Best 6 Eggplant Rolls Filled With Basil And Cheese Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Indulge in the culinary delight of Eggplant Rolls Filled with Basil and Cheese, a captivating dish that tantalizes taste buds with its symphony of flavors. This vegetarian entrée showcases succulent eggplant slices meticulously rolled and stuffed with a savory filling of aromatic basil, delectable cheese, and a hint of garlic. Each bite offers a harmonious blend of textures, from the tender eggplant to the gooey cheese and the freshness of basil. Served with a zesty tomato sauce, these eggplant rolls are an explosion of flavors that will leave you craving for more.

But that's not all! Embark on a culinary journey with our comprehensive article that presents a diverse collection of eggplant roll recipes, each offering unique flavor combinations and culinary experiences. From the classic Italian-inspired Eggplant Rollatini to the spicy and flavorful Eggplant Involtini, we have curated a selection of recipes that cater to every palate. Explore the vibrant flavors of the Mediterranean with our Greek-style Eggplant Rolls, or delight in the rich and creamy delight of our Baked Eggplant Parmesan Rolls.

Whether you're a seasoned cook looking for your next culinary adventure or a beginner eager to explore the versatility of eggplant, our comprehensive guide provides step-by-step instructions, helpful tips, and stunning visuals to ensure your eggplant rolls turn out perfectly. So, gather your ingredients, prepare your taste buds, and let's embark on a delicious adventure with Eggplant Rolls Filled with Basil and Cheese, along with a variety of other tantalizing recipes that await you in our article.

Let's cook with our recipes!

EGGPLANT ROLL-UPS



Eggplant Roll-Ups image

We love these easy Italian eggplant roll-ups stuffed with creamy ricotta and spinach. The fact that they are vegetarian is a bonus! -Laura Haugen, Portland, Oregon

Provided by Taste of Home

Categories     Dinner

Time 1h10m

Yield 6 servings.

Number Of Ingredients 24

2 medium eggplants (about 2-1/2 pounds)
Cooking spray
1/2 teaspoon salt
3 cups fresh spinach leaves
SAUCE:
1 tablespoon olive oil
2 garlic cloves, minced
1 can (14-1/2 ounces) diced tomatoes
1 can (15 ounces) tomato puree
3 tablespoons minced fresh basil or 3 teaspoons dried basil
2 teaspoons sugar
1 teaspoon dried oregano
1/4 teaspoon salt
1/4 teaspoon pepper
FILLING:
1 carton (15 ounces) reduced-fat ricotta cheese
1/4 cup grated Parmesan cheese
1/2 teaspoon dried oregano
1/4 teaspoon pepper
Dash ground nutmeg
TOPPING:
1/4 cup grated Parmesan cheese
3 tablespoons panko bread crumbs
Minced fresh parsley, optional

Steps:

  • Preheat oven to 400°. Cut eggplants lengthwise into eighteen 1/4-in.-thick slices; reserve leftover pieces. Line 2 baking sheets with foil. Coat both sides of eggplant slices with cooking spray; place in a single layer on prepared pans. Sprinkle eggplant with 1/2 teaspoon salt. Bake until just pliable (do not soften completely), 10-12 minutes; cool slightly. , Meanwhile, in a large saucepan, bring 1/2 in. of water to a boil. Add spinach; cover and boil 2-3 minutes or until wilted. Drain spinach and squeeze dry. Chop spinach and set aside., Finely chop leftover eggplant to measure 1 cup (discard remaining or save for another use). In a large saucepan, heat oil over medium heat. Add chopped eggplant; cook and stir until tender. Add garlic; cook 1 minute longer. Stir in tomatoes, puree, basil, sugar, oregano, salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, 8-10 minutes or until flavors are blended., Spread 1 cup sauce into a 13x9-in. baking dish coated with cooking spray. In a small bowl, combine filling ingredients and spinach. Place a rounded tablespoon of filling on the wide end of each eggplant slice; carefully roll up. Place roll-ups over sauce, seam side down. Top with 1-1/2 cups sauce. In a small bowl, mix Parmesan cheese and bread crumbs; sprinkle over top. Bake until heated through and bubbly, 20-25 minutes. Serve with remaining sauce and, if desired, sprinkle with parsley.

Nutrition Facts : Calories 257 calories, Fat 10g fat (3g saturated fat), Cholesterol 23mg cholesterol, Sodium 652mg sodium, Carbohydrate 28g carbohydrate (14g sugars, Fiber 8g fiber), Protein 12g protein. Diabetic Exchanges

EGGPLANT ROLLS FILLED WITH BASIL AND CHEESE



Eggplant Rolls filled with Basil and Cheese image

A sensational way to do eggplant - and easy too! Serves 6 as an appetizer, 4 as a main (vegetarian) course.

Provided by evelynathens

Categories     Cheese

Time 55m

Yield 4-6 serving(s)

Number Of Ingredients 11

1 onion, chopped
2 tablespoons olive oil
1 clove garlic, minced
2 lbs tomatoes, peeled,seeded and chopped coarse
1 pinch sugar
1 lb flask-type eggplant, cut lengthwise into ¼ inch thick slices,sprinkle both sides of eggplant slices lightly with salt and
1 cup grated mozzarella cheese
1/2 cup chevre cheese or 1/2 cup boursin cheese, at room temperature
1/4 cup shredded basil leaves
2 -3 tablespoons olive oil
fresh basil leaf (to garnish)

Steps:

  • For sauce: Cook onion in oil over moderately-low heat, stirring, for 3 minutes.
  • Stir in garlic and cook, stirring, until onion is softened.
  • Add tomatoes, sugar and salt to taste and cook over moderate heat for 20 minutes.
  • Puree mixture in processor until completely smooth and continue cooking over moderately-high heat for 5-10 minutes until thickened.
  • Make rolls: Preheat broiler.
  • In a bowl, stir together mozzarella, goat cheese and shredded basil.
  • Pat eggplant dry.
  • Arrange 1 layer of eggplant in a baking pan and brush with some of the oil.
  • Broil 4 inches away from heat source for 3-4 minutes, or until golden.
  • Turn, brush with remaining oil, and broil 3-4 minutes more.
  • Transfer to a large platter to cool.
  • Spread a mounded teaspoon of the cheese mixture lengthwise down the middle of each eggplant slice, leaving a 1 inch border at the wide end and, beginning at the narrow end, roll up jelly roll fashion.
  • Arrange rolls, seam side down, in a oiled pyrex baking dish just large enough to hold rolls in one layer and broil for 3 minutes or until cheese is just melted and bubbling.
  • Transfer to serving plates, spoon sauce over and garnish with basil.

Nutrition Facts : Calories 331.1, Fat 24.2, SaturatedFat 8.3, Cholesterol 32, Sodium 255, Carbohydrate 19.6, Fiber 7.2, Sugar 10.4, Protein 12.5

CHEESY EGGPLANT ROLL-UPS RECIPE BY TASTY



Cheesy Eggplant Roll-Ups Recipe by Tasty image

Here's what you need: eggplants, ricotta cheese, shredded mozzarella cheese, shredded parmesan cheese, fresh basil, egg, salt, pepper, marinara sauce

Provided by Merle O'Neal

Categories     Dinner

Yield 13 servings

Number Of Ingredients 9

2 eggplants
2 cups ricotta cheese
1 cup shredded mozzarella cheese
½ cup shredded parmesan cheese
¼ cup fresh basil, chopped
1 egg
salt
pepper
1 cup marinara sauce

Steps:

  • Preheat oven to 350ºF (175ºC).
  • Slice the ends the eggplants and slice them into ¼ -inch (½ cm) slices and lay them out on a baking sheet covered in parchment paper.
  • Season with a pinch of salt on both sides of the eggplant slices and let them sweat for 20 minutes, then dry them with a paper towel. Once dried; add a pinch of pepper.
  • Bake for 20 minutes, or until soft.
  • Meanwhile, in a medium-size bowl, mix ricotta cheese, mozzarella cheese, parmesan cheese, basil, and egg.
  • Remove eggplant slices from the oven and turn oven to 400ºF (200ºC).
  • Spoon about 2 tablespoons of the mixture onto eggplant slice then roll it up, repeating for all slices.
  • In a 11x17-inch (28 x 43cm) baking sheet, pour ½ of the marinara sauce, then add all the roll-ups seam down. Pour remaining ½ of marinara sauce, and top with basil and parmesan.
  • Bake for 25 minutes, or until cheese is melted and golden brown.
  • Enjoy!

Nutrition Facts : Calories 143 calories, Carbohydrate 10 grams, Fat 8 grams, Fiber 2 grams, Protein 8 grams, Sugar 3 grams

STUFFED EGGPLANT PARMESAN ROLLS



Stuffed Eggplant Parmesan Rolls image

Had this for the first time at a take-out pizza and pasta place in southern California. We all loved it so much that we came up with our own version that is just as good as the take-out one. This has become an all-time favorite in our house. Serve with your favorite tomato sauce, cream sauce, or other topping sauce. We serve this over spaghetti noodles, then top with favorite sauce sprinkled with cheese. Or just eat as they are straight from the oven.

Provided by Nikki Wilson

Categories     World Cuisine Recipes     European     Italian

Time 1h25m

Yield 8

Number Of Ingredients 10

1 large eggplant, ends trimmed
2 teaspoons sea salt, or as needed
1 cup all-purpose flour
3 eggs, beaten
1 cup dried bread crumbs
vegetable oil for frying, or as needed
2 cups ricotta cheese
½ cup grated Romano cheese
1 tablespoon minced garlic
salt and ground black pepper to taste

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Grease a 9x13-inch baking dish with butter.
  • Slice eggplant into 1/4-inch thick slices lengthwise; discard the end slices with skin. Lay the eggplant slices on paper towels and sprinkle both sides generously with sea salt. Let slices drain for 30 minutes; rinse and pat dry with paper towels.
  • Place flour, eggs, and bread crumbs in separate shallow bowls. Dip each eggplant slice in flour and shake off excess; dip into egg and then into bread crumbs.
  • Heat vegetable oil in a large skillet over medium heat and fry the slices until golden brown, about 5 minutes per side. Drain on paper towels, place on baking sheets, and refrigerate eggplant for 10 minutes.
  • Mix ricotta cheese, Romano cheese, and garlic in a bowl; season to taste with salt and black pepper. Place a cooled eggplant slice onto a work surface and mound 1/3 to 1/2 cup of cheese mixture in the center; roll up slice and place seam side down into the prepared baking sheet. Repeat with remaining slices and cheese filling.
  • Bake rolls in the preheated oven until filling is hot, about 25 minutes.

Nutrition Facts : Calories 315.1 calories, Carbohydrate 30.2 g, Cholesterol 95.2 mg, Fat 14.9 g, Fiber 3.9 g, Protein 15.6 g, SaturatedFat 5.6 g, Sodium 747.1 mg, Sugar 3.2 g

AWESOME EGGPLANT ROLLATINE



Awesome Eggplant Rollatine image

This is one of my favorite recipes. Thin sliced eggplant is stuffed with cheese and spinach and topped with marinara sauce. I often use prepared jarred sauce to cut the cook time.

Provided by DEBNJAMES

Categories     Fruits and Vegetables     Vegetables     Eggplant

Time 1h5m

Yield 4

Number Of Ingredients 13

4 eggs, lightly beaten
2 tablespoons garlic powder, divided
2 cups grated Parmesan cheese, divided
1 tablespoon Italian seasoning
salt and pepper to taste
1 cup all-purpose flour
1 cup vegetable oil for frying
2 large eggplant, peeled and sliced
1 (15 ounce) container ricotta cheese
1 cup shredded mozzarella cheese, divided
1 tablespoon dried parsley
1 (10 ounce) package frozen chopped spinach, thawed and drained
1 (28 ounce) jar tomato pasta sauce, divided

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • In a shallow mixing bowl combine 3 eggs, 1 tablespoon garlic powder, 1 cup Parmesan cheese, Italian seasoning, salt and pepper. In a separate, shallow dish or plate, pour the flour.
  • Heat oil in a large, deep skillet. Dredge eggplant slices in flour, then in egg mixture and fry slices 2 or 3 at a time in hot oil. Place fried slices on a paper towel lined plate to drain.
  • In a large bowl combine ricotta, 1/2 cup mozzarella, remaining 1 cup Parmesan, remaining 1 tablespoon garlic powder, 1 egg, parsley and spinach; mix well.
  • Spread about 1/3 of the pasta sauce in the bottom of a 9x13 inch baking dish. Place about 2 tablespoons of spinach mixture in the center of each eggplant slice and roll securely; place in prepared pan. Pour remaining pasta sauce over eggplant rolls and top with remaining 1/2 cup mozzarella cheese.
  • Bake in preheated oven for 30 minutes.

Nutrition Facts : Calories 894.4 calories, Carbohydrate 79.6 g, Cholesterol 276.2 mg, Fat 41.6 g, Fiber 15 g, Protein 53.3 g, SaturatedFat 18.9 g, Sodium 1872 mg, Sugar 27.6 g

EGGPLANT ROLLS FILLED WITH BASIL AND CHEESE



Eggplant Rolls Filled with Basil and Cheese image

Categories     Side     Broil     Goat Cheese     Mozzarella     Basil     Eggplant     Summer     Gourmet     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serving 4 as a first course or 6 as a side dish

Number Of Ingredients 13

For the tomato sauce
1 onion, chopped
2 tablespoons olive oil
1 small garlic clove, minced
2 pounds tomatoes, chopped coarse
a pinch of sugar
For the eggplant rolls
a 1-pound eggplant
1 cup grated mozzarella (about 1/4 pound)
3 1/2 ounces (about 1/2 cup) mild, soft goat cheese such as Montrachet, at room temperature
1/4 cup shredded fresh basil leaves
2 to 3 tablespoons olive oil
fresh basil leaves for garnish

Steps:

  • Make the tomato sauce:
  • In a heavy skillet cook the onion in the oil over moderately low heat, stirring, for 3 minutes, stir in the garlic, and cook the mixture, stirring, until the onion is softened. Add the tomatoes, the sugar, and salt to taste and cook the mixture over moderate heat, stirring, for 20 minutes. Force the mixture through the fine disk of a food mill set over a saucepan and cook the sauce over moderately high heat for 5 to 10 minutes, or until it is thickened to the desired consistency.
  • Make the eggplant rolls:
  • With a hand-held slicing device or large sharp knife cut the eggplant lengthwise into 1/4-inch slices. Sprinkle the slices on both sides with salt and let them drain in a colander for 30 minutes. In a bowl stir together the mozzarella, the goat cheese, and the shredded basil. Pat the eggplant dry, arrange one layer of it on the oiled rack of a broiler pan, and brush it with some of the oil. Broil the eggplant under a preheated broiler about 4 inches from the heat for 3 to 4 minutes, or until it is golden. Turn the eggplant, brush it with some of the remaining oil, and broil it for 3 to 4 minutes more, or until it is golden. Transfer the eggplant to a large platter to cool and broil the remaining eggplant, brushing it with the remaining oil, in the same manner. Spread a mounded teaspoon of the cheese mixture lengthwise down the middle of each eggplant slice, leaving a 1-inch border at the wide end, and, beginning at the narrow end, roll up the eggplant jelly-roll fashion. Arrange the rolls, seam sides down, in an oiled flameproof shallow baking dish just large enough to hold them in one layer and broil them for 3 minutes, or until the cheese is just melted and bubbling.
  • Transfer the eggplant rolls with a spatula to serving plates, spoon the tomato sauce over them, and garnish the rolls with the basil leaves. Makes about 12 rolls.

Tips:

  • Choosing the right eggplant is crucial for successful eggplant rolls. Look for eggplants that are firm and free from blemishes. Avoid eggplants that are too large, as they tend to be more bitter.
  • To prevent the eggplant from absorbing too much oil during frying, slice it thinly and pat it dry with paper towels before cooking.
  • For a healthier version of the eggplant rolls, you can bake them instead of frying them. Simply brush the eggplant slices with olive oil and bake them in a preheated oven at 400°F for 15-20 minutes, or until they are tender.
  • Feel free to experiment with different fillings for your eggplant rolls. Some popular variations include using spinach, artichoke hearts, or sun-dried tomatoes.
  • Serve the eggplant rolls as an appetizer or main course. They can be enjoyed hot or cold.

Conclusion:

Eggplant rolls filled with basil and cheese are a delicious and versatile dish that can be enjoyed as an appetizer or main course. With their crispy exteriors and flavorful interiors, these rolls are sure to be a hit at your next gathering. So next time you're looking for a new and exciting way to prepare eggplant, give this recipe a try!

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

    #60-minutes-or-less     #time-to-make     #course     #main-ingredient     #cuisine     #preparation     #low-protein     #healthy     #appetizers     #main-dish     #eggs-dairy     #vegetables     #european     #vegetarian     #cheese     #dietary     #low-sodium     #low-cholesterol     #low-calorie     #low-carb     #healthy-2     #low-in-something

Related Topics