Eggplant Rolls with Mozzarella and Tomato Sauce

Eggplants are a common ingredient in Italian cuisine. They are prepared in countless ways, but they are best when combined with tomatoes, basil, and mozzarella. This time, we present you with a recipe for delicious eggplant and mozzarella rolls with tomato sauce, which you can serve as an appetizer, side dish, or main course.

Details

  • Preparation Time: 25 minutes
  • Cooking Time: 60 minutes
  • Difficulty: 2
  • Spiciness: 0
  • Number of Servings: 4

Ingredients

Filling

  • 200 g Cheese, ricotta

  • 140 g Cheese, mozzarella

  • 50 g Cheese, Parmesan, grated

  • 1 piece Egg, fresh

  • 3 pieces Eggplant, raw

  • 4 spoon Oil, olive

  • pieces Salt, table

  • 125 g Cheese, mozzarella

Tomato sauce

  • 3 spoons Oil, olive

  • 1 piece Onion, raw

  • 2 pod Garlic, fresh

  • 500 ml Tomato, pieces - can

  • 1 handful Basil, fresh

Steps

  1. Wash the eggplants, clean them, and slice them lengthwise into approximately 0.5 cm thick slices. Salt the slices and place them in a colander set in the kitchen sink. Weigh the slices down with a plate and let them sit for 30 minutes to release excess water.

  2. Peel the onion and garlic and finely chop them separately. Cut the basil leaves into smaller pieces. Heat olive oil in a pot. Add the chopped onion and sauté for 5 minutes, stirring occasionally, until it becomes translucent and softens slightly. Add the garlic and sauté with the onion for 1 minute, then pour the tomatoes into the pot. Mix well and season with pepper, salt, and basil. Cook the sauce over medium heat for 10 minutes or just until it thickens slightly.

  3. Squeeze the eggplant slices and dry them well with paper towels. Dry the slices on both sides and lightly fry them in a little olive oil.

  4. Preheat the oven to 190 degrees Celsius. Pour half of the tomato sauce into a deep baking dish and spread it evenly over the bottom using a ladle or spoon. In a bowl, mix the egg, ricotta, grated mozzarella, and Parmesan. Lightly season the mixture with pepper and salt. Lay the fried eggplant slices on a clean work surface and place a spoonful of the prepared filling on the lower third of each slice. Carefully roll up the eggplant slices (starting from the bottom) to form rolls, which you then place tightly together in the baking dish. Pour the remaining tomato sauce over the rolls and top with slices of mozzarella. Cover the dish with aluminum foil and bake in the preheated oven for 30 minutes, then remove the foil and bake for an additional 15 minutes until the cheese on top is nicely golden brown.

Nutrition Information (Per 100g)

  • Calories: 165.52 kcal
  • Fat: 12.36 g
    • Saturated Fat: 4.92 g
  • Carbohydrates: 4.05 g
    • Sugars: 1.3 g
  • Protein: 8.24 g
  • Fiber: 1.37 g

Advice

Instead of ricotta, you can use regular or albumin cottage cheese.