Stuffed Eggplant Rolls

Prep Time

20 Minutes

Cook Time

60 Minutes


Serves 4


Most ingredients are available in Antonio’s Market!


For the Tomato Sauce-

3 tbsp Extra Virgin Olive Oil
1 ea Onion, Minced
2 ea Garlic Cloves, Minced
1 ea 32oz Can of Tomatoes
Sea Salt and Freshly Ground Black Pepper, To Taste

For the Eggplant-

3 ea Eggplant
5 ea Eggs, Beaten
3/4 cup All-Purpose Flour
Peanut or Sunflower Oil for Frying

For the Filling-

2 lbs Ricotta Cheese
2 ea Eggs, Lightly Beaten
1/2 cup Mozzarella Cheese, Shredded
1/2 cup Parmesan Cheese, Grated, Plus extra for garnish
Sea Salt and Freshly Ground Black Pepper, To Taste

Method of Preparation

1. Preheat oven to 350 degrees F.
2. For the tomato sauce- heat the olive oil in a pan and sauté the onion and garlic for 3 to 4 minutes.
3. Add the tomatoes, season with salt and pepper and cook over low heat for 30 minutes.
4. Pass through a vegetable mill to make the sauce smooth.
5. Set aside.
6. For the eggplant- peel the eggplant and then slice lengthwise (about 5 slices per eggplant).
7. Cover with salt for about 5 minutes.
8. Rinse three times to remove salt and bitter liquid from the eggplant and squeeze out extra water.
9. Dip the eggplant in the flour then in the beaten egg, then the flour again.
10. Fry in hot oil, turning halfway so the eggplant slices cook evenly.
11. Once golden, remove from the oil and place on a paper towel lined baking sheet to drain.
12. For the filling- Mix together the ricotta, eggs, mozzarella and Parmesan.
13. Season to taste with salt and pepper.
14. To assemble- place the eggplant slices on a paper towel.
15. Spread the filling mixture on each one.
16. Roll up and place in a baking pan, packing the eggplant rolls side by side.
17. Lightly cover the rolled eggplant with tomato sauce.
18. Sprinkle with the extra grated Parmesan and bake about 20 minutes until just golden on top.

Recipe Source

Tastes of Italia Magazine, February 2016 Issue