There’s nothing quite as comforting, elegant, and downright irresistible as Eggplant Rolls Stuffed with Cheese. Imagine silky sheets of roasted eggplant, snuggly wrapped around a creamy trio of ricotta, mozzarella, and Parmesan, then baked in bubbling marinara until golden and melty—the kind of dish that magically disappears at any dinner table. This Italian-inspired classic is a vegetarian dream, bringing rich flavors and gorgeous colors together in every bite. Whether you’re feeding a crowd, or just treating yourself to a little kitchen magic, Eggplant Rolls Stuffed with Cheese are the ultimate way to elevate humble ingredients into something spectacular.
Ingredients You’ll Need
With just a handful of fresh, wholesome ingredients, this dish comes together beautifully. Each element plays a star role, from the rich cheese filling to the tender roasted eggplant. Don’t skimp—quality makes each bite sing with flavor, color, and texture!
- Eggplant: Choose glossy, firm-medium eggplants for best texture and flavor; these become supple after roasting, perfect for rolling.
- Olive Oil: A brush of extra-virgin olive oil both seasons and helps the eggplant roast to golden-soft perfection.
- Salt and Pepper: Even seasoning is essential for highlighting all the fresh flavors in the dish.
- Ricotta Cheese: Creamy ricotta forms the luscious base of the filling—look for whole milk ricotta for richness.
- Mozzarella Cheese: Shredded mozzarella adds stretchiness and a bit of salty tang to the cheese mixture.
- Parmesan Cheese: Grated Parm lends plenty of savory depth and an irresistible crusty topping after baking.
- Egg: A single egg works as a binder to hold the filling together when baked.
- Fresh Basil: Chopped basil brings fresh, herbal notes that brighten up the entire dish.
- Garlic: Just one clove, minced, infuses the cheese mixture with aromatic warmth.
- Marinara Sauce: Pick a quality sauce (or make your own!)—the tangy tomato balances the creamy filling and earthy eggplant.
- Extra Parmesan & Fresh Basil: For finishing, they add pops of flavor and color to every bite.
How to Make Eggplant Rolls Stuffed with Cheese
Step 1: Prep and Roast the Eggplant
Start by giving your eggplant slices a good brush with olive oil, followed by a sprinkle of salt and pepper on both sides. This simple step transforms the eggplant from spongy to meltingly tender while roasting in a hot oven. Lay them flat on a baking sheet in one even layer—you’ll want them to roast rather than steam. After about 15 to 20 minutes (remember to flip halfway!), they’ll become perfectly bendy and ready for filling.
Step 2: Mix the Cheese Filling
While the eggplant is working its magic in the oven, you’ll whip up the filling. Combine ricotta, mozzarella, Parmesan, egg, basil, and minced garlic in a large bowl. The mixture should be thick, creamy, and flecked with green. A dash of salt and pepper brings everything together, while the egg holds it all firm during baking.
Step 3: Layer the Marinara
Before you assemble your Eggplant Rolls Stuffed with Cheese, pour about half a cup of marinara sauce into the bottom of a baking dish. This creates a saucy bed that keeps your rolls moist and adds a bright tomato flavor to every mouthful.
Step 4: Fill and Roll
Once those eggplant slices are cool enough to handle (this only takes a few minutes!), lay each slice flat and scoop 1 to 2 tablespoons of cheesy goodness on one end. Roll them up gently, snug as you go, and set each one seam-side down in the saucy baking dish. They should fit in comfortably, making one happy little crowd.
Step 5: Bake to Bubbling Perfection
Spoon the rest of your marinara sauce over the top of the rolls—make sure each one gets a good coating. Into the oven they go! In just about 20 minutes, the filling will be set, the cheese melted, and the sauce bubbling around the edges. The irresistible aroma will draw everyone to the kitchen. Just before serving, shower the top with more Parmesan and a handful of fresh basil for color and extra flavor.
How to Serve Eggplant Rolls Stuffed with Cheese
Garnishes
A sprinkle of extra Parmesan and a scattering of torn fresh basil leaves are the perfect finishing touches for your Eggplant Rolls Stuffed with Cheese. The sharp pop of the cheese and that herbal brightness make every bite memorable. If you love a little zing, try a dusting of red pepper flakes or a drizzle of good olive oil right before serving.
Side Dishes
A crisp green salad with a light vinaigrette is a classic partner, helping to balance the richness of the dish. Crusty gluten-free bread or classic ciabatta are perfect for scooping up every bit of bubbly marinara. Want to keep it ultra-Italian? Try serving with roasted vegetables, garlic sautéed spinach, or even a tangle of zoodles on the side.
Creative Ways to Present
For extra flair, arrange the rolls in mini individual gratin dishes or small ramekins—everyone gets their own! These rolls also look stunning laid out on a big colorful platter, lined up with fresh herbs and lemon wedges. If you’re feeling adventurous, stack two or three rolls per plate and drizzle with even more marinara and cheese, giving a restaurant-style look at home.
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers, Eggplant Rolls Stuffed with Cheese store beautifully in the refrigerator. Transfer cooled rolls to an airtight container; they’ll stay fresh and flavorful for up to three days. Let them cool fully before sealing to prevent condensation and sogginess.
Freezing
Yes, you can freeze Eggplant Rolls Stuffed with Cheese! Arrange cooled rolls in a single layer in a freezer-safe dish. Cover tightly with foil and freeze for up to two months. For best results, freeze before baking—simply thaw overnight in the fridge and bake when you’re ready to enjoy.
Reheating
To reheat, place the rolls in a baking dish and cover with foil to lock in moisture. Warm them in a 350°F (175°C) oven until heated through, about 15 to 20 minutes. For a quick fix, a minute or two in the microwave works too, just be sure to cover to avoid splatters and keep everything tender.
FAQs
Can I make Eggplant Rolls Stuffed with Cheese ahead of time?
Absolutely! Assemble everything up to a day in advance, cover, and refrigerate. When it’s go-time, just bake as directed. This makes it a wonderful choice for entertaining or weeknight dinners.
Are Eggplant Rolls Stuffed with Cheese gluten-free?
Yes, the recipe as written is naturally gluten-free. If you serve with bread or pasta, just choose a gluten-free option to keep the entire meal safe for those avoiding gluten.
Can I swap the cheese for a dairy-free alternative?
Definitely. There are some fantastic almond- or cashew-based ricotta and vegan mozzarella products out there that work well in this dish. Make sure to use a vegan Parmesan if you want to keep it fully plant-based.
How do I prevent the eggplant from turning soggy or bitter?
Roasting the slices allows excess moisture to evaporate and brings out their natural sweetness, while salting ensures they’re seasoned. If your eggplants seem especially seedy or large, you can salt them and let sit for 30 minutes, then pat dry before roasting.
Is it possible to grill the eggplant slices instead of roasting?
You bet! Grilling adds a gorgeous smoky flavor to your Eggplant Rolls Stuffed with Cheese. Just brush with oil and cook on a medium grill until lightly charred and flexible, then proceed as usual with filling and baking.
Final Thoughts
If you’re ready for a dish that dazzles both your eyes and your taste buds, Eggplant Rolls Stuffed with Cheese delivers on all fronts. It’s the kind of recipe you’ll want to make again and again—comforting, impressive, and oh-so-delicious. Give it a try and see why it quickly becomes a favorite in every kitchen!
Print
Eggplant Rolls Stuffed with Cheese Recipe
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian, Gluten-Free
Description
Delicious and cheesy Eggplant Rolls that are stuffed with a flavorful mixture of ricotta, mozzarella, and Parmesan cheeses, baked to perfection with marinara sauce. A satisfying vegetarian and gluten-free main course with Italian flavors.
Ingredients
Eggplant:
- 2 medium eggplants (sliced lengthwise into 1/4-inch thick slices)
- 2 tablespoons olive oil
- salt and pepper to taste
Cheese Filling:
- 1 1/2 cups ricotta cheese
- 1/2 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 1 egg
- 2 tablespoons chopped fresh basil
- 1 garlic clove (minced)
Others:
- 1 1/2 cups marinara sauce
- Extra Parmesan and fresh basil for garnish
Instructions
- Preheat the oven: Preheat the oven to 400°F (200°C).
- Prepare Eggplant: Brush eggplant slices with olive oil, season with salt and pepper, roast until tender.
- Make Cheese Filling: Combine ricotta, mozzarella, Parmesan, egg, basil, and garlic.
- Assemble Rolls: Spread marinara in a baking dish, place cheese mixture on eggplant slices, roll up, place in dish.
- Bake: Spoon marinara over rolls, bake until heated through.
- Garnish and Serve: Garnish with Parmesan and basil before serving.
Notes
- You can grill the eggplant slices instead of roasting for a smokier flavor.
- Add a pinch of red pepper flakes to the cheese mixture for a little heat.
- These rolls can be made ahead and baked just before serving.
Nutrition
- Serving Size: 2–3 rolls
- Calories: 310
- Sugar: 8g
- Sodium: 560mg
- Fat: 20g
- Saturated Fat: 9g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 5g
- Protein: 16g
- Cholesterol: 65mg
