Description
Delicious eggplant rolls stuffed with a creamy pesto mozzarella filling, topped with marinara sauce and baked to perfection.
Ingredients
- 2 medium eggplants
- 2 tablespoons olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon Italian seasoning
- 1 cup shredded mozzarella cheese
- ½ cup ricotta cheese
- ¼ cup grated Parmesan cheese
- ¼ cup prepared basil pesto
- 1 teaspoon garlic, minced
- 1 tablespoon chopped fresh basil (optional)
- 1½ cups marinara sauce
- ½ cup shredded mozzarella cheese (for topping)
- 2 tablespoons grated Parmesan cheese (for topping)
- 1 tablespoon chopped fresh basil (for topping)
- Crushed red pepper flakes (optional)
Instructions
- Preheat the oven to 400°F (200°C).
- Slice the eggplants lengthwise into ¼-inch-thick strips. Brush both sides with olive oil and season with salt, pepper, and Italian seasoning. Arrange the slices on two parchment-lined baking sheets. Roast for 10–12 minutes, or until just tender and flexible.
- In a medium bowl, combine mozzarella, ricotta, Parmesan, pesto, garlic, and fresh basil (if using). Mix until well combined.
- Spread ½ cup of the marinara sauce into the bottom of a 9 × 13-inch baking dish. Place about 2 tablespoons of the cheese filling near one end of each eggplant slice. Roll up tightly and place seam-side down in the baking dish. Repeat with the remaining eggplant slices.
- Spoon the remaining marinara sauce over the rolls. Sprinkle with the remaining mozzarella and Parmesan cheese.
- Bake for 20–25 minutes, or until the cheese is melted, bubbly, and lightly golden.
- Garnish with chopped fresh basil and crushed red pepper flakes, if desired. Serve with garlic bread, a green salad, roasted vegetables, or pasta.
Notes
- Salt the eggplant slices and let them sit for 20–30 minutes before roasting to draw out excess moisture and reduce bitterness. Pat dry before brushing with oil.
- For extra protein, add ½ cup chopped cooked chicken or Italian sausage to the filling.
- Use fresh mozzarella slices instead of shredded mozzarella for an extra gooey center.
- Finish with a drizzle of extra pesto or balsamic glaze just before serving for added flavor.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 roll
- Calories: 320
- Sugar: 4g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 15g
- Cholesterol: 50mg