Stuffed Eggplant (Aubergine) Rolls Recipe

Name: Stuffed Eggplant (Aubergine) Rolls
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 medium eggplants; 1/2 teaspoon salt; cold water; flour, with mixture of; Italian spices; 2 eggs, beaten; olive oil; 1/2 lb mozzarella cheese, sliced; 1 lb ricotta cheese; 1 -2 tablespoon fresh parsley, chopped fine; 1 dash if freshly fine ground black pepper; 2 cups marinara sauce; grated romano cheese or parmesan-romano cheese mix

Servings: persons

2 medium eggplants
1/2 teaspoon salt
cold water
flour, with mixture of
Italian spices
2 eggs, beaten
olive oil
1/2 lb mozzarella cheese, sliced
1 lb ricotta cheese
1 -2 tablespoon fresh parsley, chopped fine
1 dash if freshly fine ground black pepper
2 cups marinara sauce
grated romano cheese or parmesan-romano cheese mix

1
Wash the eggplants, remove the stems,peel and slice lengthwise.
2
Soak the eggplants in the salt and enough water to cover the eggplant. Keep them immersed with a heavy plate for about 20 minute to 1/2 hours The longer the better. This takes out the bitterness.
3
Preheat the olive oil, but be careful it is not too hot. Olive oil will splatter.
4
Dry the eggplant with paper towels.
5
Dredge the eggplant first into flour, then dip into the egg.
6
Fry until golden brown and drain on paper towels.
7
In the middle of each place a slice of mozzarella, and a spoon of ricotta cheese.
8
Roll up the eggplant and place seam side down in a greased shallow baking dish.
9
Top with marinara sauce.
10
Bake in a 350* oven for 20-30 minute.
11
Garnish with grated cheese and some fnely chopped parsley.

454

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

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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 13 ingredients. The key ingredients include: 2 medium eggplants, 1/2 teaspoon salt, cold water, flour, with mixture of, and more.

Yes, Stuffed Eggplant (Aubergine) 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!

Stuffed Eggplant (Aubergine) Rolls

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions