Rolled Eggplant:

I’ve seen a couple of variations of this dish. It’s a wonderful way to eat eggplant. And it’s easier to make than eggplant parmigiana. The next time you’ve got a hankering for something ooey, gooey, and cheesy, give this a try. You can have your creamy cheese and eat your veggies too!

For this recipe you’ll need:

2 large eggplants

2 ½ cups ricotta cheese

2 ½ cups grated parmigian cheese

1 package herbed cheese (any kind you like ex. Alouette brand garlic and herb cheese)

Arugula and basil leaves

To make this dish

Cut the eggplants into ¼ inch slices, making sure to cut them evenly. If they are too thin, they will fall apart. If they are too thick, they will snap and not roll. You’ll need 10 slices in all.

Sprinkle eggplant slices with kosher salt and place in a bowl with water. Let them soak for about 15-30 minutes to allow the bitter juices in the eggplant to be released.

Brush an indoor grill with olive oil. Grill the eggplant for a few minutes per side until you can see grill marks and can tell the eggplant is softening. You don’t want it mushy, but it needs to be cooked.

In the meantime, combine the cheeses in a bowl and mix well with a spoon.

Transfer the eggplant to a dish. Top each eggplant slice evenly with ricotta, parmigian, and herbed cheese mixture. Top this with arugula and basil and roll. Place into a dish and serve.


This recipe is delicious prepared as is but then baked in the oven. I’d omit the herb cheese and exchange it with provolone or mozzarella. Also, omit the arugula and just add the basil. Add a jarred marinara on top of the eggplant once it’s rolled and top generously with shredded mozzarella or provolone cheese. Bake in a 350-degree oven for 20 minutes or until bubbly.

Pine nuts (pignoli nuts) are delicious added to this recipe