Photo: Johnny Autry; Styling: Leigh Ann Ross
Hands-on Time
1 Hour 8 Mins
Total Time
1 Hour 33 Mins
Serves 4 (serving size: 3 eggplant rolls)

This vegetarian eggplant entree features thin slices of eggplant filled with an herbed cheese mixture and a tomato sauce and cheesey topping.

How to Make It

Step 1

Combine oil and tomatoes in a medium saucepan; stir in 1/4 teaspoon salt and 2 garlic cloves. Bring to a boil over medium-high heat; reduce heat, and simmer 15 minutes or until reduced to 2 cups. Cool 10 minutes. Place mixture in a food processor; process until smooth. Set aside.

Step 2

Preheat broiler to high.

Step 3

Sprinkle eggplant slices evenly with 1/4 teaspoon salt and pepper; arrange slices in a single layer on a foil-lined baking sheet. Lightly coat eggplant with cooking spray. Broil 4 minutes on each side or until lightly browned. Cool 10 minutes.

Step 4

Preheat oven to 375°.

Step 5

Place remaining 2 garlic cloves in a mini food processor; pulse until chopped. Add nuts and bread; pulse 10 times or until coarse crumbs form. Add ricotta, rind, and egg; process until smooth. Stir in 1/2 cup basil and 1/4 cup Parmigiano-Reggiano.

Step 6

Spread 1 1/2 cups tomato sauce over the bottom of an 8-inch square glass or ceramic baking dish coated with cooking spray. Spread 2 tablespoons ricotta mixture onto each eggplant slice; roll up jelly-roll fashion. Place rolls, seam sides down, over sauce in dish. Spoon remaining sauce over rolls. Sprinkle with remaining 1/4 cup Parmigiano-Reggiano. Bake at 375° for 25 minutes or until bubbly. Sprinkle with remaining basil.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit

Ratings & Reviews

MomBon1958's Review

October 01, 2012
Very Good. I doubled the garlic, added 1t. crushed red peppers to sauce and used Roundys 5 italian cheese blend.

Good but time consuming...

November 02, 2015
Let me start by saying this turned out to be a delicious dish and a great way to use up fresh tomatoes from the garden.  This recipe did,  however,  take a solid 2 hours to make.  Also,  the recipe could have been written better,  ex: step one toast pine nuts and bread and set aside, instead of getting halfway through the process and realizing several ingredients should have been prepared up front.  

smithker's Review

September 12, 2013
I made this a few nights ago and loved the sauce with the fresh tomatoes, it was delicious. The eggplant was good although I will peel it next time. I didn't not enjoy the filling at all. I will make this again but will probably fill it with a more tradtional ricotta mixture and skip the pine nuts, bread, and basil, maybe adding the basil to the sauce.

clc1040's Review

July 28, 2013
Plan on 2 hours total prep and cooking time. I added 3 cloves of garlic and dried oregano to the tomato sauce. I peeled the eggplant. I added parsley to cheese mixture. The pine nuts were OK with us. I don't think I will add the toasted bread next time - it didn't really serve a purpose. This also needs a touch more salt. Overall, not bad.

Lumpy52's Review

June 20, 2013
Good solid eggplant recipe; one my husband calls a "keeper". By accident I left out the lemon peel the second time and we like it better with out it. We like eggplant peel and leave it in the recipe. Changes, added a pinch of red pepper and parsley to the sauce for some kick. As my eggplants ripen this summer we will have this often.

Chrysten's Review

January 24, 2013
It was fine. Good flavor, although I didn't have any pine nuts. I would definitely peel eggplant next time. Made the dish a little bitter.

1cookfromBrea's Review

September 04, 2012
Used homegrown tomatoes & basil, outcome was very nice. It was hot today, so I grilled the eggplant rather than broiling. Baking time had to be increased by 10 minutes though. Next time I'll add oregano to the ricotta mix, it needed a bit more herb influence.

StephaniaF31's Review

August 16, 2012
This was awful. I love pine nuts, but it ruined this dish or at least what I imagined it to taste like. I would start modifying by first eliminating the pine nuts and then going from there.

SPaxton's Review

August 07, 2012
I thought this dish was really good! I did opt to peel the eggplant because I am not that fond of the skin. The lemon in the ricotta filling was just perfect and the garlic was definitely not overwhelming. It is Italian food! I love that the tomato sauce relies almost entirely on the flavor of fresh tomatoes. It was great.

soupmom's Review

July 09, 2012
Really liked this recipe a lot. I will reduce the amount of lemon rind next time and then I think it will be a 5-star recipe. Leftovers are wonderful.