Looking for a cheesy, satisfying dish that’s meat-free? These Eggplant Rolls Stuffed with Cheese are the perfect answer!
Thinly sliced eggplant is rolled up with a creamy ricotta filling, topped with marinara and melty cheese, then baked until bubbly and golden. It’s a cozy, crowd-pleasing recipe that feels fancy but is surprisingly easy to make at home. Ideal for weeknight dinners or as a vegetarian appetizer for guests!
Eggplant Rolls Stuffed With Cheese
Ingredients
For the eggplant slices:
- 2 large eggplants (sliced lengthwise into ¼ inch slices)
- 1 tsp salt
- Olive oil (for brushing or frying)
For the cheese filling:
- 1 cup ricotta cheese (or cottage cheese)
- ½ cup shredded mozzarella
- ¼ cup grated parmesan cheese
- 1 egg (optional)
- 1 tbsp chopped fresh basil or parsley
- 1 garlic clove, minced
- Salt and pepper to taste
For assembly:
- 1 cup Marinara or pasta sauce
- Extra mozzarella & parmesan for topping
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