Now Your Turn

Stuffed Eggplant Roll

Appetizers, Brunch, Side Dishes | April 5, 2014 | By



Elegant, quick courtesy food.


1 Eggplant
Extra Virgin Olive Oil
1 lb Ricotta Cheese
1/4 cup Pecorino Cheese
5 leaves Basil, Chopped
Salt and Pepper
2 Eggs
1/2 cup Shredded Mozzarella Cheese
Marinara Sauce



For the eggplant
1. Slice the eggplant lengthwise on a mandolin 1/8 of an inch thick
2. Heat the grill or a grill pan to high heat
3. Lightly coat each piece of eggplant with oil and place on the grill for 1 minute
4. Flip the eggplant and allow to cook for one more minute
For the filling
1. Combine the ricotta, pecorino, basil, eggs, mozzarella, salt and pepper and mix well
To serve
1. Preheat the oven to 400°
2. Lay each piece of eggplant flat
3. Place 2 tablespoons of the ricotta filling on each piece and roll the eggplant
4. In a casserole dish, put 1 cup of marinara sauce to evenly coat the bottom of the dish
5. Arrange the eggplant rolls uniformly in the pan
6. Top each roll with a little marinara sauce and place the dish in the oven
7. Allow the eggplant rolls to cook for about 10 minutes or until warm and oozing in the center




  1. Leave a Reply

    April 9, 2014

    I made this dish yesterday, it is amazing! Looks great, easy and quick. The whole family loved it.
    Thank you!

  2. Leave a Reply

    June 8, 2018

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Georgia Bitay