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Preheat your oven to 375°F (190°C). Brush the eggplant slices with olive oil and season with a pinch of salt and pepper. Lay them flat on a baking sheet and roast in the oven for about 15-20 minutes, flipping them halfway through, until they become tender and slightly golden.
**Step 2: Make the Tomato Sauce**
While the eggplant is roasting, prepare the tomato sauce. In a medium saucepan, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and garlic, and sauté until the onion becomes soft and translucent, about 3-4 minutes.
Add the crushed tomatoes, basil, oregano, and a pinch of salt and pepper. Stir to combine and bring the sauce to a simmer. Let it cook for about 10-15 minutes, stirring occasionally. If the sauce is too acidic, you can add a pinch of sugar to balance the flavors. Once the sauce has thickened slightly, remove from heat.
**Step 3: Prepare the Filling**
In a large bowl, combine the ricotta cheese, grated Parmesan, chopped spinach, minced garlic, egg, oregano, and red pepper flakes (if using). Stir until everything is well combined. The filling should be thick but creamy.
**Step 4: Assemble the Eggplant Rolls**
Once the eggplant slices are done roasting and slightly cooled, place a spoonful of the ricotta mixture at the base of each slice. Carefully roll the eggplant slice up, encasing the filling inside. Place the stuffed rolls seam side down in a baking dish.
**Step 5: Bake the Rolls**
Once all the rolls are assembled in the baking dish, pour the tomato sauce over the top, covering the rolls evenly. If desired, sprinkle a little extra Parmesan cheese over the top for a golden, cheesy crust. Cover the dish with aluminum foil and bake in the oven for 25-30 minutes, until the rolls are heated through and the sauce is bubbling.
**Step 6: Serve and Enjoy**
Once the stuffed eggplant rolls are ready, remove them from the oven and let them cool for a few minutes. Garnish with freshly chopped basil or parsley before serving. These rolls pair wonderfully with a side of crusty bread, a fresh salad, or even some roasted vegetables.
### Tips for Perfect Stuffed Eggplant Rolls
– **For a Vegan Version:** To make this dish vegan, simply swap the ricotta cheese for a dairy-free version, and omit the egg or substitute it with a flaxseed or chia egg.
– **Add Protein:** If you prefer to add a bit of protein to the filling, try adding cooked ground turkey or chicken, or even crumbled tofu for a plant-based protein option.
– **Make It Ahead:** This dish can be assembled ahead of time and stored in the fridge for up to 24 hours before baking. It’s a great option for meal prepping or for preparing a dish the day before a dinner party.
– **Use Fresh Herbs:** Fresh basil, parsley, or even mint can add a burst of flavor to the sauce and garnish.
### Conclusion
Stuffed eggplant rolls are an extraordinary second course that combines the goodness of vegetables with the indulgence of a creamy filling and savory tomato sauce. Whether you’re serving them as part of a special dinner or preparing them for a cozy family meal, this dish is sure to delight your guests and leave everyone asking for seconds.
With their elegant presentation and rich flavors, stuffed eggplant rolls are a true showstopper. So, next time you’re craving something a little different yet absolutely delicious, give this recipe a try. You’ll be amazed at how simple ingredients can come together to create something so exquisite!
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