Baked Eggplant Rolls Recipe

Name: Baked Eggplant Rolls
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: None None Baked Eggplant Rolls; 2 None medium eggplant, sliced lengthwise; None None olive oil; 1 cup fresh ricotta; 1 1/2 cups prepared cold bolognese sauce; 2 cups tomato sauce; None None basil leaves, to serve; None None Topping; 1/4 cup fresh breadcrumbs; 1/4 cup pine nuts; 2 tbsp currants; 1/2 tbsp olive oil

Servings: persons

None None Baked Eggplant Rolls
2 None medium eggplant, sliced lengthwise
None None olive oil
1 cup fresh ricotta
1 1/2 cups prepared cold bolognese sauce
2 cups tomato sauce
None None basil leaves, to serve
None None Topping
1/4 cup fresh breadcrumbs
1/4 cup pine nuts
2 tbsp currants
1/2 tbsp olive oil

1
Preheat oven to 350u00b0F.
2
Heat a grill pan or grill on high. Brush eggplant with olive oil. Grill, in 2-3 batches, 2-3 minutes each side, until softened.
3
Spread each slice with 1 tablespoon ricotta and 1 tablespoon bolognese sauce. Roll up to enclose filling.
4
Pour half the of the tomato sauce into the base of an 8-cup baking dish. Arrange rolls in dish. Pour remaining tomato sauce over. Season to taste.
5
To make the topping, in a medium bowl, combine all ingredients. Mix well and season to taste.
6
Sprinkle topping evenly over rolls. Bake 15-20 minutes, until golden and bubbling. Serve scattered with basil leaves.

278

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: None None Baked Eggplant Rolls, 2 None medium eggplant, sliced lengthwise, None None olive oil, 1 cup fresh ricotta, and more.

Yes, Baked Eggplant Rolls falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Baked Eggplant Rolls

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions