Rolled Stuffed Eggplant
20m prep 45m cook 1h 10m ready
4 servings Also known as involtini, this dish is a good, quicker alternative to Eggplant Parmigiana since it has similar appeal and does not involve frying. To make things even quicker, substitute your favorite store-bought tomato sauce for the homemade sauce. No shame here. Preheat the oven to 400°F. Lightly oil 2 rimmed baking sheets.
Ingredients
- 2 large eggplants (about 2½ pounds total), stem ends trimmed
- 2 tablespoons olive oil
- ½ teaspoon salt
- 1 Cheese Filling (opens in new tab)
- 3 cups tomato sauce, store-bought or homemade
- 1 cup shredded mozzarella (4 ounces)
- Chopped parsley
Let's Prepare
Collect
Gather these ingredients - no prep needed yet.
- 2 large eggplants (about 2½ pounds total), stem ends trimmed
- 2 tablespoons olive oil
- ½ teaspoon salt
- 1 Cheese Filling
- 3 cups tomato sauce, store-bought or homemade
- 1 cup shredded mozzarella (4 ounces)
- Chopped parsley
Let's Cook
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Step 1.
Cut lengthwise into ½-inch-thick slabs: 2 large eggplants (about 2½ pounds total), stem ends trimmed
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Step 2.
Divide the eggplant slices between the baking sheets and brush with: 2 tablespoons olive oil
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Step 3.
Sprinkle with: ½ teaspoon salt
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Step 4.
Bake until just tender, about 20 minutes. Meanwhile, prepare: Cheese Filling; 3 cups tomato sauce, store-bought or homemade
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Step 5.
When the eggplant is done, remove from the oven and let cool. Leave the oven on. Lightly oil a 13 × 9-inch baking dish. Spread a thin layer of tomato sauce over the bottom of the dish. Roll up about 2 tablespoons of the cheese filling in each eggplant slice and place seam side down in the baking dish. Top with remaining tomato sauce and sprinkle with: 1 cup shredded mozzarella (4 ounces)
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Step 6.
Bake until the cheese is melted and the filling is heated through, about 25 minutes. Let stand for 5 minutes before serving. Sprinkle with: Chopped parsley
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