Savory Stuffed Eggplant Rolls in Marinara Sauce
Indulge in a delightful Italian dish with these rolled stuffed eggplant (aubergine) that perfectly balance flavors and textures. This make-ahead main course is an ideal solution for entertaining guests or enjoying a hearty family meal. The layers of golden-browned eggplant are filled with a creamy ricotta and mozzarella mixture and bathed in a rich homemade marinara sauce. With a few adaptations from the original recipe by Joanne Scanapico, this version turns a wholesome vegetable into a satisfying, savory dish. Best prepared in advance, these rolls can be baked fresh just before serving, making them a fantastic addition to any gathering. You can also freeze them for later, ensuring you always have this delicious meal on hand!
N/A
Servings
N/A
Calories
19
Ingredients
Ingredients
Garlic cloves
4 (finely chopped)
Vegetable oil
1 cup
Crushed tomatoes with puree
2 (28 ounce) cans
Tomato sauce
1 (6 ounce) can
Salt
1/2 teaspoon
Pepper
1/2 teaspoon
Dried basil
1 teaspoon (can substitute fresh accordingly)
Dried oregano
1 teaspoon (can substitute fresh accordingly)
Dried parsley
1 teaspoon (can substitute fresh accordingly)
Bay leaf
1 (can substitute fresh accordingly)
Plain breadcrumbs
4 cups
All-purpose flour
2 cups (sifted)
Eggs
4 (beaten with milk)
Milk
1/4 cup
Eggplants
2 (1 lb each) (peeled and sliced lengthwise)
Ricotta cheese
2 (15 ounce) containers
Mozzarella cheese
1 (8 ounce) package (grated)
Grated parmesan cheese
1/2 cup
Chopped fresh parsley
2 cups
Instructions
1
In a large saucepan, heat 1 tablespoon of vegetable oil over medium heat and sauté the finely chopped garlic until golden brown, about 4 minutes. Be cautious not to burn the garlic.
2
In batches, combine the crushed tomatoes, tomato sauce, salt, pepper, dried basil, dried oregano, and dried parsley in a blender. Blend until smooth.
3
Pour the blended tomato mixture into the saucepan with the sautéed garlic. Add the bay leaf and bring the sauce to a boil. Lower the heat and let it simmer, partially covered, for 30 minutes. Once done, remove from heat and set aside.
4
In a large shallow pan, mix the plain breadcrumbs and sifted all-purpose flour. In a separate large bowl, beat the eggs and milk together.
5
Peel the eggplants and cut them lengthwise into 1/8-inch-thick slices. Dip each slice into the egg mixture, then dredge in the breadcrumb-flour mixture, shaking off any excess. Place the coated slices on a piece of wax paper.
6
In a large skillet, heat about 3 tablespoons of oil per batch over medium-high heat. Sauté the eggplant slices until golden brown, about 1 minute per side. Drain them on paper towels.
7
In a mixing bowl, combine the ricotta cheese, grated mozzarella cheese, grated parmesan cheese, and chopped fresh parsley. Mix well until fully combined.
8
On one side of each slice of sautéed eggplant, spread 2 to 3 tablespoons of the cheese mixture, then roll them up into a jelly-roll fashion.
9
Spread 1 cup of marinara sauce over the bottom of each of two 11 3/4"x 7 1/2"x 1 3/4" baking dishes. Arrange the stuffed eggplant rolls seam-side down in a single layer in the dishes.
10
Spoon additional sauce over the rolls and reserve any remaining sauce for serving.
11
Cover the baking dishes with foil and bake in a preheated 450°F (230°C) oven for 30 minutes, or until the sauce is bubbly and the rolls are heated through.
12
Garnish with additional chopped parsley if desired. Serve with the reserved marinara sauce for extra flavor.
13
To prepare in advance, assemble the rolls earlier in the day and bake just before serving. Alternatively, you can freeze the rolls; defrost in the refrigerator overnight and then bake as directed.
14
Note: For a saucier dish, feel free to double the sauce ingredients!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the primary flavor profile of Savory Stuffed Eggplant Rolls in Marinara Sauce?
This dish offers a classic Italian flavor profile, balancing the earthiness of golden-browned eggplant with a creamy ricotta and mozzarella filling and a rich, herb-infused homemade marinara sauce.
What are the main ingredients for the homemade marinara sauce?
The sauce is made from crushed tomatoes with puree, tomato sauce, garlic, vegetable oil, salt, pepper, dried basil, dried oregano, dried parsley, and a bay leaf.
How should the garlic be prepared for the sauce?
You should finely chop four garlic cloves and saute them in vegetable oil over medium heat for about 4 minutes until they are golden brown, being careful not to burn them.
Do I need to blend the marinara sauce?
Yes, for a smooth consistency, you should combine the crushed tomatoes, tomato sauce, and seasonings in a blender and process until smooth before adding it to the sauteed garlic.
How long should the marinara sauce simmer?
The sauce should simmer partially covered for 30 minutes after it has been brought to a boil.
How thick should the eggplant slices be?
The eggplants should be peeled and cut lengthwise into slices that are approximately 1/8-inch thick.
What is the process for breading the eggplant slices?
First, dip each eggplant slice into a mixture of beaten eggs and milk, then dredge them in a mixture of plain breadcrumbs and sifted all-purpose flour.
How do I cook the eggplant slices before rolling them?
Saute the coated eggplant slices in a skillet with oil over medium-high heat for about 1 minute per side until they are golden brown, then drain them on paper towels.
What cheeses are used in the stuffing?
The stuffing consists of a mixture of ricotta cheese, grated mozzarella cheese, and grated parmesan cheese.
How much cheese filling should be used per eggplant roll?
You should spread approximately 2 to 3 tablespoons of the cheese mixture onto one side of each sauteed eggplant slice before rolling.
How do I assemble the rolls in the baking dish?
Spread 1 cup of marinara sauce on the bottom of the baking dish, then place the stuffed eggplant rolls seam-side down in a single layer.
What is the recommended baking temperature?
The oven should be preheated to 450 degrees Fahrenheit (230 degrees Celsius).
How long do the eggplant rolls need to bake?
Bake the rolls covered with foil for 30 minutes, or until the sauce is bubbly and the rolls are heated through.
Can I make this dish ahead of time?
Yes, you can assemble the rolls earlier in the day and keep them refrigerated until you are ready to bake them fresh for serving.
Is this recipe freezer-friendly?
Yes, you can freeze the assembled rolls. To serve, defrost them in the refrigerator overnight and then bake as directed.
Can I use fresh herbs instead of dried ones?
Yes, you can substitute fresh basil, oregano, and parsley for the dried versions; just adjust the quantities accordingly.
What should I do if I prefer more sauce?
If you enjoy a saucier dish, you can double the ingredients for the marinara sauce.
How do I prevent the garlic from burning while sauteing?
Keep the heat at medium and watch closely; the garlic should only take about 4 minutes to turn golden brown.
What type of breadcrumbs should I use?
The recipe calls for plain breadcrumbs, which are mixed with sifted all-purpose flour for the coating.
What size baking dishes are required?
The recipe suggests using two 11 3/4 inch by 7 1/2 inch by 1 3/4 inch baking dishes.
Should I peel the eggplant before slicing?
Yes, the recipe specifies that the eggplants should be peeled before being sliced lengthwise.
What is the best way to serve these eggplant rolls?
Serve them warm, garnished with extra fresh parsley and accompanied by the reserved marinara sauce on the side.
How many eggplants are needed for this recipe?
You will need two eggplants, weighing approximately one pound each.
Is it necessary to sift the flour?
Yes, using sifted all-purpose flour ensures a smoother mixture when combined with the breadcrumbs for the coating.
What should I do with the remaining sauce after assembly?
Any sauce not used for layering or topping the rolls should be reserved and served alongside the finished dish.
Can I substitute vegetable oil for another type?
While vegetable oil is used for sauteing, you could likely use another neutral oil with a high smoke point if preferred.
How many containers of ricotta cheese are needed?
The recipe requires two 15-ounce containers of ricotta cheese.
What is the role of milk in the breading process?
The 1/4 cup of milk is beaten together with the eggs to create a liquid base that helps the breadcrumb mixture adhere to the eggplant.
Does this dish contain meat?
No, this is a vegetarian dish as it relies on eggplant and a variety of cheeses for its structure and flavor.
What should I do with the bay leaf in the sauce?
The bay leaf should be added while the sauce simmers and should be removed before serving or assembling the rolls.