Stuffed Eggplant Parmesan Rolls

Stuffed Eggplant Parmesan Rolls

Nikki_W 1

"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."


1 h 25 m servings 376 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 376 kcal
  • 19%
  • Fat:
  • 16.9 g
  • 26%
  • Carbs:
  • 39g
  • 13%
  • Protein:
  • 17.2 g
  • 34%
  • Cholesterol:
  • 98 mg
  • 33%
  • Sodium:
  • 990 mg
  • 40%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  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.
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Your rating



  1. 25 Ratings


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...

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 re...

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 alread...

The recipe does not indicate what the green in the stuffing is. Not listed in ingredients or process.

I thought the hardest part was cutting thin slices evenly down the length of the eggplant. If anyone has any tips on this, please share! However, I used the slices that were not going to make th...

Made this for dinner last night. Liked it a lot, but the odd thing is the recipe has no parmesan in it. I added mozza before adding the pasta sauce and then sprinkled parmesan on top before ba...

Very good. Made it (slightly) healthier by breading with wheat flour, egg whites, and whole wheat bread crumbs, then baking instead of frying and it came out perfect. Thanks!

I added chopped fresh basil. I think drained chopped frozen spinach would be good, too. Nice dish! Italian comfort food!

I LOVE manicotti, this is the healthier version. My husband, who is not an adventurous eater, loved it!!