Cheese-Filled Eggplant Rolls

Oxmoor House
Thin slices of tender baked eggplant filled with cheese and baked in marinara sauce make a satisfying meal.
4 servings (serving size: 2 rolls)


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1 medium eggplant (about 1 pound), trimmed
Cooking spray
2 tablespoons olive oil
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 cup bottled marinara sauce, divided
1/2 cup part-skim ricotta cheese
1/2 cup (4 ounces) goat cheese
1 tablespoon chopped fresh parsley
1/2 cup (2 ounces) shredded part-skim mozzarella cheese


Prep: 16 Minutes
Cook: 42 Minutes

Preheat oven to 450°.

Cut eggplant lengthwise into 8 (1/4-inch-thick) slices.

Coat a large baking sheet with cooking spray. Place eggplant slices on pan; brush slices with olive oil, and sprinkle with salt and pepper. Bake at 450° for 12 minutes or until tender; cover and keep warm.

Reduce oven temperature to 375°.

Spread 2/3 cup sauce in an 8-inch square baking dish coated with cooking spray. Combine ricotta cheese, goat cheese, and parsley in a small bowl. Spread 2 tablespoons ricotta mixture onto each eggplant slice. Roll up slices, and place, seam sides down, in dish. Spoon remaining 1/3 cup sauce evenly over rolls, and sprinkle with mozzarella cheese. Cover and bake at 375° for 25 minutes; uncover and bake an additional 5 minutes or until cheese is browned and bubbly.

Created date

March 2010

Nutritional Information

Calories 270
Fat 18.7 g
Satfat 8.1 g
Protein 13.9 g
Carbohydrate 14.8 g
Cholesterol 34 mg
Iron 0.9 mg
Sodium 706 mg
Caloriesfromfat 62 %
Fiber 3.9 g
Calcium 194 mg