Stuffed Eggplant RollA super delicious and easy-to-prepare dish, the eggplant roll with pizza sauce is a main course that makes everyone happy. The eggplants, a good tomato sauce, and plenty of cheese make it truly irresistible and easy to prepare. Besides serving it as a main course, we can also prepare it as an appetizer, a flavorful and melty slice that’s truly delightful. We can also prepare it in advance, the day before, and pop it in the oven just before serving to melt the cheese. It’s delicious hot and also great cold, and we can personalize it by stuffing it with whatever we like, our favorite cheese or with mushrooms or artichokes. The more it’s stuffed, the tastier it is. If you love rolls, try the stuffed eggplant roll, the cold zucchini roll, the stuffed rolled omelette, or the rolled zucchini omelette.
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MORE RECIPES WITH EGGPLANT
Eggplant Parmigiana in a pan
Stuffed Eggplant Roll
Bread and Eggplant Pie
Ricotta Medallions with Eggplant
- Difficulty: Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 4 people
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Spring, Summer and Autumn
Ingredients for the Preparation of Eggplants with Pizza Sauce
- 2 oval eggplants
- 5.3 oz sliced scamorza cheese
- 2 tbsps extra virgin olive oil
- 4 tbsps breadcrumbs
- 1 carrot
- Half celery stalk
- Half onion
- 3 tbsps extra virgin olive oil
- 7.1 oz tomato sauce
- 1 to taste salt and chili pepper
- a few basil leaves
Tools
- 1 Knife vegetable
- 1 Baking Tray
Preparation of the Eggplant Roll with Pizza Sauce
Let’s start our roll with the eggplants. Slice them after washing. Arrange them on a baking sheet covered with parchment paper and breadcrumbs. Add salt, sprinkle with a little breadcrumbs, a drizzle of oil and bake in a preheated oven at 356°F for about 20 minutes. Alternatively, you can also grill them.
While the eggplants cook, finely chop the washed celery, carrot, and onion. Put them in a saucepan with a drizzle of oil, and when they are golden, add the tomato sauce. Flavor with basil, salt, and chili pepper, and cook, allowing your sauce to thicken well.
When the eggplants and sauce are ready, assemble the roll. Lay the eggplant slices next to each other, forming a rectangle. Cover with tomato sauce and sliced cheese. Using the parchment paper underneath, roll it up to form a log. Cover the roll with grated parmesan cheese, drizzle with a little oil, and place in a hot oven at 356°F for about 15 minutes.
Storage
We can store the roll for a couple of days in the fridge on a plate covered with plastic wrap.
VARIANTS
Roll with cherry tomatoes and basil:
Include halved cherry tomatoes and fresh basil leaves inside for a Mediterranean touch.
Roll with mushrooms and olives:
Prepare a filling with sautéed mushrooms, pitted black olives, and capers. These ingredients add flavor and a rustic touch.
Roll with eggplant and ricotta:
Add a layer of ricotta mixed with herbs (such as parsley or basil) for a softer and creamier filling.
Roll with grilled vegetables and pesto:
Include grilled eggplants, zucchini, and peppers with a drizzle of pesto (also vegan, if you prefer). This will give an intense and aromatic flavor.
Roll with spinach and pine nuts:
Prepare a filling of sautéed spinach, toasted pine nuts, and grated cheese (or a vegan version). It’s a classic and very tasty combination.
