Home / Recipes / Ricotta Stuffed Eggplant Rolls

Ricotta Stuffed Eggplant Rolls

Serves 6 | Difficulty: Easy

These warm eggplant rolls are a favorite in my restaurant. You can prepare them the day before and heat them right before serving.

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Preparation Instructions

For the eggplant
1. Slice the eggplant lengthwise on a mandolin 1/8 of an inch thick
2. Heat the grill or a grill pan to high heat
3. Lightly coat each piece of eggplant with oil and place on the grill for 1 minute
4. Flip the eggplant and allow to cook for one more minute
For the filling
1. Combine the ricotta, pecorino, basil, eggs, mozzarella, salt and pepper and mix well
To serve
1. Preheat the oven to 400°
2. Lay each piece of eggplant flat
3. Place 2 tablespoons of the ricotta filling on each piece and roll the eggplant
4. In a casserole dish, put 1 cup of marinara sauce to evenly coat the bottom of the dish
5. Arrange the eggplant rolls uniformly in the pan
6. Top each roll with a little marinara sauce and place the dish in the oven
7. Allow the eggplant rolls to cook for about 10 minutes or until warm and oozing in the center

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