Eggplant Parm Rolls Recipe

Eggplant Parm Rolls

Grilled eggplant slices filled with cheese and herbs, baked in a chunky vegetable tomato sauce.

Recipe developed by George Duran for Hunt's

1 ½
Prep Time
2 ½
Total Time
4 of 5 (24 ratings) Review This Recipe | See All Reviews


  • PAM® Olive Oil No-Stick Cooking Spray
  • 1/2 cup extra virgin olive oil, divided
  • 1 cup chopped yellow onion
  • 3 teaspoons finely chopped garlic
  • 2-1/2 cups chopped zucchini
  • 2 cans (14.5 oz each) Hunt's® Stewed Tomatoes, undrained
  • 1/2 teaspoon granulated sugar
  • 1/8 teaspoon kosher salt
  • 1/8 teaspoon ground black pepper
  • 2 large eggplants (2 large = about 2-1/2 lb)
  • 2 eggs, beaten
  • 1 container (15 oz each) part-skim ricotta cheese
  • 1 cup freshly grated Parmesan cheese
  • 1 cup loosely packed fresh basil leaves, chopped
  • 1 pkg (8 oz each) fresh mozzarella cheese, sliced

Nutrition Information

Total Fat
Serving Size: 10 servings (2 rolls and 1/3 cup sauce each)
View Complete Nutrition Information >


  1. Preheat oven to 350°F. Spray 13x9-inch glass baking dish with cooking spray; set aside.
  2. Heat 2 tablespoons oil in large skillet over medium-high heat. Add onion and garlic; cook 2 to 3 minutes or until onion is translucent. Add zucchini; cook 10 minutes or until onion and zucchini are lightly browned, stirring frequently. Add undrained tomatoes, sugar, salt and pepper; simmer 15 to 20 minutes.
  3. Meanwhile, heat grill pan over medium-high heat. Cut ends off each eggplant; cut each eggplant lengthwise into 1/4-inch slices. Brush both sides of each slice with remaining 6 tablespoons oil. Grill slices 2 minutes per side or until lightly browned and pliable; set aside.
  4. Combine eggs, ricotta cheese, Parmesan cheese and basil in medium bowl. Mix until well blended; set aside.
  5. Place 2 cups of the tomato sauce in bottom of prepared dish. Assemble rolls by spreading about 2 tablespoons cheese mixture on each eggplant slice. Roll up from a short end and place seam-side down in dish. Repeat. Top rolls with remaining sauce and sliced mozzarella.
  6. Bake 30 minutes or until cheese melts and is lightly browned. Remove from oven; let stand 5 minutes before serving.
Nutrition Information close
Amount per Serving
Calories 310  
  % Daily Value*
Total fat 19 g 30%
Saturated fat 6 g 32%
Cholesterol 68 MG 23%
Sodium 408 MG 17%
Carbohydrate 21 g 7%
Dietary fiber 5 g 18%
Sugars 11 g
Protein 15 g
Vitamin A   19%
Vitamin C   22%
Calcium   29%
Iron   7%
* Percent Daily Values are based on a 2,000 calorie diet.
About our Nutrition Information
Ratings & Reviews
5 Reviews for Eggplant Parm Rolls
This was really tasty - made it for my fiance and served with a bit of spaghetti, and he loved it. I was unsure how it would actually turn out, but it was great. Perhaps because I was a little in a rush, they did not look very "neat" so to speak like the picture does, but they still tasted awesome. I added a little extra spice, like crushed red pepper and such, as well as some spinach to the ricotta mixture for some added veggies. I also added shredded mozz to the ricotta, as someone else suggested, and I thought it was all delicious!
Jul 25, 2014
These were delicious! I suggest, taking one of the cans of diced tomatoes and pureeing it, then adding that, and the can of regular diced tomatoes to your pan with the sauteed onions and garlic. I also added 1/2 cup cottage cheese, and shredded mozzarella cheese inside my cheese mixture. We served ours with grilled chicken, was great!
Mar 11, 2012
such a handy twist on eggplant parm
Jan 27, 2012
One of my favorites, and my husband loves it too!!!
Jan 26, 2012
great tasting family loved it
Dec 29, 2011

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