I’m sharing cheesy eggplant rolls stuffed with a melty blend of cheeses and herbs baked in a savory tomato sauce; see why these belong on any list of Stuffed Vegetables Recipes.

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I keep making these cheesy eggplant rolls when I want to impress without sweating every detail. Thin slices of eggplants cradle a ricotta cheese filling that melts into silky pockets, and somehow it feels both indulgent and surprisingly fresh.

It slides right into Eggplant Meal Prep Recipes and even borrows a vibe from Stuffed Vegetables Recipes so you can picture it on a weeknight or at a big table. Things get a little messy and people steal seconds, which yes, is exactly the point.

I even have a tiny trick I never fully admit I use.

Ingredients

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Eggplant: meaty, low calorie, fibre rich, soaks up flavors like a sponge.
Ricotta: creamy, adds protein and calcium, keeps rolls tender and slightly sweet.
Mozzarella: gooey, high in protein and fat, gives that irresistible cheese pull.
Parmesan: nutty, salty, boosts umami, low moisture so melts into pockets of flavor.
Marinara: tomato rich, provides vitamin C and acidity, adds tangy, savory depth.
Olive oil: healthy monounsaturated fats, boosts flavor, but use it sparingly.
Garlic: pungent, low calorie, may help immunity, gives savory punch and aroma.
Basil and parsley: fresh herbs, add brightness, little calories but big aroma and color.

Ingredient Quantities

2 large eggplants (about 2 1/2 lb)

1 teaspoon kosher salt

3 tablespoons extra virgin olive oil

3 cups marinara sauce, store bought or homemade

1 1/2 cups whole milk ricotta cheese

8 ounces shredded mozzarella cheese (about 2 cups)

1/2 cup grated Parmesan cheese

1 large egg

2 cloves garlic, minced

1/4 cup fresh basil, chopped

2 tablespoons fresh parsley, chopped

1/4 cup plain breadcrumbs optional

1/4 teaspoon red pepper flakes optional

1/2 teaspoon black pepper

Extra olive oil or cooking spray

How to Make this

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1. Preheat oven to 400°F (200°C). Slice the eggplants lengthwise into about 1/4 inch thick slices, lay them on a tray and sprinkle both sides with the 1 teaspoon kosher salt; let sit 20 to 30 minutes to draw out bitterness, then rinse quickly and pat very dry with paper towels.

2. Brush or lightly drizzle the eggplant slices with about 2 tablespoons of the extra virgin olive oil and arrange on a baking sheet (or grill them). Roast 12 to 15 minutes, flipping once, until pliable and just starting to brown. Reduce oven to 375°F (190°C) after they come out.

3. While eggplant roasts, make the filling: in a bowl combine 1 1/2 cups ricotta, about 1 cup of the shredded mozzarella (reserve the rest for topping), the 1/2 cup grated Parmesan, 1 large egg, minced garlic, the chopped basil, chopped parsley, 1/2 teaspoon black pepper and a pinch of salt if needed. Add the 1/4 cup breadcrumbs and 1/4 teaspoon red pepper flakes if using, mix until creamy but not soupy; if it seems too wet add a little more breadcrumbs.

4. Coat the bottom of a 9×13 inch baking dish with a thin film of extra olive oil or cooking spray and spread about 1 cup of the marinara sauce evenly across the bottom.

5. Place a dollop (about 1 to 2 tablespoons) of the cheese mixture near the wider end of each eggplant slice, roll up snugly and set seam side down in the prepared baking dish. Keep rolls packed close together so they support each other.

6. Spoon the remaining marinara sauce over the rolls so they are mostly covered, then sprinkle the reserved shredded mozzarella and a little extra Parmesan evenly over the top.

7. Cover the dish loosely with foil and bake at 375°F for 20 minutes. Remove the foil and bake another 5 to 10 minutes until the cheese is melted, bubbly and starting to brown.

8. Let the rolls rest 5 to 10 minutes out of the oven so they firm up a bit or they’ll fall apart when you serve them.

9. Garnish with extra chopped basil or parsley, a drizzle of olive oil if you like, and serve warm with a salad or crusty bread.

Equipment Needed

1. Oven for roasting (preheat to 400°F then drop to 375°F)
2. Large rimmed baking sheet or tray for salting and roasting eggplant
3. Sharp knife and cutting board
4. Paper towels and a plate or colander for draining the salted slices
5. Pastry brush or small spoon for oiling the slices
6. Large mixing bowl and a rubber spatula or wooden spoon for the filling
7. Measuring cups and spoons
8. 9×13 inch baking dish
9. Aluminum foil and oven mitts
10. Box grater or microplane for the Parmesan (optional)

FAQ

Can I make these eggplant rolls ahead of time?

Yes. You can assemble them and keep covered in the fridge for up to 24 hours, then bake when ready. For longer storage freeze the unbaked tray tightly wrapped for up to 2 months, bake from frozen at 375°F about 45 to 60 minutes covered then uncover to brown. If thawed first bake about 25 to 30 minutes.

How do I stop the eggplant from getting soggy?

Salt the slices and let them sweat 20 to 30 minutes, rinse and pat dry. Then brush with olive oil and roast or grill until just soft and slightly browned. Thinner slices hold less filling so aim for about 1/4 inch thick.

Can I make this gluten free or vegan?

Gluten free yes, just use gluten free breadcrumbs or skip them and check the marinara label. Vegan is possible by swapping ricotta and mozzarella for plant based versions and using a flax egg or skipping the egg, but the texture wont be exactly the same.

What if I dont have eggplant or want a variation?

You can use zucchini or yellow squash sliced lengthwise, but theyre thinner and need gentler handling and extra roasting to remove moisture. Portobello strips or thin strips of roasted pepper work too, but eggplant gives the best classic texture.

Should I peel the eggplant?

Not necessary. The skin helps the slice keep its shape when you roll it and adds flavor. Peel only if the skin is thick or your family really dislikes it.

How do I store and reheat leftovers?

Keep in the fridge up to 3 to 4 days. Reheat covered in a 350°F oven for 15 to 20 minutes so the center warms without drying. Microwaving is faster but can make them a bit soggy.

Deliciously Cheesy Eggplant Rolls For Everyone Recipe Substitutions and Variations

Eggplant: thinly slice zucchini or yellow squash for lighter rolls, or use large portobello caps if you want a meatier texture
Whole milk ricotta: swap with cottage cheese pulsed smooth in a blender, mascarpone for a richer filling, or firm tofu mixed with lemon and salt if you need dairy free
Shredded mozzarella: provolone or fontina melt similarly, sharp cheddar gives a different but tasty bite, or use vegan shredded cheese to keep it dairy free
Large egg: replace with a flax egg 1 tablespoon ground flax mixed with 3 tablespoons water let sit 5 minutes, or use 1/4 cup plain yogurt as a binder if you dont want eggs

Pro Tips

1) Salt and squeeze the eggplant good, then dry it well. The salt pulls out the watery, bitter stuff so the rolls wont get soggy. After the 20–30 min rest, press slices with paper towels or a clean tea towel and even put another sheet pan on top for a minute to speed it up.

2) Keep the slices pliable not cracker-hard. Roast or grill them till they bend easily, because if they get too browned they’ll crack when you roll. Flip once for even color and don’t skimp on oil where the skin touches the pan or they’ll stick.

3) Fix wet ricotta by draining it first or adding more breadcrumbs/egg to bind. Taste the filling before you stuff it, it needs decent salt and herbs so the whole roll doesn’t come out bland. Reserve some mozzarella for the top so you get that melty-brown finish.

4) Pack rolls snug in the dish so they support each other and cover them while baking so they steam through. Let the pan rest 5–10 minutes after baking or they’ll fall apart, and if you want extra color, uncover and broil for a minute at the end but watch it closely.

5) Make ahead and freeze smart. Assemble in the dish, cover tightly and freeze for an easy dinner later; bake from frozen adding extra time and keep foil on longer so they heat through without burning. Or assemble a day ahead, refrigerate, then bake for less fuss on busy nights.