12 Delicious Stuffed Eggplant Parmesan Rolls Recipes

There’s something irresistibly comforting about biting into a warm, cheesy Stuffed Eggplant Parmesan Roll, especially when it’s packed with flavors that remind you of home. Whether you’re looking for a quick weeknight dinner or a dish to impress at your next gathering, these 12 recipes promise to deliver deliciousness in every bite. Ready to roll up your sleeves and dive into these mouthwatering creations? Let’s get started!

Classic Stuffed Eggplant Parmesan Rolls

Outstanding for a cozy dinner, these eggplant rolls pack a punch. They’re cheesy, hearty, and perfect for sharing.

Ingredients

• 2 large eggplants, sliced lengthwise into 1/4-inch thick pieces (about 8 slices)
• 1 cup ricotta cheese (whole milk for creaminess)
• 1/2 cup grated Parmesan cheese (freshly grated preferred)
• 1 cup marinara sauce (homemade or store-bought)
• 1 cup shredded mozzarella cheese (for melting)
• 2 tbsp olive oil (or any neutral oil)
• 1 tsp salt (adjust to taste)
• 1/2 tsp black pepper (freshly ground)
• 1 tsp garlic powder (for extra flavor)
• 1 egg, beaten (helps bind the filling)

Instructions

1. Preheat oven to 375°F. Line a baking sheet with parchment paper.
2. Brush both sides of eggplant slices with olive oil. Season with salt and pepper.
3. Roast eggplant slices for 10 minutes, flip, then roast another 10 minutes until pliable.
4. In a bowl, mix ricotta, Parmesan, egg, garlic powder, salt, and pepper until combined.
5. Spread 2 tbsp of marinara sauce on the bottom of a baking dish.
6. Place 1-2 tbsp of ricotta mixture on one end of each eggplant slice. Roll up tightly.
7. Arrange rolls seam side down in the baking dish. Top with remaining marinara and mozzarella.
8. Bake for 20 minutes until cheese is bubbly and golden.
9. Let stand for 5 minutes before serving to set.

Now, these rolls offer a creamy interior with a slightly crisp exterior. Serve them over a bed of arugula for a fresh contrast.

Vegetarian Stuffed Eggplant Parmesan Rolls

Absolutely perfect for a cozy dinner, these Vegetarian Stuffed Eggplant Parmesan Rolls combine hearty flavors with a comforting texture.

Ingredients

• 2 large eggplants, sliced lengthwise into 1/4-inch thick strips (about 8 slices)
• 1 cup ricotta cheese (whole milk for creaminess)
• 1/2 cup grated Parmesan cheese (plus extra for topping)
• 1 cup marinara sauce (homemade or store-bought)
• 1 cup shredded mozzarella cheese
• 1 tbsp olive oil (or any neutral oil)
• 1 tsp garlic powder (adjust to taste)
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper (adjust to taste)
• 1 egg, beaten (for binding)

Instructions

1. Preheat oven to 375°F. Line a baking sheet with parchment paper.
2. Brush both sides of eggplant slices with olive oil. Season with salt and pepper.
3. Roast eggplant slices for 15 minutes, flipping halfway, until pliable. Tip: Don’t overcrowd the pan to ensure even cooking.
4. In a bowl, mix ricotta, Parmesan, garlic powder, egg, salt, and pepper.
5. Spread 2 tbsp of marinara sauce at the bottom of a baking dish.
6. Place a tbsp of ricotta mixture at one end of each eggplant slice. Roll tightly and place seam side down in the dish. Tip: Roll while warm to prevent cracking.
7. Top rolls with remaining marinara and mozzarella. Sprinkle extra Parmesan.
8. Bake for 20-25 minutes until cheese is bubbly and golden. Tip: Broil for 2 minutes for a crispier top.

The rolls are creamy inside with a slightly crispy exterior. Serve with a side of garlic bread for a complete meal.

Cheesy Stuffed Eggplant Parmesan Rolls

Never underestimate the comfort of a cheesy, baked dish. These eggplant parmesan rolls are a twist on the classic, stuffed with a rich filling.

Ingredients

• 2 large eggplants, sliced lengthwise into 1/4-inch thick strips (about 8 slices)
• 1 cup ricotta cheese (whole milk for creaminess)
• 1/2 cup grated Parmesan cheese (freshly grated preferred)
• 1 cup shredded mozzarella cheese (low-moisture works best)
• 1 cup marinara sauce (homemade or store-bought)
• 1 tbsp olive oil (or any neutral oil)
• 1 tsp garlic powder (adjust to taste)
• 1/2 tsp salt (adjust to taste)
• 1/2 tsp black pepper (adjust to taste)
• 1 egg, beaten (for binding)
• Fresh basil leaves for garnish (optional)

Instructions

1. Preheat oven to 375°F. Line a baking sheet with parchment paper.
2. Brush both sides of eggplant slices with olive oil. Season with salt and pepper.
3. Bake eggplant slices for 10 minutes, flip, then bake another 5 minutes until pliable. Tip: Don’t overcrowd the baking sheet.
4. In a bowl, mix ricotta, Parmesan, mozzarella, garlic powder, egg, salt, and pepper.
5. Spread 2 tbsp of marinara sauce at the bottom of a 9×13 inch baking dish.
6. Place 1-2 tbsp of cheese mixture at one end of each eggplant slice. Roll tightly.
7. Arrange rolls seam side down in the baking dish. Tip: Pack them snugly to prevent unrolling.
8. Top with remaining marinara sauce and sprinkle extra mozzarella.
9. Bake for 25 minutes until cheese is bubbly and golden. Tip: Broil for 2 minutes for extra crispiness.
10. Garnish with fresh basil before serving.

Hearty and flavorful, these rolls offer a perfect bite with creamy cheese and tender eggplant. Serve alongside a crisp salad for a balanced meal.

Spicy Stuffed Eggplant Parmesan Rolls

You’ll love these Spicy Stuffed Eggplant Parmesan Rolls for their bold flavors and satisfying texture. Perfect for a weeknight dinner that feels gourmet.

Ingredients

– 2 large eggplants, sliced lengthwise into 1/4-inch thick strips (about 8 slices)
– 1 cup ricotta cheese (whole milk for creaminess)
– 1/2 cup grated Parmesan cheese (freshly grated preferred)
– 1 cup marinara sauce (homemade or store-bought)
– 1 tsp red pepper flakes (adjust to spice preference)
– 1 tbsp olive oil (or any neutral oil)
– 1/2 tsp salt (adjust to taste)
– 1/2 tsp black pepper (freshly ground)
– 1 cup shredded mozzarella cheese (for melting)
– 2 tbsp fresh basil, chopped (for garnish)

Instructions

1. Preheat oven to 375°F. Line a baking sheet with parchment paper.
2. Brush both sides of eggplant slices with olive oil. Season with salt and pepper.
3. Bake eggplant slices for 10 minutes, flipping halfway, until pliable.
4. In a bowl, mix ricotta, Parmesan, red pepper flakes, and half the basil.
5. Spread 1 tbsp of the cheese mixture onto each eggplant slice. Roll tightly.
6. Pour half the marinara sauce into a baking dish. Place rolls seam side down.
7. Top rolls with remaining sauce and mozzarella cheese.
8. Bake for 20 minutes, until cheese is bubbly and golden.
9. Garnish with remaining basil before serving.
Great for serving over a bed of spaghetti or with a crisp salad. The rolls are creamy inside with a spicy kick, balanced by the sweet marinara.

Garlic Herb Stuffed Eggplant Parmesan Rolls

Absolutely irresistible, these rolls transform eggplant into a cheesy, herb-filled delight. Perfect for a cozy dinner or impressing guests.

Ingredients

• 2 large eggplants, sliced lengthwise into 1/4-inch thick pieces (about 8 slices)
• 1 cup ricotta cheese (whole milk for creaminess)
• 1/2 cup grated Parmesan cheese (freshly grated preferred)
• 2 cloves garlic, minced (adjust to taste)
• 1 tbsp fresh basil, chopped (or 1 tsp dried)
• 1 tbsp fresh oregano, chopped (or 1 tsp dried)
• 1 cup marinara sauce (homemade or store-bought)
• 1 cup shredded mozzarella cheese
• 2 tbsp olive oil (or any neutral oil)
• Salt and pepper to taste

Instructions

1. Preheat oven to 375°F. Line a baking sheet with parchment paper.
2. Brush both sides of eggplant slices with olive oil. Season with salt and pepper.
3. Roast eggplant slices for 10 minutes, flip, then roast another 5 minutes until pliable.
4. In a bowl, mix ricotta, Parmesan, garlic, basil, oregano, salt, and pepper.
5. Spread 2 tbsp marinara sauce on the bottom of a 9×13 inch baking dish.
6. Place 1 tbsp of the cheese mixture on one end of each eggplant slice. Roll tightly.
7. Arrange rolls seam side down in the baking dish. Top with remaining marinara and mozzarella.
8. Bake for 20 minutes, until cheese is bubbly and golden.
9. Let stand for 5 minutes before serving to set.

Juicy and flavorful, these rolls offer a perfect bite with creamy filling and tender eggplant. Serve atop a bed of spaghetti or with a crisp salad for a complete meal.

Low-Carb Stuffed Eggplant Parmesan Rolls

Here’s a straightforward way to enjoy a low-carb twist on a classic. These rolls pack all the flavor without the guilt.

Ingredients

• 2 medium eggplants, sliced lengthwise into 1/4-inch thick strips (about 8 slices)
• 1 cup ricotta cheese (whole milk for creaminess)
• 1/2 cup grated Parmesan cheese (plus extra for topping)
• 1 cup shredded mozzarella cheese (divided)
• 1 large egg (helps bind the filling)
• 1 tsp garlic powder (adjust to taste)
• 1 tsp dried basil (or fresh, finely chopped)
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper (freshly ground preferred)
• 1 cup marinara sauce (homemade or store-bought)
• 2 tbsp olive oil (or any neutral oil)

Instructions

1. Preheat oven to 375°F. Line a baking sheet with parchment paper.
2. Brush both sides of eggplant slices with olive oil. Place on the baking sheet.
3. Bake for 15 minutes, flipping halfway, until pliable but not crispy.
4. In a bowl, mix ricotta, Parmesan, 1/2 cup mozzarella, egg, garlic powder, basil, salt, and pepper.
5. Spread 2 tbsp of marinara sauce at the bottom of a 9×13 inch baking dish.
6. Divide the cheese mixture among the eggplant slices, spreading evenly.
7. Roll up each slice tightly and place seam side down in the baking dish.
8. Top with remaining marinara sauce and mozzarella cheese.
9. Bake for 25 minutes, until cheese is bubbly and slightly golden.
10. Let rest for 5 minutes before serving to set the filling.

Now, these rolls offer a creamy interior with a slightly crisp exterior. Serve them over a bed of zucchini noodles for an extra low-carb meal.

Gluten-Free Stuffed Eggplant Parmesan Rolls

Fancy a twist on classic eggplant parmesan? These gluten-free rolls are stuffed with rich flavors and baked to perfection. Perfect for a cozy dinner or impressing guests.

Ingredients

– 2 large eggplants, sliced lengthwise into 1/4-inch thick pieces (look for firm, shiny skin)
– 1 cup gluten-free breadcrumbs (ensure they’re finely ground for better texture)
– 1/2 cup grated parmesan cheese (plus extra for topping)
– 1 cup ricotta cheese (whole milk for creaminess)
– 1 egg, beaten (helps bind the filling)
– 2 cups marinara sauce (homemade or store-bought, warmed)
– 2 tbsp olive oil (or any neutral oil)
– 1 tsp garlic powder (adjust to taste)
– 1 tsp dried basil (fresh basil can be used for garnish)
– Salt and pepper to taste

Instructions

1. Preheat oven to 375°F. Line a baking sheet with parchment paper.
2. Brush eggplant slices with olive oil on both sides. Season with salt and pepper.
3. Bake eggplant slices for 10 minutes, flipping halfway, until pliable but not crispy.
4. In a bowl, mix ricotta, parmesan, egg, garlic powder, and basil. Season with salt and pepper.
5. Spread 1-2 tbsp of the ricotta mixture onto each eggplant slice. Roll tightly and place seam side down on the baking sheet.
6. Top rolls with marinara sauce and sprinkle with extra parmesan.
7. Bake for 20-25 minutes, until sauce is bubbly and cheese is golden.
8. Let cool for 5 minutes before serving. Garnish with fresh basil if desired.
Layers of tender eggplant, creamy filling, and tangy sauce make every bite satisfying. Serve alongside a crisp salad for a balanced meal.

Vegan Stuffed Eggplant Parmesan Rolls

Here’s a dish that combines comfort with creativity, perfect for a hearty vegan meal. Vegan Stuffed Eggplant Parmesan Rolls are a twist on the classic, packed with flavor and texture.

Ingredients

• 2 large eggplants, sliced lengthwise into 1/4-inch thick pieces (choose firm, shiny eggplants)
• 1 cup marinara sauce (homemade or store-bought)
• 1 cup vegan ricotta cheese (or any plant-based cheese)
• 1/2 cup breadcrumbs (use gluten-free if needed)
• 2 tbsp olive oil (or any neutral oil)
• 1 tsp garlic powder (adjust to taste)
• 1 tsp dried basil (fresh basil can be used for garnish)
• Salt and pepper to taste

Instructions

1. Preheat oven to 375°F. Line a baking sheet with parchment paper.
2. Brush both sides of eggplant slices with olive oil. Season with salt, pepper, and garlic powder.
3. Roast eggplant slices for 15 minutes, flipping halfway, until pliable but not crispy.
4. Spread a thin layer of marinara sauce on the bottom of a baking dish.
5. Mix vegan ricotta with dried basil, salt, and pepper in a bowl.
6. Place a spoonful of the ricotta mixture on each eggplant slice. Roll up tightly and place seam side down in the baking dish.
7. Top rolls with remaining marinara sauce and sprinkle with breadcrumbs.
8. Bake for 20 minutes, until sauce is bubbly and breadcrumbs are golden.
9. Let cool for 5 minutes before serving. Garnish with fresh basil if desired.

Out of the oven, these rolls are tender with a crispy top. The vegan ricotta adds a creamy contrast to the tangy marinara. Serve alongside a crisp salad for a complete meal.

Ricotta Stuffed Eggplant Parmesan Rolls

Looking for a twist on classic eggplant parmesan? These ricotta stuffed rolls are hearty, cheesy, and perfect for a cozy dinner.

Ingredients

• 2 large eggplants, sliced lengthwise into 1/4-inch thick strips (about 8 slices)
• 1 cup ricotta cheese (whole milk for creaminess)
• 1/2 cup grated parmesan cheese (plus extra for topping)
• 1 cup marinara sauce (homemade or store-bought)
• 1 cup shredded mozzarella cheese
• 2 tbsp olive oil (or any neutral oil)
• 1 tsp garlic powder (adjust to taste)
• 1 tsp dried basil
• Salt and pepper to taste

Instructions

1. Preheat oven to 375°F. Line a baking sheet with parchment paper.
2. Brush both sides of eggplant slices with olive oil. Season with salt, pepper, and garlic powder.
3. Roast eggplant slices for 15 minutes, flipping halfway, until pliable. Tip: Don’t overcrowd the pan to ensure even cooking.
4. In a bowl, mix ricotta, parmesan, basil, salt, and pepper.
5. Spread 1-2 tbsp of ricotta mixture onto each eggplant slice. Roll up tightly.
6. Spread half the marinara in a baking dish. Place rolls seam side down. Top with remaining sauce and mozzarella.
7. Bake for 20-25 minutes, until cheese is bubbly and golden. Tip: Broil for last 2 minutes for extra crispiness.
8. Let rest for 5 minutes before serving. Tip: Garnish with fresh basil for a pop of color.

Baked to perfection, these rolls offer a creamy interior with a slightly crisp exterior. Serve over a bed of spaghetti or with a side of garlic bread for a complete meal.

Spinach and Artichoke Stuffed Eggplant Parmesan Rolls

Overflowing with flavor, these rolls combine creamy spinach and artichoke with crispy eggplant. Perfect for a hearty dinner or impressive appetizer.

Ingredients

• 2 large eggplants, sliced lengthwise into 1/4-inch thick strips (about 8 slices)
• 1 cup ricotta cheese (whole milk for creaminess)
• 1 cup chopped spinach, squeezed dry (fresh or frozen)
• 1/2 cup chopped artichoke hearts (canned or jarred, drained well)
• 1/2 cup grated Parmesan cheese (plus extra for topping)
• 1 cup marinara sauce (homemade or store-bought)
• 1 tbsp olive oil (or any neutral oil)
• 1 tsp garlic powder (adjust to taste)
• 1/2 tsp salt (adjust to taste)
• 1/2 tsp black pepper (adjust to taste)
• 1 cup shredded mozzarella cheese (for melting)

Instructions

1. Preheat oven to 375°F. Line a baking sheet with parchment paper.
2. Brush eggplant slices with olive oil on both sides. Season with salt and pepper.
3. Roast eggplant slices for 10 minutes, flip, then roast another 5 minutes until pliable. Tip: Don’t overcook; they’ll roll easier when slightly firm.
4. In a bowl, mix ricotta, spinach, artichoke hearts, Parmesan, garlic powder, salt, and pepper.
5. Spread 2 tbsp of the mixture onto each eggplant slice. Roll tightly from one end to the other.
6. Spread 1/2 cup marinara sauce on the bottom of a baking dish. Place rolls seam side down.
7. Top rolls with remaining marinara sauce, then sprinkle with mozzarella and extra Parmesan.
8. Bake for 20 minutes at 375°F until cheese is bubbly and golden. Tip: Broil last 2 minutes for extra crispiness.
9. Let sit 5 minutes before serving. Tip: Garnish with fresh basil for a pop of color.

Layers of tender eggplant envelop a rich, cheesy filling, balanced by tangy marinara. Serve atop a bed of spaghetti or with a crisp salad for contrast.

Mushroom Stuffed Eggplant Parmesan Rolls

You’ll love these Mushroom Stuffed Eggplant Parmesan Rolls for their rich flavors and satisfying texture. They’re a creative twist on a classic dish that’s sure to impress.

Ingredients

– 2 large eggplants, sliced lengthwise into 1/4-inch thick strips (about 8 slices)
– 1 cup ricotta cheese
– 1 cup grated Parmesan cheese, plus extra for topping
– 1 cup shredded mozzarella cheese
– 1 cup finely chopped mushrooms (cremini or button)
– 2 cloves garlic, minced
– 1 tbsp olive oil
– 1 tsp salt
– 1/2 tsp black pepper
– 2 cups marinara sauce (homemade or store-bought)
– Fresh basil leaves for garnish (optional)

Instructions

1. Preheat oven to 375°F. Line a baking sheet with parchment paper.
2. Brush eggplant slices with olive oil on both sides. Season with salt and pepper.
3. Bake eggplant slices for 15 minutes, flipping halfway, until pliable but not crispy.
4. In a skillet, heat olive oil over medium heat. Add garlic and mushrooms, sautéing until mushrooms are soft, about 5 minutes.
5. In a bowl, mix ricotta, Parmesan, mozzarella, and sautéed mushrooms.
6. Spread 1/4 cup of the cheese mixture onto each eggplant slice. Roll up tightly and place seam side down on the baking sheet.
7. Pour marinara sauce over the rolls. Sprinkle with extra Parmesan.
8. Bake for 20 minutes, until cheese is melted and sauce is bubbly.
9. Garnish with fresh basil before serving.
Hearty and flavorful, these rolls offer a creamy interior with a tender eggplant wrap. Serve them over a bed of spaghetti or with a crisp green salad for a complete meal.

Sun-Dried Tomato Stuffed Eggplant Parmesan Rolls

Perfect for a summer dinner, these rolls combine rich eggplant with the tangy sweetness of sun-dried tomatoes.

Ingredients

• 2 large eggplants, sliced lengthwise into 1/4-inch thick strips (about 8 slices)
• 1 cup sun-dried tomatoes in oil, drained and chopped (reserve 2 tbsp oil)
• 1 cup ricotta cheese (whole milk for creaminess)
• 1/2 cup grated Parmesan cheese (plus extra for topping)
• 1 cup marinara sauce (homemade or store-bought)
• 1 tsp dried oregano (or fresh, adjust to taste)
• Salt and pepper to taste (start with 1/2 tsp salt)
• 2 tbsp reserved sun-dried tomato oil (or any neutral oil)

Instructions

1. Preheat oven to 375°F. Brush eggplant slices with reserved sun-dried tomato oil on both sides.
2. Grill eggplant slices on a preheated grill pan over medium heat for 2-3 minutes per side, until grill marks appear. Tip: Don’t overcrowd the pan to ensure even cooking.
3. In a bowl, mix ricotta, chopped sun-dried tomatoes, Parmesan, oregano, salt, and pepper.
4. Place a tablespoon of the ricotta mixture at one end of each grilled eggplant slice. Roll tightly and place seam side down in a baking dish.
5. Pour marinara sauce over the rolls. Sprinkle with extra Parmesan.
6. Bake for 20-25 minutes, until sauce is bubbly and cheese is golden. Tip: Let rest for 5 minutes before serving to set.
7. Broil for the last 2 minutes for a crispier top, if desired. Tip: Watch closely to prevent burning.

Golden and bubbly, these rolls offer a creamy interior with a slightly crispy exterior. Serve atop a bed of arugula for a fresh contrast or with a side of crusty bread to soak up the sauce.

Conclusion

Perfect for any home cook looking to spice up their meal rotation, these 12 Delicious Stuffed Eggplant Parmesan Rolls Recipes offer a variety of flavors to explore. We invite you to try these mouthwatering dishes, share your favorites in the comments, and spread the love by pinning this article on Pinterest. Happy cooking!