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Stuffed Eggplant Parmesan Rolls

Stuffed Eggplant Parmesan Rolls

  • Prep

    30 m
  • Cook

    55 m
  • Ready In

    1 h 25 m
Nikki_W

Nikki_W

Had this for the first time at a take-out pizza and pasta place in southern California. We all loved it so much that we came up with our own version that is just as good as the take-out one. This has become an all-time favorite in our house. Serve with your favorite tomato sauce, cream sauce, or other topping sauce. We serve this over spaghetti noodles, then top with favorite sauce sprinkled with cheese. Or just eat as they are straight from the oven.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 376 kcal
  • 19%
  • Fat:
  • 16.9 g
  • 26%
  • Carbs:
  • 39g
  • 13%
  • Protein:
  • 17.2 g
  • 34%
  • Cholesterol:
  • 107 mg
  • 36%
  • Sodium:
  • 1038 mg
  • 42%

Based on a 2,000 calorie diet

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Directions

  1. Preheat oven to 400 degrees F (200 degrees C). Grease a 9x13-inch baking dish with butter.
  2. Slice eggplant into 1/4-inch thick slices lengthwise; discard the end slices with skin. Lay the eggplant slices on paper towels and sprinkle both sides generously with sea salt. Let slices drain for 30 minutes; rinse and pat dry with paper towels.
  3. Place flour, eggs, and bread crumbs in separate shallow bowls. Dip each eggplant slice in flour and shake off excess; dip into egg and then into bread crumbs.
  4. Heat vegetable oil in a large skillet over medium heat and fry the slices until golden brown, about 5 minutes per side. Drain on paper towels, place on baking sheets, and refrigerate eggplant for 10 minutes.
  5. Mix ricotta cheese, Romano cheese, and garlic in a bowl; season to taste with salt and black pepper. Place a cooled eggplant slice onto a work surface and mound 1/3 to 1/2 cup of cheese mixture in the center; roll up slice and place seam side down into the prepared baking sheet. Repeat with remaining slices and cheese filling.
  6. Bake rolls in the preheated oven until filling is hot, about 25 minutes.
  7. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

Chrissy
45

Chrissy

8/22/2012

It is not typical that I try new recipe that hasn't been reviewed before. I am so glad I gave this a try. The best part about this dish is the fact that sauce is optional. It was a slight bit confusing that pasta sauce is in the ingredients list when it is baked without, but I cannot rate this any less than giving it the 5 star rating it deserves, and totally understood. I recommend adding the warmed sauce after it comes out of the oven on your individual serving plates, rather than putting all the sauce on and baking it, which may be assumed. Left overs will stay more fresh if sauce is added right before putting it in the microwave. So delicious!

kimkxo
20

kimkxo

12/18/2012

This was SOOO good! A delicious twist on eggplant Parmesan. I followed the directions exactly, but used totally different ingredients for the cheese mixture because I wanted to use food I already had. I used about 3 ounces of grated Parmesan, 2 cloves minced garlic, 4 ounces of fresh feta crumbles and a tablespoon of cream cheese softened, to make sure the cheese mixture stuck together well. I also added a little thinly sliced green onion, salt, pepper, a sprinkle of garlic powder, & a sprinkle of cayenne. It was the best recipe I've made in a while & hubs loved it too!

MCGBishop
20

MCGBishop

11/16/2012

A great recipe! I bought an eggplant not really knowing what I was going to make with it, and I'm so glad I found this recipe. I wasn't sure how the rolling and everything would work, but the recipe was spot on! We added some other ingredients to the ricotta filling (bacon and spinach) mostly because we had ingredients we needed to use, but it would have been just as good without! Wonderful!

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