Baked Eggplant Rolls Recipe

Name: Baked Eggplant Rolls
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Ingredients; 1/4 tablespoons olive oil; 2 large eggplants (cut lengthways into slices 1/4-inch thick); 8 ounces cheddar cheese, grated; 4-5 carrots, shredded; 2 tablespoons breadcrumbs; 1 clove garlic, minded; 2 tablespoons Parmesan cheese, grated; 2 roma tomatoes, seeded and diced; 1 tablespoon fresh basil, chopped; 1 egg, beaten; Salt

Servings: persons

Ingredients
1/4 tablespoons olive oil
2 large eggplants (cut lengthways into slices 1/4-inch thick)
8 ounces cheddar cheese, grated
4-5 carrots, shredded
2 tablespoons breadcrumbs
1 clove garlic, minded
2 tablespoons Parmesan cheese, grated
2 roma tomatoes, seeded and diced
1 tablespoon fresh basil, chopped
1 egg, beaten
Salt

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Directions
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1.Preheat the oven to 400 degrees F.
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2.Prep the eggplant by sprinkling the slices with salt on both sides and letting them lay on paper towels for about 15 minutes.
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3.Then, brush both sides with olive oil and cook each slice on a griddle or in a pan for about 3-5 minutes on each side. Let them drain on paper towels when they are done cooking.
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4.As the eggplant slices cool, make the stuffing by mixing half the grated cheeses with the breadcrumbs, basil, tomatoes, and carrots. Season to taste and then bind everything with the egg.
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5.Lightly grease a casserole dish with cooking spray.
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6.Lay out the cooled eggplant slices and place 1-2 tablespoons of filling on the thinner end of each slice. Roll the eggplant slice so that it surrounds the filling, being careful to roll them fairly tightly. As you finish each roll, put it into the dish.
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7.Sprinkle the rest of the grated cheese over the top of the rolls and bake them in the oven for about 10 minutes, until the cheese is melted and the rolls are tender.
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8.Enjoy!

398

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

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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: Ingredients, 1/4 tablespoons olive oil, 2 large eggplants (cut lengthways into slices 1/4-inch thick), 8 ounces cheddar cheese, grated, 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