Gorgonzola Stuffed Eggplant Rolls With Mushroom Tom

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.

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

Coconut cream is a reliable plant-based alternative to dairy cream.

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

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

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.

That's it — enjoy your meal!

Gorgonzola Stuffed Eggplant Rolls With Mushroom Tomato Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions