New Eating Adventures

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Eggplant Roll-Ups

Ever since I had made Eggplant Parmesan, I have been wanting to use it in another recipe. A few weeks ago I was at a friend’s house and she made us frozen eggplant roll-ups that she bought from her son’s fundraiser. They were delicious and I knew that I could make them. So I searched, found a recipe, and made lunch.

Eggplant Roll-Ups

(Revised from Rachael Ray)


  • 1 large eggplant, cut lengthwise into about 1/4” slices (8-10 slices)
  • salt and pepper
  • 4 large eggs
  • 1 tablespoon *Italian seasoning, separated
  • 2 1/2 cups bread crumbs
  • 6 tablespoons olive oil
  • 1 cup part-skim ricotta cheese
  • 1/4 cup shredded mozzarella
  • 1/4 cup grated parmesan cheese, separated
  • 1 cup marinara sauce, store bought or homemade


Season the eggplant with salt and pepper. On a large plate, whisk together the eggs and half of the Italian seasoning. Pour the bread crumbs onto a large plate.

Dip each eggplant slice into the egg mixture, then coat with the bread crumbs. It is going to get messy!

Preheat the oven to 350 degrees F. In a large nonstick skillet, heat 2 tablespoons olive oil over medium-heat. Work in batches, cook the eggplant until golden, 2 minutes on each side, using the remaining 4 tablespoons of olive oil when needed. Transfer the eggplant to a paper-towel-lined baking sheet.

In a small bowl, combine the ricotta, the other half of the Italian seasoning, mozzarella and parmesan cheese.

Place the ricotta mixture at the large end of the eggplant and roll up.

Place in a greased baking dish with the seam side down. I sprinkled a little bit more of parmesan on top. Bake until the eggplant is tender when pierced with a fork, about 10 minutes.

While the eggplant is cooking, heat the marinara sauce. Serve the roll-ups on a bed of sauce or with pasta. Top with a yummy sprinkling of more parmesan cheese. 

I am beginning to think that breaded eggplant is one of the most delicious vegetables ever! Especially with some pasta and marinara.

*I made my own Italian seasoning with what I had in my spice drawer. Mix together 1/2 teaspoon of each dried herb: oregano, basil, marjoram, parsley, rosemary, savory, garlic powder, onion powder, and a 1/4 teaspoon red pepper flakes.

Filed under vegetables eggplant sauce cheese stuffing

  1. neweatingadventures posted this