Eggplant Rolls: Recipe and Tasty Variations
Eggplant rolls are a quick and tasty main course I make in the summer. Tender eggplant slices with a stringy filling are cooked in tomato and cheese, transforming into irresistible little bites. Follow me: I'll show you how to make them juicy, so they don't fall apart during cooking, in so many variations!
- 2 long aubergines
- 250g well-drained mozzarella (or see variations*)
- 300 g of tomato puree
- 2 tablespoons extra virgin olive oil (use only if grilling the aubergines)
- about 10 leaves of fresh basil
- 2 tablespoons of parmesan
- 1 generous pinch of salt
- seed oil (only for frying)
- First, wash the eggplants and slice them lengthwise with a sharp knife or mandolin, 4 mm thick. Decide whether to grill or fry them. If you want to make grilled eggplant rolls, use a nonstick pan or a grill, and cook for 2 minutes per side. For more tips, I suggest you read my article "Grilled Eggplant." You don't need to season them, of course. If you want to fry them, add 2 inches of seed oil to a pan, heat to 180°C (350°F), and fry for 1 minute on each side, then drain on paper towels. Finally, once you've made all the bases for your eggplant rolls, cut the mozzarella into cubes and squeeze it well with a kitchen towel to eliminate any excess milk. Then, place each mozzarella cube just below the center of each eggplant slice, adding a basil leaf or 1/2 basil leaf. Finally, roll up the eggplant slice to create a roulade, and repeat until all the eggplant slices are covered.
- Then, place the tomato puree in a large pan where you'll cook all the eggplant rolls, keeping them separate. Dilute with 2-3 tablespoons of water, season with salt, and add basil and oil only if you grilled the eggplant; if you fried them, this won't be necessary.
- Cook for 3 minutes over medium heat, then add the eggplant rolls, one next to the other, without crowding them. Then add a few basil leaves and sprinkle with Parmesan cheese.
- Place over low heat and drizzle a little sauce over the surface of the eggplant rolls, cover with a lid, and cook for 7–8 minutes without turning. Baked Eggplant Rolls: In this case, once the eggplant rolls are made, arrange the tomato puree, seasoned with basil and salt (oil if grilling), in a baking dish. Then arrange the eggplant rolls inside, not touching each other, drizzle the sauce over the surface, and add the parmesan and basil. Finally, bake in a static oven at 180°C (160°C fan-assisted) for 15 minutes. Increase the temperature to 200°C (180°C fan-assisted) with the grill on and grill for another 5 minutes. Your eggplant rolls are ready.
- Here you can see the eggplant rolls with a stringy filling, serve them hot
Pasta with aubergines, others were simply fried to become.
Eggplant mushroom-style. My aunt, however, would set aside the longer slices, stuff them with a little filling, and roll them up one by one. Immersed in the sauce, they released a wonderful aroma even while cooking and were the first to disappear once they reached the table. Over the years, I've discovered that this dish is deeply rooted in Southern Italian cuisine. From Campania to Sicily, passing through Calabria and Puglia, the fillings and toppings vary: some use mozzarella or provola, others add ham, meat, or flavored breadcrumbs. The principle, however, remains the same: transform a few Mediterranean ingredients into a rich and hearty dish. Naturally, as I grew up, I began making them too: first like my aunt's, then experimenting with different combinations over the years. Today, I'm sharing mine with you.
The perfect eggplant roll recipe, explained step by step, with tips on choosing and cooking the eggplant, as well as the fillings, to ensure a perfect result every time. For me, they're one of the great all-rounders of summer cooking. Just like the...
Prepare ahead for buffets and special occasions. And the next day, reheat for a few minutes and they're even better!
How to make eggplant rolls
First, wash the aubergines and slice them lengthwise with a sharp knife or mandolin to a thickness of 4 mm.
Decide whether to grill them or fry them.
If you want to make grilled eggplant rolls, use a nonstick pan or grill and cook for 2 minutes per side. For more tips, I suggest you read my article "Grilled Eggplant." Of course, you don't need to season them.
If you want to fry them, place 2 inches of seed oil in a pan, heat to 180°C (350°F) and fry for 1 minute on each side, then drain on paper towels.
Finally, once you've made all the bases for your aubergine rolls, cut the mozzarella into cubes and squeeze it very well with a tea towel to prevent any more milk from leaking out.
Then place each cube of mozzarella just below the center of each slice of aubergine, also adding a leaf or 1/2 leaf of basil.
Finally, roll up the aubergine slice to create a roulade and proceed in this way for all the aubergines.
Then place the tomato puree in a large pan where you will then cook all the eggplant rolls without overlapping them.
Dilute with 2-3 tablespoons of water, salt, add basil and oil only if you grilled the aubergines; if you fried them it will not be necessary.
Place over low heat and drizzle a little sauce over the surface of the rolls, cover with a lid and cook for 7-8 minutes without turning.
Baked eggplant rolls
In this case, once the rolls are made, arrange the tomato puree seasoned with basil and salt (oil if grilling) in a baking dish. Then, arrange the rolls inside, not touching each other, drizzle with the sauce, and top with parmesan and basil. Finally, bake in a conventional oven at 180°C (160°C fan-assisted) for 15 minutes. Increase the temperature to 200°C (200°C fan-assisted) and grill for another 5 minutes.
Here are your eggplant rolls ready.
