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Stuffed Eggplant Parmesan Rolls

Stuffed Eggplant Parmesan Rolls Recipe


Delicious rolls of breaded eggplant with the taste of eggplant Parmesan are stuffed with a garlicky Italian cheese filling and baked. Serve with your favorite tomato sauce or cream sauce, sprinkled with cheese.


  • 1 large eggplant, ends trimmed
  • 2 teaspoons sea salt, or as needed
  • 1 cup all-purpose flour
  • 3 large eggs eggs, beaten
  • 1 cup dried bread crumbs
  • vegetable oil for frying, or as needed
  • 2 cups ricotta cheese
  • ½ cup grated Romano cheese
  • 1 tablespoon minced garlic
  • salt and ground black pepper to taste


  1. Preheat oven to 400 degrees F (200 degrees C). Grease a 9x13-inch baking dish with butter.
  2. Slice eggplant into 1/4-inch thick slices lengthwise; discard the end slices with skin. Lay the eggplant slices on paper towels and sprinkle both sides generously with sea salt. Let slices drain for 30 minutes; rinse and pat dry with paper towels.
  3. Place flour, eggs, and bread crumbs in separate shallow bowls. Dip each eggplant slice in flour and shake off excess; dip into egg and then into bread crumbs.
  4. Heat vegetable oil in a large skillet over medium heat and fry the slices until golden brown, about 5 minutes per side. Drain on paper towels, place on baking sheets, and refrigerate eggplant for 10 minutes.
  5. Mix ricotta cheese, Romano cheese, and garlic in a bowl; season to taste with salt and black pepper. Place a cooled eggplant slice onto a work surface and mound 1/3 to 1/2 cup of cheese mixture in the center; roll up slice and place seam side down into the prepared baking sheet. Repeat with remaining slices and cheese filling.
  6. Bake rolls in the preheated oven until filling is hot, about 25 minutes.

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Nutritional Information

Stuffed Eggplant Parmesan Rolls

Servings Per Recipe: 8
Calories: 315.1
% Daily Value *
protein: 31 %
carbohydrates: 10 %
exchange other carbs:
dietary fiber: 16 %
fat: 23 %
saturated fat: 28 %
cholesterol: 32 %
vitamin a iu: 7 %
niacin equivalents: 41 %
vitamin b6: 10 %
vitamin c: 4 %
folate: 20 %
calcium: 28 %
iron: 42 %
magnesium: 15 %
potassium: 10 %
sodium: 30 %
thiamin: 30 %
calories from fat:
percent of calories from carbs:
percent of calories from fat:
percent of calories from protein:
percent of calories from sat fat:
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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