portions on medium power for about 2 to 3 minutes, but baking is best for preserving their texture and flavor.
FAQs
Can I use other types of cheese for the filling?
Absolutely! While ricotta, mozzarella, and Parmesan are the classic trio for this recipe, you can experiment with goat cheese, feta, or even cream cheese to tailor the flavor to your liking.
Is it necessary to salt the eggplant before cooking?
Salting the eggplant helps to draw out bitterness and excess water, which improves texture and flavor. Although some larger or younger eggplants might not require it, it is generally recommended for the best results.
Can I prepare these rolls without an oven?
If you don’t have an oven handy, you can cook the rolled eggplants covered in a skillet on low heat with marinara sauce until heated through and the cheese melts. It may require a bit more attention to prevent sticking or burning.
Are these eggplant rolls suitable for freezing after baking?
Yes! Freezing after baking is a convenient way to enjoy leftovers later. Just be sure to cool them fully and store properly to maintain texture and flavor.
How can I make this recipe vegan or dairy-free?
To make a vegan version, substitute the cheeses with plant-based alternatives like cashew ricotta and vegan mozzarella. Also, replace the egg with a flax egg or another binder of your choice.
Final Thoughts
The Eggplant Rolls Stuffed with Cheese Recipe is truly a comforting and elegant dish that brings simple ingredients together in a way that feels special and satisfying. I can guarantee once you try it, you’ll want to make it again and again for your friends, family, or even just as a rewarding meal for yourself. So why wait? Roll up some eggplants and let this delicious recipe become a new favorite in your kitchen.
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Eggplant Rolls Stuffed with Cheese Recipe
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 4 servings
- Category: Appetizer
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Description
These Eggplant Rolls Stuffed with Cheese are a delicious and elegant vegetarian appetizer or main dish. Thinly sliced eggplant is grilled or roasted, then filled with a creamy mixture of ricotta, mozzarella, Parmesan, and herbs. Baked in marinara sauce until bubbly and golden, these rolls combine tender eggplant with rich, cheesy goodness for a comforting and flavorful meal perfect for any occasion.
Ingredients
Eggplant
- 2 medium eggplants
- Olive oil (for brushing)
- Salt and pepper to taste
Cheese Filling
- 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 basil)
- 1/2 tsp garlic powder
- 1/2 tsp dried oregano
- Salt and pepper to taste
Sauce
- 1/2 cup marinara sauce
Instructions
- Prepare the Eggplant: Slice the eggplants into 1/4-inch rounds and sprinkle them generously with salt. Let them sit for 10-15 minutes to draw out excess moisture, which helps reduce bitterness. Afterward, pat the slices dry thoroughly using paper towels.
- Roast or Grill the Eggplant: Choose your preferred cooking method: For grilling, brush each eggplant slice with olive oil and grill over medium heat for 3-4 minutes on each side until tender and slightly charred. Alternatively, roast the slices by brushing them with olive oil and placing them on a baking sheet; roast in a preheated oven at 375°F (190°C) for 15-20 minutes until softened.
- Make the Cheese Filling: In a mixing bowl, combine the ricotta, mozzarella, Parmesan cheeses, and the egg. Add in the fresh or dried basil, garlic powder, oregano, salt, and pepper. Mix thoroughly until all ingredients are evenly incorporated and the filling is smooth and creamy.
- Assemble the Rolls: Take one eggplant slice and spread a spoonful of the cheese mixture along one end. Carefully roll the slice around the filling to form a compact roll. Place each roll seam side down in a baking dish, arranging them snugly together.
- Bake: Pour the marinara sauce evenly over the assembled eggplant rolls in the baking dish. Place the dish in the oven at 375°F (190°C) and bake for 20-25 minutes until the cheese filling is set and the sauce is bubbling hot.
Notes
- You can substitute basil with fresh parsley or Italian seasoning if desired.
- For a vegan version, replace cheeses with plant-based alternatives and omit the egg or use an egg substitute.
- Grilling eggplant adds a smoky flavor, while roasting brings out sweetness; choose based on your preference.
- Serve with a side of crusty bread or a fresh green salad for a complete meal.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated gently in the oven.
