Gorgonzola Stuffed Eggplant Rolls With Mushroom Tomato Sauce Recipe

Name: Gorgonzola Stuffed Eggplant Rolls With Mushroom Tomato Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the sauce; 1 (16 ounce) can crushed tomatoes; 1 medium sweet onion, chopped; 2 minced garlic cloves; 1 1/2 cups chopped mushrooms; 2 tablespoons chopped basil; 1 tablespoon dried oregano; salt and pepper; For the eggplants rolls; 1 medium eggplant; 8 ounces artichokes, chopped; 1 cup frozen chopped spinach, drained and chopped; 8 ounces creamy gorgonzola; 2 ounces mozzarella cheese, cubed; salt and pepper; 1 ounce grated parmesan cheese; chopped basil (to garnish)

Servings: persons

For the sauce
1 (16 ounce) can crushed tomatoes
1 medium sweet onion, chopped
2 minced garlic cloves
1 1/2 cups chopped mushrooms
2 tablespoons chopped basil
1 tablespoon dried oregano
salt and pepper
For the eggplants rolls
1 medium eggplant
8 ounces artichokes, chopped
1 cup frozen chopped spinach, drained and chopped
8 ounces creamy gorgonzola
2 ounces mozzarella cheese, cubed
salt and pepper
1 ounce grated parmesan cheese
chopped basil (to garnish)

1
Sweat onions over medium heat in a skillet for 5 minutes, then add garlic and continue cooking for another 3 minutes. Then, add mushrooms.
2
Saute together for 3 to 4 minutes and then add canned, crushed tomatoes, basil, oregano, salt and pepper. Stir together and let it simmer on medium, low heat.
3
While sauce is simmering, combine artichokes, spinach, gorgonzola, and mozzarella cheese in a sauce pan over medium, low heat. Add salt and pepper and stir until cheese in melted and all the ingrediants are combined.
4
Take the eggplant and cut off both ends and discard. Cut the eggplant lengthwise into 1/4 inch slices.
5
Salt and pepper the strips of eggplant and spoon the cheese mixture onto one end of the eggplant. Roll the mixture up in the eggplant and secure with toothpicks.
6
Repeat with the rest of the rolls.
7
Spoon some of the sauce into the bottom of a baking dish. Place the eggplant rolls in the dish and cover with remaining sauce.
8
Bake at 325 degrees for 25 minutes or until eggplant in tender. During the last 5 minutes of baking sprinkle parmesan cheese on top. Add chopped basil for garnish when done.

391

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 17 ingredients. The key ingredients include: For the sauce, 1 (16 ounce) can crushed tomatoes, 1 medium sweet onion, chopped, 2 minced garlic cloves, and more.

Yes, Gorgonzola Stuffed Eggplant Rolls With Mushroom Tomato Sauce 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.

Gorgonzola Stuffed Eggplant Rolls With Mushroom Tomato Sauce

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