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Melty Eggplant Rolls ðŸ†ðŸ†ðŸ†
Looking for a special dish to make this weekend? Our Melty Eggplant Rolls are a tiny bit more involved than our typical recipes but it’s really GOOD and SO WORTH it! Once you make this – you’ll be asked to make it over and over! Comfort food at its best!
Hot, melty, and ultra-cozy! I make these every single fall without fail. Darn good way to use that garden eggplant.
Be sure to use YOUR favorite marinara sauce or good quality crushed tomatoes, because that’s where this dish gets a lot of its flavor!
When shopping for store-bought sauce:
I like to make sure the marinara has no added sugar (tomatoes naturally contain sugar, but there shouldn’t be sugar on the ingredients list.)
A good marinara sauce should contain only a few simple ingredients such as tomatoes, garlic, and herbs.
âž¡ï¸ Try this with Rachel’s Homemade Marinara Sauce.
4 servings
Ingredients:
- 2 medium eggplants
- avocado oil or olive oil cooking spray
- 8 oz ricotta cheese or thick cottage cheese
- 1 cup shredded mozzarella cheese, divided
- 1 Tbsp Italian seasoning
- 1 tsp garlic powder
- 1 tsp onion powder
- sea salt and ground pepper, to taste
- 15 ozs marinara sauce
- freshly chopped herbs such as: oregano, basil, Italian parsley, for garnish
- red pepper flakes, as desired
Instructions:
Preheat your oven to 400 degrees f. and line 2 large baking trays with parchment paper.
To prepare the eggplant, cut the stems off and discard them. Slice them lengthwise into 1/4-inch slices.
Lay the eggplant slices onto your prepared sheet pans and season with sea salt and pepper. Spritz with a teeny bit of oil.
Roast in your preheated oven for 16-18 minutes, flipping halfway.
Meanwhile, in a medium bowl, combine the ricotta cheese with 1/2 of the mozzarella, and all of your seasonings.
Spread about 1/4 of the marinara sauce into the bottom of a medium baking dish.
Once the eggplant is done roasting, remove it from the oven and allow it to cool for a bit, just until ready to handle.
Add about one heaping spoonful of your cheese mixture to one end of your eggplant slice, roll it up, then place it into the prepared baking dish as shown.
Repeat with the remaining eggplant slices and cheese filling.
Top the rolls with the remaining marinara sauce then sprinkle with the remaining mozzarella.
Bake for 30 to 40 minutes until the cheese is melted and the sauce is bubbling.
Garnish with freshly chopped herbs, and red pepper flakes, then enjoy!
â¤ï¸Rachel
Ingredients
- 2 medium eggplants
- avocado oil or olive oil cooking spray
- 8 oz ricotta cheese or thick cottage cheese
- 1 cup shredded mozzarella cheese, divided
- 1 Tbsp Italian seasoning
- 1 tsp garlic powder
- 1 tsp onion powder
- sea salt and ground pepper, to taste
- 15 ozs marinara sauce
- freshly chopped herbs such as: oregano, basil, Italian parsley, for garnish
- red pepper flakes, as desired
Instructions
- Preheat your oven to 400 degrees f. and line 2 large baking trays with parchment paper.
- To prepare the eggplant, cut the stems off and discard them. Slice them lengthwise into 1/4-inch slices.
- Lay the eggplant slices onto your prepared sheet pans and season with sea salt and pepper. Spritz with a teeny bit of oil.
- Roast in your preheated oven for 16-18 minutes, flipping halfway.
- Meanwhile, in a medium bowl, combine the ricotta cheese with 1/2 of the mozzarella, and all of your seasonings.
- Spread about 1/4 of the marinara sauce into the bottom of a medium baking dish.
- Once the eggplant is done roasting, remove it from the oven and allow it to cool for a bit, just until ready to handle.
- Add about one heaping spoonful of your cheese mixture to one end of your eggplant slice, roll it up, then place it into the prepared baking dish as shown.
- Repeat with the remaining eggplant slices and cheese filling.
- Top the rolls with the remaining marinara sauce then sprinkle with the remaining mozzarella.
- Bake for 30 to 40 minutes until the cheese is melted and the sauce is bubbling.
- Garnish with freshly chopped herbs, and red pepper flakes, then enjoy!
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