Easy Cheesy Eggplant Rolls Recipe Is A Satisfying Meatless Main
Eggplant is even more irresistible filled with breadcrumbs and melty cheese
Move over meat — hello eggplant! You can find this dark purple veggie in grocery stores pretty much all year round, but they are best in September or October. And If you’re looking for a way to prepare it that goes beyond eggplant parm, then you have to try this Eggplant Rolls recipe. Eggplant has a mild nutty taste that’s enhanced when roasted. Plus, it’s versatile and can take the place of meat for a delicious vegetarian meal.
The filling is a cinch to make. Simply mix some chopped eggplant with garlic, breadcrumbs and lots of melty cheese. To keep things easy, we bake the roll-ups in jarred tomato-basil pasta sauce. But any sauce you have on hand would be just as tasty. Sprinkle more cheese on top for a result that’s ooey-gooey good. So yummy! So, get rolling and make a batch today, then let us know what you think.
Yields
Total Time
Prep Time
Cook Time
Ingredients
- 1 (1½ lbs.) eggplant
- 1 Tbs. olive oil
- ¼ tsp. salt
- ¼ tsp. pepper
- 1 clove garlic, minced
- ½ cup fresh breadcrumbs
- 1 cup shredded Italian five-cheese blend, 4 oz.
- ¾ cup tomato-basil pasta sauce, from 24-oz. jar
- 1 Tbs. chopped fresh basil leaves
Instructions
PrintHeat oven to 375°F. Coat 2 rimmed baking sheets with cooking spray. Cut 8 (⅓” thick) rounds from widest part of eggplant. Peel and chop remaining eggplant (about 4 cups). In medium bowl, toss chopped eggplant with olive oil. Spread out in single layer on one baking sheet. Coat both sides of eggplant slices with cooking spray; place on remaining baking sheet. Sprinkle with salt and pepper. Roast sliced eggplant until softened, about 7 min., and chopped eggplant 10–12 min., adding garlic to chopped eggplant during last 2 min. of cooking time.
In large bowl, combine chopped eggplant mixture and breadcrumbs. Divide mixture evenly among eggplant slices; sprinkle with half of cheese. Roll up eggplant slices to encase filling, securing with toothpicks if needed. Spread ½ cup sauce in bottom of 2-qt. baking dish. Top with eggplant rolls.
Sprinkle with remaining cheese and ¼ cup sauce. Bake until heated through and cheese is melted, 5–10 min. Garnish with fresh basil.
Nutrition
- Calories: 208 kcal
- Fat: 12 gram
- Saturated Fat: 5 gram
- Protein: 10 gram
- Carbohydrate: 17 gram
- Fiber: 6 gram
- Cholesterol: 20 mg
- Sugar: 8 gram
- Sodium: 541 mg
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