Cheesy Eggplant Rollups
An easier variation of eggplant parmesan, this dish features rolled eggplants filled with cheese and baked in tomato sauce, perfect for a summer meal.
Recipe Details
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Servings: 4
Full Ingredient List
- 2 medium eggplants (about 1 pound each)
- Olive oil for brushing
- 1 28-ounce can whole or crushed tomatoes
- 3 cloves garlic, minced
- 1 cup ricotta cheese
- 4 ounces mozzarella cheese, grated
- 1/2 cup parmesan cheese, divided
- Finely grated zest and juice from half a lemon
- Fresh basil leaves, for serving
- Kosher salt
- Freshly ground pepper
- Red pepper flakes, to taste
- 1/2 teaspoon dried oregano
Roasted or Grilled Eggplant
Tools and Equipment
- Oven or grill
- Baking sheets
- Parchment paper
Ingredients
| Quantity |
Name |
Preparation Notes |
Substitutions |
| 2 medium, about 1 pound each |
Eggplants |
Cut into 1/4-inch thick slices, tops removed |
|
| as needed for brushing |
Olive oil |
|
|
Instructions
-
Step 1:
Preheat the oven to 425°F and line two baking sheets with parchment paper. (Tips: If grilling, prepare the grill to medium-high heat.)
-
Step 2:
Cut the tops off eggplants and slice into generous 1/4-inch-thick planks.
-
Step 3:
Arrange eggplant slices on the baking sheets. Brush lightly with olive oil and season with salt and pepper. Turn slices and repeat on the other side.
-
Step 4:
For oven roasting, bake for 10-12 minutes on one side, then flip and roast for another 8-10 minutes until browned. For grilling, grill about 8 minutes on the first side and 5 minutes on the second.
-
Step 5:
Remove from heat and let cool. (Tips: If not using the oven for roasting, preheat it to 425°F for baking later.)
Tomato Sauce
Tools and Equipment
Ingredients
| Quantity |
Name |
Preparation Notes |
Substitutions |
| 1 28-ounce can |
Canned whole or crushed tomatoes |
Drained |
|
| 3 cloves, minced |
Garlic |
|
|
| 2 tablespoons |
Olive oil |
|
|
| 1 teaspoon or to taste |
Kosher salt |
|
|
| to taste |
Red pepper flakes |
|
|
| 1/2 teaspoon |
Dried oregano |
|
|
Instructions
-
Step 1:
Heat 2 tablespoons of olive oil in a medium pot over medium heat. Add minced garlic, salt, red pepper flakes, and oregano. Cook for about 1 minute. (Tips: Be careful not to burn the garlic.)
-
Step 2:
Add the drained tomatoes to the pot and stir. Cook at a simmer for 10 minutes, stirring occasionally. (Tips: Use a spoon to break up the tomatoes if needed.)
-
Step 3:
Taste the sauce and adjust seasoning as needed. If desired, blend to a smoother consistency. (Tips: Reserve 1 cup of sauce for serving.)
Cheese Filling and Assembly
Tools and Equipment
- Mixing bowl
- Baking dish
- Brush
Ingredients
| Quantity |
Name |
Preparation Notes |
Substitutions |
| 1 cup |
Ricotta cheese |
|
|
| 4 ounces, coarsely grated |
Mozzarella cheese |
|
|
| 1/4 cup |
Parmesan cheese |
Use remaining for serving |
|
| Zest and juice from 1/2 lemon |
Lemon zest and juice |
|
|
| 1/2 teaspoon or to taste |
Kosher salt |
|
|
| to taste |
Black pepper |
Freshly ground |
|
| to taste |
Fresh basil |
For serving |
|
Instructions
-
Step 1:
In a bowl, combine ricotta, mozzarella, 1/4 cup parmesan, lemon zest, salt, and pepper. (Tips: Mix until well combined.)
-
Step 2:
Place about 1 tablespoon of filling at the end of each eggplant slice and roll up into a cigar shape. (Tips: Use less filling on smaller slices.)
-
Step 3:
Coat the bottom of a baking dish with sauce. Place the rolled eggplant in the dish, seam side down. (Tips: It's fine if some filling escapes.)
-
Step 4:
Brush tops of rolls with olive oil and bake at 425°F for about 30 minutes, until bubbly and browned.
-
Step 5:
After baking, squeeze lemon juice over the top and scatter with basil leaves before serving. (Tips: Serve with reserved sauce and additional parmesan.)
Additional Information
Notes: A versatile dish that can be prepared with homemade or store-bought tomato sauce. Adjust the seasoning based on your preference.
