Basil & Cheese Filled Eggplant Rolls Recipe

Looking for an easy Basil & Cheese Filled Eggplant Rolls recipe? Learn how to make Basil & Cheese Filled Eggplant Rolls using healthy ingredients.


Submitted by soaraway

Makes 12 servings



Italian style! Makes about 12 small rolls, which can be served individually as a side or appetizer or served as a main dish if you have several.

Recipe Ingredients for Basil & Cheese Filled Eggplant Rolls


For the tomato sauce:
1 onion, chopped
2 tablespoons olive oil
1 tsp garlic, minced
2 pounds tomatoes, chopped coarse
1 pinch of sugar

For the eggplant rolls:
1 pound eggplant
1 cup grated mozzarella (about 1/4 pound)
3 1/2 ounces (about 1/2 cup) goat cheese, at room temperature
1/4 cup shredded fresh basil leaves
2 tablespoons olive oil

Recipe Directions for Basil & Cheese Filled Eggplant Rolls

  1. Make the tomato sauce:

  2. In a heavy skillet cook the onion in the oil over moderately low heat, stirring, for 3 minutes, stir in the garlic, and cook the mixture, stirring, until the onion is softened.

  3. Add the tomatoes, the sugar, and salt to taste and cook the mixture over moderate heat, stirring, for 20 minutes.

  4. Force the mixture through the fine disk of a food mill set over a saucepan and cook the sauce over moderately high heat for 5 to 10 minutes, or until it is thickened to the desired consistency.

  5. Make the eggplant rolls:

  6. With a hand-held slicing device or large sharp knife cut the eggplant lengthwise into 1/4-inch slices.

  7. Sprinkle the slices on both sides with salt and let them drain in a colander for 30 minutes.

  8. In a bowl stir together the mozzarella, the goat cheese, and the shredded basil. Pat the eggplant dry, arrange one layer of it on the oiled rack of a broiler pan, and brush it with some of the oil.

  9. Broil the eggplant under a preheated broiler about 4 inches from the heat for 3 to 4 minutes, or until it is golden.

  10. Turn the eggplant, brush it with some of the remaining oil, and broil it for 3 to 4 minutes more, or until it is golden.

  11. Transfer the eggplant to a large platter to cool and broil the remaining eggplant, brushing it with the remaining oil, in the same manner.

  12. Spread a mounded teaspoon of the cheese mixture lengthwise down the middle of each eggplant slice, leaving a 1-inch border at the wide end, and, beginning at the narrow end, roll up the eggplant jelly-roll fashion.

  13. Arrange the rolls, seam sides down, in an oiled flameproof shallow baking dish just large enough to hold them in one layer and broil them for 3 minutes, or until the cheese is just melted and bubbling.

  14. Transfer the eggplant rolls with a spatula to serving plates, spoon the tomato sauce over them, and garnish the rolls with the basil leaves.

Categories

Vegetables, Appetizers, First Course, Main Dish, Side Dish, Italian, Vegetarian, Kosher

Nutrition Facts
Serving Size 145.5g
Amount Per Serving
Calories
133
Calories from Fat
86
% Daily Value*
Total Fat
9.6g
15%
Saturated Fat
3.9g
19%
Trans Fat
0.0g
Cholesterol
14mg
5%
Sodium
83mg
3%
Potassium
295mg
8%
Total Carbohydrates
6.6g
2%
Dietary Fiber
2.4g
10%
Sugars
3.5g
Protein
6.1g
Vitamin A 17% Vitamin C 19%
Calcium 16% Iron 3%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
B
  Good points
  • High in calcium
  • High in phosphorus
  • High in vitamin A
  • High in vitamin C
  •   Bad points
  • High in saturated fat
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