Eggplant rolls stuffed with meat are a rich oven-baked second course, with a tasty and stringy filling. I made the rolls with grilled eggplants, then filled them with minced meat patties with a cheesy center. Finally, I topped everything with basil sauce and gratinated in the oven with breadcrumbs and grated Parmesan. With simple ingredients, you’ll serve a mouth-watering dish at the table!
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Eggplant Recipes
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- Difficulty: Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 15 Pieces
- Cooking methods: Oven, Stove
Ingredients
- 1 large black oval eggplant
- 7 oz minced meat
- 1.75 oz mixed cheese (or mozzarella)
- 1 tbsp grated Parmesan
- to taste salt
- 1 sprig parsley
- 0.8 cup tomato sauce
- to taste extra virgin olive oil
- to taste salt
- 1 clove garlic
- to taste basil
- to taste breadcrumbs
- to taste grated Parmesan
Preparation
To make the Eggplant Rolls, first prepare the basil sauce. In a pan, pour a drizzle of extra virgin olive oil and the garlic clove. Heat over low flame and slightly brown the garlic.
Then add the tomato sauce and a few basil leaves. Continue cooking over medium heat and add salt at the end.
Wash and trim the eggplant, then cut it into thin slices lengthwise. Heat the grill and grill the eggplants on both sides.
In a bowl, mix the minced meat with grated Parmesan; add the chopped parsley and then salt.
Cut the cheese (or mozzarella) into sticks. With your hands, take some of the meat mixture and place a cheese stick in the center.
Make a small patty and place it at one end of a grilled eggplant slice. Roll the eggplant onto itself to form a roll. Do the same with the rest of the meat mixture and eggplant slices.
Pour a spoonful of basil sauce at the bottom of a baking dish. Then place the rolls inside the dish and top them with the remaining sauce.
Sprinkle with breadcrumbs and grated Parmesan. Bake in the preheated oven at 390°F for 15/20 minutes.
Once ready, remove the rolls from the oven and serve them with a few basil leaves. Enjoy your meal!
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