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Roasted Eggplant Rolls


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  • 3 Large Eggplant
  • 3 Cups Ricotta Cheese
  • 2 Cups Mozzarella Cheese (Shredded)
  • 1 1/2 Cups Romano cheese (Freshly Grated)
  • 6 Tablespoons Fresh Basil (Finely Chopped)
  • Oil Of Your Choice
  • Garlic Powder


Servings 3
Preparation time 30mins
Cooking time 105mins
Adapted from


Step 1

Slice three large eggplant in rounds. Marinate eggplant in safflower or other high heat oil) and garlic for several hours, tossing it several times. Place the eggplant in a single layer on a cookie sheet and place in a 375 degree oven for 45 minutes. Allow to cool for easy handling. Mix the cheeses and basil. Place a generous tablespoon of cheese mixture on one half of the eggplant round. Roll as tightly as you can without squeezing out the cheese. Arrange the rolls, open end down, on a cookie sheet. (At this point, you can place them on a cookie sheet and freeze them. After they are frozen, transfer them to a freezer bag). Arrange the rolls, open end down, on a cookie sheet. Sprinkle with 1/2 cup of shredded mozzarella cheese. Heat at 425 until the sauce is bubbling and the cheese is melted. Garnish with some fresh basil or parsley when ready to serve.


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