Baked stuffed eggplant rolls are tasty and savory. The recipe I want to share with you today is a simple and delicious Eggplant Recipe. Thin slices of eggplant first grilled and then filled with a simple filling and then simply gratinated in the oven. My family loved them, and I’m sure they will become a recipe to prepare often in summer. I find them excellent both hot, but even at room temperature they are very good. Few and simple ingredients to prepare tasty and delicious Eggplant Rolls. For the filling, I simply used bread crumbs, cherry tomatoes, and capers. Let’s quickly head to the kitchen and prepare the Baked Stuffed Eggplant Rolls together

AND DON’T MISS THESE RECIPES TOO:

Difficulty: Easy
Cost: Economical
Preparation time: 15 Minutes
Portions: For 4 people
Cooking methods: Oven
Cuisine: Italian
Seasonality: Spring, Summer

116.66 Kcal

calories per serving

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Energy 116.66 (Kcal)
Carbohydrates 11.73 (g) of which sugars 3.56 (g)
Proteins 3.77 (g)
Fat 6.61 (g) of which saturated 1.73 (g)of which unsaturated 0.89 (g)
Fibers 2.48 (g)
Sodium 207.03 (mg)

Indicative values for a portion of 120 g processed in an automated way starting from the nutritional information available on the CREA^* and FoodData Central^** databases. It is not food and / or nutritional advice.

^* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ^** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov

Ingredients for Baked Eggplant Rolls

0.88 lbs eggplants
2.5 oz bread crumbs
0.88 lbs tomatoes
1.41 oz grated Parmesan
2 tbsps capers
2 tbsps extra virgin olive oil
1 clove garlic
1 bunch parsley
to taste salt

How to Prepare Baked Eggplant Rolls

Wash the eggplants, remove the stalk and the base, and without peeling them, cut them into thin slices lengthwise. Grill the eggplant slices on a hot grill. Wash the tomatoes and cut them into small pieces.
Prepare the filling: coarsely crumble the bread crumbs into a bowl. Add a minced garlic clove, 2/3 of the tomatoes, chopped parsley, capers, and 3 tablespoons of extra virgin olive oil. Mix.
Arrange the grilled eggplant slices on the work surface and place a spoonful of filling in the center of each slice. Roll the eggplants to form the Rolls. Arrange the Eggplant Rolls side by side in an oiled baking dish.
Distribute the remaining tomatoes over the eggplants. Season with salt, sprinkle with grated Parmesan, and finally drizzle with extra virgin olive oil. Cook the Baked Stuffed Eggplant Rolls in the preheated oven at 375°F for 14 minutes, setting the oven to grill for the last 3-4 minutes.
See you tomorrow with a new recipe, a hug, Loredana