Gorgonzola & Spinach Stuffed Eggplant Rolls with Savory Mushroom Tomato Sauce
Indulge in the rich flavors of Gorgonzola cheese and fresh spinach wrapped delicately in tender eggplant rolls, all laced with a hearty mushroom tomato sauce. This vegetarian delight not only showcases the creamy tang of Gorgonzola but also offers a healthy meal option that can be easily customized by adding meat, such as ground Italian sausage or veal. Perfect for a cozy weeknight dinner or an impressive gathering, serve alongside grilled ciabatta bread to soak up every delicious drop of sauce. Don't forget to pair it with a glass of your favorite wine for the ultimate dining experience.
N/A
Servings
N/A
Calories
15
Ingredients
Ingredients
Crushed tomatoes
1 (16-ounce can)
Sweet onion
1 (medium, chopped)
Garlic cloves
2 (minced)
Chopped mushrooms
1 1/2 (cups)
Chopped basil
2 (tablespoons)
Dried oregano
1 (tablespoon)
Salt
to taste
Pepper
to taste
Eggplant
1 (medium)
Chopped artichokes
8 (ounces)
Frozen chopped spinach
1 (cup, drained and chopped)
Creamy Gorgonzola cheese
8 (ounces)
Mozzarella cheese
2 (ounces, cubed)
Grated Parmesan cheese
1 (ounce)
Chopped basil
for garnish
Instructions
1
In a medium skillet over medium heat, sweat the chopped onions until translucent, about 5 minutes. Add the minced garlic and sauté for an additional 3 minutes until fragrant.
2
Incorporate the chopped mushrooms into the skillet and sauté for another 3 to 4 minutes until they start to soften. Add the can of crushed tomatoes, chopped basil, dried oregano, and season with salt and pepper. Stir well and let the sauce simmer on medium-low heat while preparing the eggplant rolls.
3
In a separate saucepan over medium-low heat, combine the chopped artichokes, drained spinach, Gorgonzola cheese, and cubed mozzarella. Stir continuously until the cheeses melt and the mixture is smooth and well combined. Season with salt and pepper to taste.
4
Prepare the eggplant by cutting off both ends and discarding them. Slice the eggplant lengthwise into 1/4-inch strips. Season each strip with salt and pepper.
5
Take a spoonful of the cheese mixture and place it at one end of an eggplant strip. Carefully roll the eggplant around the filling and secure the rolls with toothpicks.
6
Repeat the rolling process until all the filling and eggplant strips are used.
7
Spoon a layer of the mushroom tomato sauce onto the bottom of a baking dish. Arrange the stuffed eggplant rolls in the dish and cover them with the remaining sauce.
8
Preheat the oven to 325°F (165°C) and bake for 25 minutes or until the eggplant is tender. In the final 5 minutes of baking, sprinkle grated Parmesan cheese over the top to achieve a delightful golden crust.
9
Once done, remove from the oven and let cool slightly. Garnish with fresh chopped basil before serving.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the name of this recipe?
The recipe is Gorgonzola & Spinach Stuffed Eggplant Rolls with Savory Mushroom Tomato Sauce.
Is this recipe suitable for vegetarians?
Yes, this is a vegetarian delight featuring eggplant and cheese.
Can I add meat to these eggplant rolls?
Yes, you can easily customize the dish by adding ground Italian sausage or veal.
What are the main cheeses used in the filling?
The filling uses creamy Gorgonzola cheese and cubed mozzarella.
How thick should I slice the eggplant?
The eggplant should be sliced lengthwise into 1/4-inch strips.
What temperature should the oven be set to?
Preheat your oven to 325°F (165°C).
How long does the dish need to bake?
The dish should bake for 25 minutes or until the eggplant is tender.
When should I add the Parmesan cheese?
Sprinkle the grated Parmesan cheese over the top during the final 5 minutes of baking.
What ingredients are in the mushroom tomato sauce?
The sauce contains sweet onion, garlic, mushrooms, crushed tomatoes, basil, and oregano.
How do I keep the eggplant rolls from falling apart?
Secure the rolls with toothpicks after rolling the eggplant around the filling.
How many garlic cloves are required?
The recipe calls for 2 minced garlic cloves.
What kind of tomatoes should I use?
Use one 16-ounce can of crushed tomatoes.
How do I prepare the spinach for the filling?
Use one cup of frozen chopped spinach that has been drained and chopped.
What should I do with the ends of the eggplant?
Cut off both ends and discard them before slicing the eggplant into strips.
How long should I sauté the onions?
Sweat the chopped onions for about 5 minutes until they are translucent.
What is the suggested serving accompaniment?
Serve the rolls alongside grilled ciabatta bread and your favorite wine.
How much Gorgonzola cheese is needed?
You will need 8 ounces of creamy Gorgonzola cheese.
Are artichokes included in this recipe?
Yes, the recipe includes 8 ounces of chopped artichokes in the filling.
What herbs are used for seasoning the sauce?
The sauce is seasoned with chopped basil and dried oregano.
How do I melt the cheese mixture?
Combine artichokes, spinach, and cheeses in a saucepan over medium-low heat and stir until smooth.
What is used for the final garnish?
Garnish the finished dish with fresh chopped basil.
Is this recipe gluten-free?
The recipe is tagged as having a gluten-free option, but ensure your ingredients are certified gluten-free.
How many mushrooms are needed for the sauce?
The recipe requires 1 1/2 cups of chopped mushrooms.
What type of onion is recommended?
A medium sweet onion is recommended for this recipe.
Should I season the eggplant strips?
Yes, season each eggplant strip with salt and pepper before adding the filling.
How much mozzarella cheese is used?
The recipe uses 2 ounces of cubed mozzarella cheese.
What is the first step in making the sauce?
The first step is sweating the chopped onions in a skillet over medium heat.
Do I need to let the dish cool before serving?
Yes, remove it from the oven and let it cool slightly before garnishing and serving.
How much Parmesan cheese is needed for the crust?
You will need 1 ounce of grated Parmesan cheese.
How many ingredients are in this recipe in total?
There are 15 ingredients used in this recipe.