Stuffed Eggplant Parmesan Rolls: A Delicious Twist on a Classic

Eggplant Parmesan is a timeless Italian-American comfort food. But sometimes, you want to elevate a classic, give it a little twist, and present it in a way that’s both beautiful and delicious. That’s where these Stuffed Eggplant Parmesan Rolls come in. They combine the familiar flavors you love – tender eggplant, rich tomato sauce, creamy ricotta, and melty mozzarella – in a delightful, easy-to-serve package. This recipe is perfect for a weeknight dinner or a special occasion, and it’s guaranteed to impress your family and friends.

## Why You’ll Love This Recipe

* **Elevated Classic:** It takes a well-loved dish and presents it in an exciting new way.
* **Perfect Portions:** The rolls are individually portioned, making them easy to serve and control serving sizes.
* **Beautiful Presentation:** These rolls look stunning on a plate, making them ideal for entertaining.
* **Flavor Explosion:** The combination of flavors and textures is simply irresistible.
* **Customizable:** You can easily adapt the filling to your liking by adding different vegetables, cheeses, or herbs.

## Ingredients You’ll Need

* **Eggplants:** 2 large eggplants, about 1 pound each. Choose firm eggplants with smooth, unblemished skin.
* **Salt:** For drawing out moisture from the eggplant and seasoning.
* **Olive Oil:** For brushing the eggplant slices and baking.
* **Ricotta Cheese:** 15 ounces (about 2 cups). Use whole milk ricotta for the best flavor and texture.
* **Parmesan Cheese:** ½ cup, grated. Adds a salty, nutty flavor to the filling.
* **Mozzarella Cheese:** 1 ½ cups, shredded. Use part-skim or whole milk mozzarella, depending on your preference.
* **Egg:** 1 large egg, lightly beaten. Helps bind the filling together.
* **Fresh Basil:** ¼ cup, chopped. Adds a fresh, aromatic flavor.
* **Garlic:** 2 cloves, minced. Provides a pungent, savory note.
* **Tomato Sauce:** 24 ounces (about 3 cups). Use your favorite jarred tomato sauce or homemade marinara sauce.
* **Italian Seasoning:** 1 teaspoon. A blend of herbs that adds depth of flavor.
* **Black Pepper:** Freshly ground, to taste.
* **Optional Garnishes:** Fresh basil leaves, grated Parmesan cheese.

## Equipment You’ll Need

* **Mandoline or Sharp Knife:** For slicing the eggplant.
* **Baking Sheets:** 2 large baking sheets.
* **Mixing Bowls:** 2 medium mixing bowls.
* **9×13 Inch Baking Dish:** For baking the rolls.
* **Aluminum Foil:** To cover the baking dish.

## Step-by-Step Instructions

This recipe may seem a bit involved, but it’s actually quite simple once you break it down into steps. Here’s a detailed guide to help you create the perfect Stuffed Eggplant Parmesan Rolls:

### 1. Prepare the Eggplant

* **Slice the Eggplant:** Wash the eggplants thoroughly. Using a mandoline or a very sharp knife, slice the eggplants lengthwise into ¼-inch thick slices. Aim for consistent thickness to ensure even cooking. This is the most crucial step; inconsistent slices will cook unevenly, leading to some slices being undercooked and others overcooked.
* **Salt the Eggplant:** Lay the eggplant slices in a single layer on a baking sheet lined with paper towels. Sprinkle generously with salt. This process helps to draw out excess moisture from the eggplant, which will prevent it from becoming soggy during baking. Let the eggplant sit for at least 30 minutes, or up to 1 hour. You’ll notice beads of moisture forming on the surface of the eggplant.
* **Pat Dry:** After salting, rinse the eggplant slices thoroughly under cold water to remove the excess salt. Pat them dry with paper towels. Removing the salt is very important, as leaving it on will make the eggplant overly salty and unpalatable. The paper towels should absorb all the excess moisture.

### 2. Bake the Eggplant

* **Preheat Oven:** Preheat your oven to 400°F (200°C).
* **Brush with Oil:** Lightly brush both sides of each eggplant slice with olive oil. This will help the eggplant to brown and become tender.
* **Bake:** Arrange the eggplant slices in a single layer on the prepared baking sheets. Bake for 15-20 minutes, or until the eggplant is tender and slightly golden brown. Flip the eggplant slices halfway through baking to ensure even cooking. Keep a close eye on the eggplant; you want it to be tender but not mushy. Remove from the oven and let cool slightly.

### 3. Prepare the Ricotta Filling

* **Combine Ingredients:** In a medium mixing bowl, combine the ricotta cheese, Parmesan cheese, ½ cup of the mozzarella cheese, egg, chopped basil, minced garlic, Italian seasoning, and black pepper. Mix well until all ingredients are thoroughly combined. Taste the filling and adjust the seasoning as needed. You can add a pinch of salt if necessary, but be mindful that the Parmesan cheese is already salty.

### 4. Assemble the Rolls

* **Spread Filling:** Take one eggplant slice and spread a generous spoonful (about 2-3 tablespoons) of the ricotta filling evenly over the surface. Be careful not to overfill the eggplant, as the filling will expand slightly during baking.
* **Roll Up:** Carefully roll up the eggplant slice, starting from one end. Secure the roll with a toothpick if necessary. This helps to keep the roll intact during baking.
* **Arrange in Baking Dish:** Pour about half of the tomato sauce into the bottom of a 9×13 inch baking dish. Arrange the eggplant rolls seam-side down in the baking dish. This helps to prevent the rolls from unrolling during baking.
* **Top with Sauce and Cheese:** Pour the remaining tomato sauce over the eggplant rolls, ensuring that they are evenly coated. Sprinkle the remaining 1 cup of mozzarella cheese over the top. The cheese will melt and create a delicious, bubbly topping.

### 5. Bake the Rolls

* **Cover and Bake:** Cover the baking dish with aluminum foil. Bake for 20 minutes.
* **Uncover and Bake:** Remove the foil and bake for another 10-15 minutes, or until the cheese is melted and bubbly and the sauce is heated through. The rolls should be golden brown and the cheese should be lightly browned.
* **Let Rest:** Remove from the oven and let rest for 5-10 minutes before serving. This allows the rolls to set slightly and makes them easier to handle.

### 6. Garnish and Serve

* **Garnish:** Garnish with fresh basil leaves and grated Parmesan cheese, if desired. These additions add a pop of color and enhance the flavor of the dish.
* **Serve:** Serve the Stuffed Eggplant Parmesan Rolls hot. They are delicious on their own or served with a side of pasta, salad, or crusty bread.

## Tips for Success

* **Use High-Quality Ingredients:** The better the ingredients, the better the final result. Use fresh, high-quality eggplant, ricotta cheese, and tomato sauce.
* **Slice Eggplant Evenly:** Consistent thickness is key to even cooking. Use a mandoline or a very sharp knife to slice the eggplant into uniform slices.
* **Don’t Skip the Salting Step:** Salting the eggplant helps to draw out excess moisture and prevent it from becoming soggy. It also helps to improve the texture of the eggplant.
* **Don’t Overfill the Rolls:** Overfilling the rolls can cause them to burst during baking. Use a generous spoonful of filling, but don’t pack it in too tightly.
* **Secure with Toothpicks (Optional):** If you’re having trouble keeping the rolls intact, secure them with toothpicks before baking. Remove the toothpicks before serving.
* **Adjust Seasoning to Taste:** Taste the ricotta filling and adjust the seasoning as needed. You may want to add more garlic, basil, or Italian seasoning, depending on your preference.
* **Use a Good Quality Tomato Sauce:** Choose a tomato sauce that you enjoy the taste of, as it will be a key component of the overall flavor of the dish. Homemade marinara sauce is always a great option, but a good quality jarred sauce will also work well.
* **Don’t Overbake:** Overbaking can dry out the eggplant and cheese. Bake until the cheese is melted and bubbly and the sauce is heated through.
* **Let Rest Before Serving:** Allowing the rolls to rest for a few minutes before serving helps them to set slightly and makes them easier to handle.

## Variations and Substitutions

* **Vegetarian:** This recipe is naturally vegetarian.
* **Gluten-Free:** Use gluten-free tomato sauce to make this recipe gluten-free.
* **Vegan:** To make this recipe vegan, use vegan ricotta cheese, vegan mozzarella cheese, and a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons of water).
* **Add Vegetables:** Add chopped spinach, mushrooms, or zucchini to the ricotta filling for extra flavor and nutrients.
* **Use Different Cheeses:** Experiment with different cheeses, such as provolone, fontina, or Gruyere.
* **Add Meat:** Add cooked ground beef, sausage, or Italian sausage to the ricotta filling for a heartier meal.
* **Spicy:** Add a pinch of red pepper flakes to the ricotta filling or the tomato sauce for a spicy kick.
* **Herbs:** Experiment with different herbs, such as oregano, thyme, or parsley.

## Serving Suggestions

* **Pasta:** Serve the Stuffed Eggplant Parmesan Rolls with a side of pasta, such as spaghetti, linguine, or penne.
* **Salad:** Serve with a fresh salad, such as a Caesar salad, a garden salad, or a Caprese salad.
* **Crusty Bread:** Serve with crusty bread for dipping into the tomato sauce.
* **Garlic Bread:** Serve with garlic bread for an extra indulgent meal.
* **Roasted Vegetables:** Serve with roasted vegetables, such as broccoli, asparagus, or bell peppers.

## Storage Instructions

* **Refrigerate:** Leftover Stuffed Eggplant Parmesan Rolls can be stored in an airtight container in the refrigerator for up to 3 days.
* **Reheat:** Reheat in the oven at 350°F (175°C) for 15-20 minutes, or until heated through. You can also reheat in the microwave, but the eggplant may become slightly soggy.
* **Freeze:** To freeze, let the rolls cool completely. Wrap them individually in plastic wrap and then place them in a freezer-safe bag or container. Freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.

## Nutritional Information (Approximate)

* Calories: 350-450 per serving (depending on ingredients and portion size)
* Fat: 20-30 grams
* Protein: 20-25 grams
* Carbohydrates: 20-30 grams

*Note: Nutritional information is an estimate and may vary depending on the specific ingredients used.*

## Conclusion

These Stuffed Eggplant Parmesan Rolls are a delicious and elegant twist on a classic dish. They’re perfect for a weeknight dinner, a special occasion, or any time you want to impress your family and friends. With their tender eggplant, rich tomato sauce, creamy ricotta, and melty mozzarella, they’re a guaranteed crowd-pleaser. So, gather your ingredients, follow these simple steps, and get ready to enjoy a truly unforgettable meal!
Enjoy cooking!