Eggplant Rolls filled with Basil and Cheese

"A sensational way to do eggplant - and easy too! Serves 6 as an appetizer, 4 as a main (vegetarian) course."
photo by najwa photo by najwa
photo by najwa
Ready In:




  • For sauce: Cook onion in oil over moderately-low heat, stirring, for 3 minutes.
  • Stir in garlic and cook, stirring, until onion is softened.
  • Add tomatoes, sugar and salt to taste and cook over moderate heat for 20 minutes.
  • Puree mixture in processor until completely smooth and continue cooking over moderately-high heat for 5-10 minutes until thickened.
  • Make rolls: Preheat broiler.
  • In a bowl, stir together mozzarella, goat cheese and shredded basil.
  • Pat eggplant dry.
  • Arrange 1 layer of eggplant in a baking pan and brush with some of the oil.
  • Broil 4 inches away from heat source for 3-4 minutes, or until golden.
  • Turn, brush with remaining oil, and broil 3-4 minutes more.
  • Transfer to a large platter to cool.
  • Spread a mounded teaspoon of the cheese mixture lengthwise down the middle of each eggplant slice, leaving a 1 inch border at the wide end and, beginning at the narrow end, roll up jelly roll fashion.
  • Arrange rolls, seam side down, in a oiled pyrex baking dish just large enough to hold rolls in one layer and broil for 3 minutes or until cheese is just melted and bubbling.
  • Transfer to serving plates, spoon sauce over and garnish with basil.

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  1. jody notarianni
    i didn't have the chevre or boursin cheeses on hand, so i used mozz and parm cheese with a slice of prosciuto and they were very delicious. the basil is a key ingredient and sould not be omitted. definately slice on the think side and make sure to peel it also. this would make an interesting appetizer.
  2. Babs in Toyland
    These are very delicious. I don't know what I did wrong though because I had too much sauce and filling and not enough eggplant. I used a 1 lb. eggplant but had enough sauce and filling for two. so I just topped the rolls I had with extra sauce and saved some for another use and put the remaining filling on top and broiled it until bubbly. Yummy!
  3. najwa
    This is wonderful! My husband really loved this .. I served this as an appetizer, and peeled and sliced the eggplant thinly .. I will make this often as it is so easy and good! thank you so much!
  4. chef 493847
    This was really tasty. A great dish for a dinner party.


<style>body { background: url(""); background-repeat: repeat-y; }</style> OK, here goes. I live in Athens, Greece. I moved out here many, many years ago from Ottawa, Canada - so I am blessed in having two wonderful heritages! I suffer from compulsive obsessive behaviour with regard to food and my psychiatrist thought it would be a good idea to find a 'society' where many have the same problem and try to find a cure. So far, I've copied a couple of thousand recipes from this site and my psychiatrist has thrown the towel in and refuses to answer the phone when I call. What did I do wrong? Got 3 kids that keep me on the go - 10 and under at this point (2008) - I may not get round to updating this for a few years, so you'll have to do your own maths. I teach English full-time and Greek Cookery part-time. I would like to make the cooking part of it full-time and the English Grammar part of it part-time. That's all for now.
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