Eggplant Roll-Ups With Ricotta Parmesan Filling

by , October 12, 2017
eggplant roll-ups with ricotta filling and tomato sauce
Photo by Diana Rattray

Eggplant ribbons are filled with a tasty ricotta and Parmesan cheese mixture. An easy tomato and roasted bell pepper sauce finishes the dish.

Lentil, Tomato, and Roasted Eggplant Soup

Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes


Cheese Filling

  1. Heat the oven broiler.
  2. Spray a large baking sheet with cooking oil spray or brush with olive oil.
  3. Slice the ends off of the eggplant.
  4. With a large, sharp knife, slice the eggplant lengthwise into 1/4-inch thick slices.
  5. Arrange the eggplant slices in a single layer on the prepared baking sheet. Brush each slice with olive oil or spray with cooking oil spray.
  6. Broil until the eggplant slices are browned. Remove the pan to a rack to cool while you prepare the sauce and filling.
  7. Preheat the oven to 375 F.
  8. Heat the olive oil in a large skillet over medium heat; add the chopped onion and cook until softened and translucent. Add garlic and cook for 1 minute longer. Add the roasted red peppers, tomatoes, 1/2 teaspoon basil, 1/4 teaspoon salt, and a dash of pepper. Reduce heat to medium-low; cover and simmer for about 5 minutes, stirring occasionally. Set aside.
  9. In a medium bowl, combine the ricotta cheese with the Parmesan cheese, 1/2 teaspoon of basil, 1 to 2 teaspoons of parsley, 1/4 teaspoon of salt, and a dash of black pepper. Blend thoroughly.
  10. Pour the tomato sauce mixture into a 2-quart baking dish. Spoon a few teaspoons of the cheese mixture onto the end of an eggplant slice Roll the eggplant up around the filling and place it on the tomato mixture, seam-side down. Repeat with remaining eggplant slices.
  11. Cover the baking dish with foil and bake for 20 minutes.

Makes 4 servings.


Related Recipes
Eggplant Casserole

Site Search

Privacy Policy |About