Zucchini and Bacon Roll Stuffed Eggplant

  • Difficulty: Difficult
  • 50 minutes
  • 4 servings

Pack salty and creamy deliciousness into your meal with some zucchini bacon and cream cheese rolls. Use them, together with a thick and cheesy parmesan and tomato sauce to stuff a scooped-out eggplant. The eggplant lends some of its tanginess to the salty stuffing. Increase the cheesiness factor by topping everything with grated mozzarella.

Ingredients Needed for Zucchini and Bacon Roll Stuffed Eggplant

For the parmesan-tomato sauce:

2 tablespoons of olive oil
1 onion, diced
1 celery stick, chopped
½ cup tomato sauce
¼ cup water
1 fresh mint sprig
½ cup parmesan, grated

For the zucchini rolls:

1 zucchini, cut lengthwise into 8 slices
4 ounces of bacon, 8 long slices 2-ounce each
8 tablespoons of cream cheese

For the stuffed eggplant:

1 large eggplant
2 tablespoons of vegetable oil
1 cup low moisture mozzarella
fresh parsley for garnishing

How to Cook Zucchini and Bacon Roll Stuffed Eggplant

  1. For the parmesan-tomato sauce:

    Heat the olive oil in a skillet over low heat, add the onion and celery, and stir-fry until onion is tender. Season with salt and pepper, stir a little, then add the tomato sauce, water, fresh mint, and parmesan. Cook and stir for 1 minute more.

  2. For the zucchini rolls:

    Add one slice of bacon and one tablespoon of cream cheese on each slice of zucchini, then roll them. Set them aside.

  3. For the stuffed eggplant:

    Cut 1/4 of the eggplant lengthwise and scoop out some of the pulp from both parts.

  4. Add the two eggplant halves to a 10 x 5 x 2 inch (24 x 13 x 5 cm) baking dish. Fill the bigger eggplant half with the parmesan-tomato sauce. Fit the 8 zucchini rolls in there.
  5. Sprinkle the vegetable oil on the smaller eggplant part, then spread the grated mozzarella on top of both eggplant halves. Bake for 25 minutes at 360⁰F/180⁰C.
  6. Serve garnished with fresh parsley.

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