Description
Enjoy these wonderful Eggplant Parmesan Roll-Ups, a simple and comforting vegetarian dish perfect for a family meal. Savana Loyal shows you how easy it is to bread, cook, and roll tender eggplant slices stuffed with cheesy goodness. It tastes like you spent all day cooking, but it comes together fast!
Ingredients
Scale
- 2 medium eggplants, thinly sliced lengthwise
- 1 cup all-purpose flour
- 2 large eggs, beaten
- 1 1/2 cups seasoned breadcrumbs
- 1/2 cup grated Parmesan cheese (for breading)
- 1 tablespoon dried Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Olive oil, for frying
- 1 cup marinara sauce
- 1 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese (for topping)
- Fresh basil, chopped (for garnish)
Instructions
- Preheat your oven to 375°F (190°C). Lightly grease a baking dish.
- Prepare an assembly line for breading: one shallow dish with flour, one with beaten eggs, and one with breadcrumbs mixed with 1/2 cup Parmesan, Italian seasoning, salt, and pepper.
- Dip each eggplant slice first in flour, shaking off excess. Then dip in egg, letting excess drip off. Finally, coat thoroughly in the breadcrumb mixture.
- Heat a thin layer of olive oil in a large skillet over medium-high heat. Fry the breaded eggplant slices in batches for 2-3 minutes per side until golden brown. You are just cooking them slightly before rolling. Drain on paper towels.
- Spread a thin layer of marinara sauce on the bottom of your prepared baking dish.
- Place about 2 tablespoons of mozzarella cheese (and a tiny sprinkle of Parmesan) on the wide end of each eggplant slice.
- Tightly roll up the eggplant slice. Place each roll-up seam-side down in the baking dish.
- Pour the remaining marinara sauce over the top of the roll-ups.
- Sprinkle the remaining mozzarella and Parmesan cheese over the sauce.
- Bake for 15-20 minutes, or until the cheese is melted and bubbly and the sauce is hot.
- Garnish with fresh chopped basil before serving.
Notes
- For an even quicker bake, you can skip the pan-frying and bake the breaded slices first until tender before adding the filling and rolling.
- Use a mandoline slicer to get very thin, even eggplant slices for easy rolling.
- Feel free to add a small slice of provolone cheese inside with the mozzarella for extra flavor.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Baking and Pan-Frying
- Cuisine: Italian
Nutrition
- Serving Size: 2 roll-ups
- Calories: 350
- Sugar: 8g
- Sodium: 650mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 16g
- Cholesterol: 40mg