3-Cheese Baked Eggplant Rolls


Ultra Basic





A recipe from the cuisine, allowed in a / / diet.

Inspired from Italian classics like cannelloni and aubergine parmigiana, this recipe sure has a distinct Italian flavor! We’ve filled the eggplant slices with 3 types of Italian cheese, rolled them and cooked them in the oven, with lots of tomato sauce and a touch of parmesan on top. There’s no meat involved, but you won’t miss it, trust us!

Nutritional Chart

Calories: 404 kCal / serving

  • Proteins:
  • Fats:
  • Carbs:
  • 16 g
  • 32 g
  • 15 g

Ingredients Needed for 3-Cheese Baked Eggplant Rolls

1 eggplant
½ cup mozzarella, shredded
2 ounces of ricotta
1 cup parmesan, shredded
1 egg
½ cup marinara sauce

How to Make 3-Cheese Baked Eggplant Rolls

  1. Preheat the oven to 360°F/180°C.
  2. Place the eggplant bottom down on your working surface and vertically cut it into thin slices. Season them with salt.
  3. Place the slices in a baking tray and roast them for the next 35 minutes. Don’t turn off the oven once they’re done.
  4. Add the mozzarella, ricotta, half of the parmesan, and 1 egg in a bowl. Season with salt, pepper, and add chopped parsley. Mix well so you evenly combine all the ingredients.
  5. Evenly spread half of the marinara sauce in a baking tray. Grab each eggplant slice, add about 1 tablespoon of cheese filing and roll them. Continue until you’ve used all of the ingredients.
  6. Place the rolls the baking tray. Top them with the remaining marinara, parmesan, and parsley.
  7. Slide the tray into the oven for the next 35 minutes!

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