4500
Eggplant Parm Rolls Recipe
recipes

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
(HOURS)
2 ½
Total Time
(HOURS)
10
Servings
3.9 of 5 (23 ratings) Review This Recipe | See All Reviews

Ingredients

  • PAM® Olive Oil No-Stick Cooking Spray
  • 2 tablespoons extra virgin olive oil
  • 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

252
Calories
13g
Total Fat
15g
Protein
Serving Size: 10 servings (2 rolls and 1/3 cup sauce each)
View Complete Nutrition Information >

Directions

  1. Preheat oven to 350°F. Lightly spray 13x9-inch glass baking dish with cooking spray; set aside.
  2. Heat 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. Spray both sides of each slice with cooking spray. 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 252  
  % Daily Value*
Total fat 13 g 20%
Saturated fat 5 g 27%
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   28%
Iron   7%
* Percent Daily Values are based on a 2,000 calorie diet.
About our Nutrition Information
Ratings & Reviews
4 Reviews for Eggplant Parm Rolls
SORT BY
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!
pamarita,
Mar 11, 2012
such a handy twist on eggplant parm
cupcake,
Jan 27, 2012
One of my favorites, and my husband loves it too!!!
jc,
Jan 26, 2012
great tasting family loved it
mikett,
Dec 29, 2011
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