Cheesy Eggplant Roll-Ups

Ingredients

For the Eggplant:

• 2 large eggplants
• 2 tablespoons olive oil
• ½ teaspoon salt
• ½ teaspoon black pepper
• ½ teaspoon Italian seasoning

For the Cheesy Filling:

• 1 cup ricotta cheese
• 1 cup shredded mozzarella, divided
• ½ cup grated Parmesan cheese
• 2 cloves garlic, minced
• 2 tablespoons fresh parsley, chopped
• ½ teaspoon dried oregano
• ¼ teaspoon black pepper
• 1 egg

For the Sauce:

• 2 cups marinara or tomato sauce
• 1 tablespoon olive oil
• ½ teaspoon dried basil
• ¼ teaspoon red pepper flakes, optional

Instructions

Preheat your oven to 400°F (200°C). Slice the eggplants lengthwise into thin, even strips, about ¼ inch thick. Avoid making them too thin because they need to hold the filling without tearing.

Arrange the eggplant slices on a baking sheet lined with parchment paper. Brush both sides lightly with olive oil and season with salt, black pepper, and Italian seasoning. Roast for 15–20 minutes, turning once halfway through, until the slices are tender and flexible. Remove them from the oven and allow them to cool slightly.

While the eggplant is roasting, prepare the filling. In a bowl, combine ricotta, half of the mozzarella, Parmesan, minced garlic, parsley, oregano, black pepper, and egg. Mix until everything is evenly incorporated and creamy.

Spread about 1½ tablespoons of the cheese mixture over each roasted eggplant slice. Starting from the narrow end, gently roll each slice into a neat cylinder.

Spread a thin layer of marinara sauce across the bottom of a baking dish. Place the eggplant roll-ups seam-side down in the dish. Pour the remaining sauce around and lightly over the rolls. Sprinkle the remaining mozzarella on top.

Cover the dish loosely with foil and bake at 375°F (190°C) for 20 minutes. Remove the foil and continue baking for another 10–15 minutes, until the cheese is melted, bubbling, and lightly golden.

For an extra golden top, place the dish under the broiler for 1–2 minutes, watching carefully so the cheese does not burn.

Let the roll-ups rest for 5 minutes before serving. Garnish with fresh parsley or basil and a little extra Parmesan.

Serving Suggestions

Serve these cheesy eggplant roll-ups with a crisp green salad, roasted vegetables, garlic bread, or a simple Mediterranean cucumber and tomato salad. They also pair beautifully with a spoonful of creamy tzatziki on the side.

Tips

Choose firm, medium-to-large eggplants with smooth skin. Slice them evenly so they cook at the same rate. If your eggplant contains many seeds or seems particularly bitter, lightly salt the slices and let them sit for 15 minutes before patting them dry.

For extra flavor, add chopped spinach, sun-dried tomatoes, or fresh basil to the cheese filling. You can also substitute cottage cheese for part of the ricotta.

Servings & Storage

Servings: 4–6
Prep Time: 20 minutes
Cook Time: 40–45 minutes
Total Time: About 1 hour

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave until warmed through.