Roasted Eggplant (Aubergine) Rolls

"A healthy version to something usually called "eggplant rolatini" in italian restaurants. Very filling! And the robust flavors of this dish will will have your family asking for this on a regular basis. And it was found in Prevention Magazine, so you KNOW it's good for you!!"
 
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photo by *Parsley* photo by *Parsley*
photo by *Parsley*
Ready In:
1hr 5mins
Ingredients:
11
Serves:
4
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ingredients

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directions

  • Preheat the oven to 350 degrees.
  • Brush 1 tablespoon of the oil on the sliced eggplant, and roast it until tender, about 15 minutes.
  • Saute the onion in the remaining 1 tablespoon of the oil until tender, about 3-4 minutes.
  • Add the tomatoes (with the juice), and simmer for 15 minutes.
  • In a separate bowl, mix the ricotta, spinach, mozzarella, basil, oregano, and garlic.
  • Add salt and peper to taste.
  • Lightly coat a baking dish with cooking spray.
  • Spoon the cheese mixture on each slice of the eggplant, and roll up like a jelly roll.
  • Place the eggplant in the dish.
  • Continue until all the eggplant is used.
  • Top with the tomato sauce, and bake for 30 minutes.

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Reviews

  1. This is a good recipe that I made a few adjustments to for my own taste. First, I left out the spinach for my family and I added a little salt with the other seasonings. The directions don't say what to do with the onions and diced tomatoes so I added them to the cup of tomato sauce to top the eggplant. I added a little brown sugar to sweeten and remove the acid of the tomatoes. I also salted and drained the eggplant for 30 minutes before putting it in the oven - just what I've always personally done with eggplant. My family are cheese lovers so I also added mozzarella on top of the sauce before baking. Just adjustments to suit our tastes.
     
  2. Awesome eggplant dish! Fun to make and fun to let kids help to make. I used fresh basil and fresh garlic in place of dried/powder. I also had fresh tomatoes that I used in place of canned. I sprinkled shaved parmesan cheese over the top of the sauced-topped eggplant rolls before baking. This was fabulous. Thanx for sharing the recipe!
     
  3. Really nice dish. I discovered halfway through the cooking process that we had no more mozzarella so I left it out, but it was still fabulous. Thanks for posting!
     
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RECIPE SUBMITTED BY

Hello. I, like many of us, once aspired to be a chef..but later realized I wanted to keep it as my passion, instead of making it "work". Currently I live in Houston with my homecookin guinea pig, Walker. I work in recruiting by day, and enjoy many hobbies outside of work such as gardening, cooking, volunteer work, golf and enjoying the houston nightlife. My advice as a cook is don't be scared to go outside of the "norm" every once in a while, you just might find something you've been missing! I always try to shop by a list, but I also always leave room for one new ingredient. Stuff you see all the time and wonder what it's for or what it tastes like, particularly different fruits and veggies and sauces and marinades. Usually if you buy it, you can "google up" a recipe later on. I'm a frugal shopper and love finding "more bang for your buck" kind of recipes; but we also try to eat meats and produce that is free of hormones and chemicals. I freeze a lot so that we dont waste food, since there's only two of us, and I also will recycle last nights food into tonights.
 
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