Italian Eggplant Rolls

If you’re in the mood for Italian food but tired of pasta, try these delicious Eggplant Rolls. We love these as we are able to customize it with flavors and spice. The ease of making these with the fabulous presentation, is a definitely keeper in our books. They are simple to make and filling enough to be the main course or just as appetizers. It’s a perfect Italian vegetarian dish!

Ingredients: All ingredients are to taste

Eggplant – sliced lengthwise (approx 1/3 to 1/2 inch slices)
Salt
Oil
Ricotta Cheese
Italian Seasoning
Garlic Powder or Garlic Salt
Black Pepper
Green Chilies – finely chopped
Chopped Basil and Parsley
Crushed Red Chili Flakes
Pasta/Spaghetti Sauce
Mozzarella Cheese

Method:

1. Place Eggplant slices in a colander and generously salt them. Leave them to “sweat” for about 30 minutes to 1 hour.
2. In a mixing bowl, combine Ricotta Cheese, Garlic Salt, Crushed Red Chili Flakes, Italian Seasoning, Black Pepper, Green Chilies and chopped Basil and Parsley. Mix well and keep aside. Tip – use one heaping dinner spoon of ricotta cheese per each slice of eggplant.
3. Rinse off salt from Eggplant and gently squeeze out water or blot it with a paper towel.
4. Heat a little Oil on a skillet and cook eggplant slices until lightly brown on both sides.
5. Allow the eggplant to cool enough to be able to touch it.
6. Place a heaping spoon of the Ricotta Cheese mixture on the wide end of the cooked eggplant and roll the eggplant all the way.
7. Place the rolled eggplant in a lightly oiled baking dish and repeat until all eggplant slices are rolled.
8. Spoon spaghetti sauce over the eggplant rolls to coat them.
9. Bake uncovered in a 425 degree Fahrenheit oven for 20 – 25 minutes (until cheese is heated all the way through).
10. Sprinkle Mozzarella cheese on top of the sauce and Broil in the oven for few minutes until cheese is melted and lightly brown. Garnish with chopped Basil and Parsley.
11. Server hot with bread and salad.

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How to make low carb vegetarian rolls, how to make keto rolls, how to make italian eggplant food

0 thoughts on “Italian Eggplant Rolls

  1. Hello,
    I just wanted to suggest that you also put on the quantity of the ingredients used (in the written recipe). That would me much appreciated, thanks.

  2. hi hetal!

    i made a lot of dishes from ur websites, and it came out good, everybody likes it at home, but i have one question, in this recipe, can i subtitute the ricotta cheese to sour cream, cuz the thing is i really dont like ricottta cheese, and second questin is, i’ve noticed in ur all recipes that u r using one chamcho……lol which is red from front part, where did u get it from? i love it, i tried to look for it in the american store, coudnt find it, plz reply.

    Thanks,

    Kini

    1. Hi Kini,

      Sour cream will not work in this recipe because it will melt and become saucy. Ricotta cheese holds shape and texture. The red “chamcho” is not available anymore…even we cannot find it πŸ™ sorry.

  3. Thanks for the awesome recipe.And instead of pasta sauce can I use tomato puree or can you suggest some other substitute? And instead of italian seasonings can I use only thyme and oregano because that’s all I have.

    Thank you in advance for solving my queries.

    1. Hi Priyanka,

      Pasta sauce has many other flavors and ingredients than plain tomato puree. You could use tomato puree if you worked on it a bit and add some seasonings. Also, pasta sauce is pre-cooked whereas tomato puree is not. You can use thyme and oregano if Italian seasoning is not available.

    1. Hi Xaria,
      Traditionally the Eggplants are roasted on the direct flame – so you can do that but please, do be very careful or you can roast it on the barbeque grill and get the same effect πŸ™‚

  4. I’ve noticed that you directly add the pasta sauce on top of the rolls. Pasta/spaghetti sauce are usually very blend in flavor. Does adding sauce “as is” effect the taste or it’ll still taste great?

    Thanks a lot.

    1. Hi Pinal,

      If you like, you can add extra spices to the sauce (of course it depends on the sauce…some are good as is). Keep in mind that the stuffing is very flavorful as well.

    1. Hi Safiya,

      In the US, it is available where all other spices are sold (same aisle in the grocery store). It is basically a blend of many different spices like oregano, basil, thyme, etc. Any brand will do.

  5. Hey Anuja and Hetal,

    Made this today, it came out FAB- Thanks a ton for the amazingly easy recipe. I wanted to ask you few questions, but not regarding this recipe, I hope thats ok:

    1- Can you please post the recipe of fried/steamed dumplings or wantons? A genuine request.

    2- Can we bake a cake in a toaster oven, the oven has an option of baking pizza though.

    3- The recipe of carrot cake was divided between 2 pans, will the time change if I combine and make it in one pan? You gave the dimensions of the pan as 9×13. Can you please give the diameter for a circle pan?

    Thanks a ton and sorry for annoying you with so many questions at one go..

    Thanks again

    1. Hi Pia,

      1. We will put dumplings on our list.
      2. We have never tried to bake a cake in a toaster oven but you should be able to do it. You may have to use smaller pans (unless you have a large toaster oven) and because of this, the baking time will probably be less. You would have to keep checking by inserting a toothpick and see if it comes out clean. Be sure to properly pre-heat the oven before putting in the pans.
      3. In our recipe, we said we used 2 9inch pans or you could use 1 9×13 pan. The cooking time should be approx the same as the thickness of the batter in one or two pans will be the same. The cooking time would change if you were to use (for example) a loaf pan.

  6. Very yummy… I made it last saturday.. n it was delicious… I liked the skillet that you have used in your video.. Could you please guide me from which store can I buy the same? I am staying in USA only…

    Thanks in advance πŸ™‚

    1. Hi Saachi,

      The skillet can be purchased from any department store like Walmart, Bed Bath & Beyond, Macy’s etc in the housewares department.

  7. Excellent recipe for vegetarians and a great party dish.
    Can I have a recipe for vegetarian meatballs please.
    Great website and lot of new vegetarian dishes. Love it.
    Keep up the good work. Nice twist and variation for Indian palate.

  8. Why not peel the eggplant? Is it “OK” to eat the peel? I realize that sounds silly but this is the only eggplant recipe I have seen that doesn’t start with peeling the vegetable.

    1. Hi Nathan,
      In this recipe (the a few others), the peel is what keeps the eggplant slices intact otherwise the eggplant would become to soft to hold shape AND hold the stuffing in there πŸ™‚
      Eggplant skin is perfectly fine to eat πŸ™‚

  9. Hi! I tried this recipe and it was a big hit.. I skipped adding mozzarella on the top and added a little less of the tomato paste as I wanted this to use it as purely a side dish.
    Great going you guys!

  10. This is the 1st dish I have made from this website (I only just discovered you both), I have just pulled it out of the oven and have taken my first bite. OMG!!!!!!!! It’s wonderful. I followed the recipe rules to a T but made it to taste and I salut you both. Great, great, great!!!! Well done from Argentina!

  11. wonderful recipe. but a lot of calaries. will have to think thrice before making it…….. I guess it’s better to stay away from it, because if I like it, then fat content will be lot more in my food……… πŸ™‚

  12. Hetal and anuja,
    Can you pls give me the brand name of the pasta sauce that you used for this recipe. The sauce that i have is very watery.

    thanks

  13. Hi Everyone,

    I haven’t tried this dish yet, but looks yummy. One thing I would do differently is use primavera sauce instead of regular pasta sauce. I use primavera sauce when making lasagna and it taste delicious. I let the primavera sauce simmer with added salt, red pepper, red vine, one med. size tomato diced and a pitch of sugar to cut the tartness and it adds a wonderful taste.

    Try it.

    1. We’ve never tried it with cottage cheese, but you may be able to “grind” the cottage cheese so that the granules go away. Of course, the taste will be different.

  14. hi hetal,
    i tried cutting eggplant length wise. it turned out bad coz i was not able to cut it properly…. it was difficult… but then i cut them in circle and made like lasagne…..

    1. Excellent idea! Sometimes the eggplants are not big or thick enough to cut length-wise. So, that is a great tip if you run into that problem:)

  15. HI!!!ur recipes are easy n good.just love it:)))) thanks.
    one request,,can anybody know how bake eggless cake or brownies….
    please, if you got recipe post it

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