If you’re looking for a main course (or a tasty starter) that smells of summer and tradition, these Eggplant Rolls in Tomato Sauce will win you over at the first bite! 🍆🍅 Imagine lightly grilled eggplant slices wrapping a heart of cooked ham and melty cheese, all dunked in a simple tomato sauce scented with basil.
A light recipe, since there’s no frying, yet incredibly flavorful. They’re perfect made ahead and ideal for those who love to mop up the sauce—my tip? Make them in advance and keep them in the fridge; when you reheat them on the stove they will taste even better because the flavors will have melded.
Below I’ll leave you other tasty eggplant recipes to try, and then, as always, right under the photo, let’s discover how to make the Eggplant Rolls in Tomato Sauce 😉
See you soon with the next recipe, Ana Amalia!
- Difficulty: Easy
- Cost: Affordable
- Preparation time: 15 Minutes
- Portions: 2 people
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Spring, Summer and Autumn
Ingredients for eggplant rolls in tomato sauce
- 2 black oval eggplants
- 3.5 oz cooked ham (prosciutto cotto)
- 5.3 oz buffalo mozzarella (well drained)
- 1 1/4 cup tomato purée (passata)
- 1 clove garlic
- to taste salt
- to taste basil (fresh)
- 2 tbsp extra virgin olive oil
Preparation of eggplant rolls in tomato sauce
1. Preparing the eggplants: Wash the eggplants, trim the ends and slice them lengthwise into even slices (about 4–5 mm thick).
If you have time, salt them lightly and let them drain in a colander for 20 minutes, then rinse and pat dry. Alternatively, you can grill them directly on a hot griddle for 2–3 minutes per side until they become soft and flexible. (4–5 mm ≈ 0.16–0.20 in, roughly 1/6–3/16 in.)
2. Make the tomato sauce: In a large skillet, brown one clove of garlic with a drizzle of extra virgin olive oil. Pour in the tomato purée, season with salt and add a few fresh basil leaves.
Let it simmer gently for about 10 minutes: the sauce should remain fairly loose as it will continue to absorb flavor from the rolls.
3. Fill and roll the eggplants: Take a grilled eggplant slice, place half a slice of cooked ham on top and a stick (or a thin slice) of provola or the well-drained mozzarella.
Roll from the shorter side to form a roll. You don’t need a toothpick if you place them in the pan with the seam facing down!
4. Cook the rolls in the sauce: Gently place the rolls into the skillet with the sauce. Cover with a lid and cook for another 5–7 minutes on low heat. The heat will melt the cheese inside, making them irresistible.
If you like, you can sprinkle with grated Parmesan just before turning off the heat.
Storage for Eggplant Rolls in Tomato Sauce
In the refrigerator: The rolls keep very well for 2 days in an airtight container. In fact, they taste even better the next day as the flavors meld perfectly.
In the freezer: You can freeze them already cooked (once cooled) and consume within 2 months. Simply reheat them directly in a pan or in the microwave.
Tips for a Perfect Result
Choosing eggplants: Use long 🍆 or black oval eggplants, which are better for rolling without breaking.
The cheese: If you use mozzarella, make sure it is well drained or let it rest to drain for a few hours so it won’t release too much water into the sauce.
The bread: Don’t forget to serve these rolls with fresh 🍞 or toasted bread—mopping up the sauce is mandatory!
Tasty Variations
Vegetarian version: Omit the ham and fill with just provola and a pinch of oregano, or with ricotta mixed with Parmesan and basil.
Spicy touch: Add a bit of chili pepper 🌶 to the sauce for a bolder version.
Baked version: You can place the rolls in a baking dish with the sauce, sprinkle generously with Parmesan and bake at 392°F (200°C) for 10 minutes to get a gratinated crust.
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(FAQ) Frequently Asked Questions about Eggplant Rolls in Tomato Sauce
Can I prepare the eggplants the day before?
Certainly! You can grill them in advance and store them in the fridge, then fill and cook them in the sauce at the last moment.
Can they be eaten cold?
Yes, in summer they are great at room temperature, served as part of a buffet or a rustic antipasto.
Which cheese can I use instead of scamorza?
You can use provola, asiago, emmental or even a piece of feta for a saltier, more distinctive flavor.
