Roasted Eggplant (Aubergine) Rolls

READY IN: 1hr 5mins
Recipe by Caseylaine

A healthy version to something usually called "eggplant rolatini" in italian restaurants. Very filling! And the robust flavors of this dish will will have your family asking for this on a regular basis. And it was found in Prevention Magazine, so you KNOW it's good for you!!

Top Review by Terrilynn

This is a good recipe that I made a few adjustments to for my own taste. First, I left out the spinach for my family and I added a little salt with the other seasonings. The directions don't say what to do with the onions and diced tomatoes so I added them to the cup of tomato sauce to top the eggplant. I added a little brown sugar to sweeten and remove the acid of the tomatoes. I also salted and drained the eggplant for 30 minutes before putting it in the oven - just what I've always personally done with eggplant. My family are cheese lovers so I also added mozzarella on top of the sauce before baking. Just adjustments to suit our tastes.

Ingredients Nutrition

Directions

  1. Preheat the oven to 350 degrees.
  2. Brush 1 tablespoon of the oil on the sliced eggplant, and roast it until tender, about 15 minutes.
  3. Saute the onion in the remaining 1 tablespoon of the oil until tender, about 3-4 minutes.
  4. Add the tomatoes (with the juice), and simmer for 15 minutes.
  5. In a separate bowl, mix the ricotta, spinach, mozzarella, basil, oregano, and garlic.
  6. Add salt and peper to taste.
  7. Lightly coat a baking dish with cooking spray.
  8. Spoon the cheese mixture on each slice of the eggplant, and roll up like a jelly roll.
  9. Place the eggplant in the dish.
  10. Continue until all the eggplant is used.
  11. Top with the tomato sauce, and bake for 30 minutes.

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