Stuffed Eggplant Rolls

I’m always trying to find new ways to get my family to eat vegetables. Usually… I fail miserably. Visions of summer squash casseroles with Quiona and tofu have flown out of my mind. This week, I decided to make a dish using things I know my family likes, but add something new. This weeks mission: introduce my family to eggplant. Mainly, this was my mission because eggplant was on sale for $0.88!! Not only did I succeed in convincing my family that eggplant is good, but I think I have a new favorite meal! I can’t take 100% of the credit for this idea. I based this idea loosely from a recipe I read in a Weight Watchers cookbook but I made changes to make it more realistic for my family and to give it more flavor.


The first step is to prepare the eggplant.

  • Peel the skin of one eggplant using a vegetable peeler. Chop off the top and the bottom and then slice the eggplant vertically into 8 slices.
  • Lay the slices on a baking sheet lined with foil sprayed with cooking spray.
  • Spray the eggplant with the cooking spray and sprinkle the slices with a little salt and pepper.
  • Broil the eggplant until it’s a dark, golden-brown (about 4 minutes) just one one side.
  • Set the eggplant aside to cool.



Now for the filling! In a skillet, heat 1T of olive oil and cook:

  • 1/2 onion, chopped
  • 1 stalk celery, chopped
  • 1 carrot, grated
  • 2 cloves pressed garlic

Cook this until the vegetables are soft and the onion is translucent.


Set this aside and in a small bowl, combine:

  • 15 ounces low-fat ricotta cheese
  • 1/2 t oregano
  • 1/2 t pepper
  • 2T fresh basil, chopped
  • 1/2 t salt

Add the sauteed vegetables to the ricotta mixture and mix well.


Now it’s time to assemble!

  • First spread about 1/3 C marinara sauce from a 24-ounce jar on the bottom of a 9X13 baking dish.



  • Put about 1/4 C of the ricotta/vegetable mixture in the middle of the cooked eggplant



  • Roll the eggplant around the mixture and place it seam-side down in the baking dish.
  • Do this with the remaining eggplant pieces and ricotta mixture.



  • Pour the remaining marinara sauce over the eggplant and top with 1C Italian shredded cheese blend.


  • Bake this a 350 degrees for about 30 minutes of until the cheese is melted and the sauce is bubbly.



In the meantime:

  • Cook 10 ounces (dry) of pasta. We used vegetable blend rotini.
  • Put 1/4 of the pasta on a plate and top with 2 eggplant rolls and sauce for each serving.




4 Responses to “Stuffed Eggplant Rolls”

  1. shannon
    February 10, 2013 at 12:22 pm #

    I’m totally making this this week.

  2. shannon
    February 11, 2013 at 6:30 pm #

    The best part of this is that it goes together in 30 minutes!

    • The Pink Apron Blog
      February 11, 2013 at 6:47 pm #

      It’s so true! I love how easy and yummy it is!!

  3. April 9, 2013 at 1:25 pm #

    Looks delicious!