Eggplant rolls, stuffed with cheese and aromatic herbs – Vegetarian

Light, flavorful, and bursting with fresh herbs, these eggplant rolls are a perfect choice for a summer lunch or dinner. Thin slices of roasted eggplant are wrapped around a creamy cheese filling, infused with aromatic herbs that bring every bite to life.

This dish is not only delicious but also easy to prepare, and it’s a must-try for any cheese and veggie lover!

Ingredients:

• 4 medium eggplants
• 200 g Grana Padano cheese
• 200 g mozzarella
• 250 g ricotta
• 2 eggs
• 700 ml tomato sauce
• 3–4 sprigs of fresh basil
• 5–6 sprigs of fresh parsley
• 3–4 sprigs of fresh oregano
• Salt + pepper
• Granulated garlic

Preparation:

Wash the eggplants, remove the stems, and slice them lengthwise into even pieces about 1 cm thick.

Set aside the first and last slices that still have the skin. Arrange the remaining slices on a baking sheet lightly drizzled with olive oil and sprinkled with salt. Let them sit for about 20 minutes, during which you’ll notice some moisture released. Gently blot the eggplant slices with paper towels to absorb the excess water.

Meanwhile, preheat the oven to 170°C (340°F). Once heated, bake the eggplant slices for about 20 minutes. While they’re cooking, prepare the filling.

Grate the mozzarella using a coarse grater and the Grana Padano with a fine grater.

Wash and finely chop the basil. In a bowl, combine the three cheeses, eggs, chopped basil, salt, and pepper, mixing well.

After 20 minutes, take the eggplant slices out of the oven and transfer them to a plate using a spatula. Keep the oven on. In the same baking tray you used for the eggplant, pour in half of the tomato sauce and spread it evenly.

Take an eggplant slice, place a spoonful of the cheese mixture on it, then roll it up and arrange it in the baking pan. Repeat this process with all the eggplant slices.

Cut the reserved slices with the peel into cubes and generously sprinkle them with garlic powder. Add these cubes to the bowl with the cheese mixture (if there’s any cheese mixture left, even better 🙂 ) and gently combine everything to incorporate any remaining cheese.

Arrange the cubed eggplant pieces in the tray, filling the spaces between the rolls. Sprinkle finely chopped parsley and oregano over the top, then pour the remaining tomato sauce evenly across the dish.

Increase the oven temperature to 200°C and bake the tray for 25 minutes.

These are delicious served hot or cold and make a perfect, hassle-free summer dish that comes together quickly..

If you try the recipe, let me know how you liked it! 😊

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