Roasted Eggplant (Aubergine) Rolls

Total Time
1hr 5mins
Prep 20 mins
Cook 45 mins

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!!

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.
Most Helpful

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.

Terrilynn October 05, 2002

Awesome eggplant dish! Fun to make and fun to let kids help to make. I used fresh basil and fresh garlic in place of dried/powder. I also had fresh tomatoes that I used in place of canned. I sprinkled shaved parmesan cheese over the top of the sauced-topped eggplant rolls before baking. This was fabulous. Thanx for sharing the recipe!

*Parsley* July 16, 2012

Really nice dish. I discovered halfway through the cooking process that we had no more mozzarella so I left it out, but it was still fabulous. Thanks for posting!

mcquea01 November 18, 2004