For a richer flavor, use a high-quality olive oil for frying. Feel free to add other herbs to the cheese mixture, such as parsley or basil. Serve with your favorite tomato sauce or pesto for an extra layer of flavor. These rolls can be assembled ahead of time and baked just before serving.
Stuffed Eggplant Parmesan Rolls
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PREP TIME30 mins
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COOK TIME55 mins
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TOTAL TIME1 hrs 25 mins
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SERVING8 People
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VIEWS259
Experience the comforting flavors of Italy with these delightful eggplant parmesan rolls! Thinly sliced eggplant is lightly fried, then filled with a creamy ricotta and romano cheese mixture, creating a melt-in-your-mouth sensation. Perfect as a main course or a hearty side dish, these rolls are sure to become a family favorite.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate30 g
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Cholesterol95 mg
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Fiber4 g
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Protein16 g
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Saturated Fat6 g
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Sodium747 mg
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Sugar3 g
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Fat15 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View Preheat oven to 400 degrees F (200 degrees C). Grease a 9x13-inch baking dish with butter. (5 minutes)
02 Step
Recipe View 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. (40 minutes)
03 Step
Recipe View 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. (15 minutes)
04 Step
Recipe View 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. (40 minutes)
05 Step
Recipe View 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. (30 minutes)
06 Step
Recipe View Bake rolls in the preheated oven until filling is hot, about 25 minutes. (25 minutes)
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Hailee Mclaughlin
Jun 12, 2025I've made these rolls twice already. The family loves them! They're surprisingly easy to put together for such an impressive dish.
Lillian Gleichner
Mar 6, 2025I added a pinch of red pepper flakes to the ricotta mixture for a little extra kick. It was delicious!
Kailee Kuhn
Feb 14, 2025Next time, I think I'll try using panko bread crumbs for a crispier coating.
Ward Barrows
Jan 10, 2025These rolls are great served with a simple marinara sauce and a sprinkle of fresh basil.
Charlotte Crona
Nov 13, 2024Don't skip the chilling step after frying the eggplant. It helps them hold their shape when you roll them.
Jan Kuhncole
Aug 26, 2024This recipe is a game-changer! The eggplant was so tender and the ricotta filling was perfectly seasoned.
Nelle Hermiston
May 11, 2024I used a mandoline to get even eggplant slices. It saved a lot of time and effort.
Shania Watsica
Oct 22, 2023The draining of the eggplant with salt is key! It really helps to remove the excess moisture and prevents the rolls from being soggy.