Imagine a dish that combines the rich, velvety texture of roasted eggplant with the creamy decadence of ricotta, the earthy freshness of Swiss chard, and a burst of mint that will transport you straight to the sun-drenched hills of Italy. These Eggplant Parmesan Rolls are not just a meal—they're a culinary journey that transforms humble ingredients into a restaurant-worthy masterpiece that will have your family and friends begging for seconds.
Prep Time: 20 mins
Cook Time: 40 mins
Total Time: 60 mins
Cuisine: Italian
Serves: 6 servings
Ingredients
- 2 medium eggplants, sliced
- 2 cups Swiss chard, chopped
- 1 cup ricotta cheese
- 1 cup mozzarella cheese, shredded
- 1/2 cup fresh mint, chopped
- 1 jar marinara sauce
- Olive oil for drizzling
- Salt and pepper to taste
Instructions
- Prepare the eggplant by slicing lengthwise into 1/4-inch thick strips. Brush each slice with olive oil and season with salt and pepper.
- Preheat the oven to 375°F (190°C). Place eggplant slices on a baking sheet lined with parchment paper and roast for 15-20 minutes until tender and lightly golden, turning once halfway through cooking.
- While eggplant is roasting, prepare the filling by combining ricotta cheese, chopped Swiss chard, fresh mint, and half of the mozzarella cheese in a mixing bowl. Season with salt and pepper to taste.
- Remove eggplant slices from oven and let cool for 5 minutes until comfortable to handle.
- Spread a thin layer of marinara sauce on the bottom of a 9x13 inch baking dish.
- Place a spoonful of the ricotta and Swiss chard mixture at one end of each eggplant slice and carefully roll up, tucking in the sides.
- Arrange the rolled eggplant pieces seam-side down in the baking dish. Pour remaining marinara sauce over the rolls.
- Sprinkle remaining mozzarella cheese on top of the rolls.
- Bake in the preheated oven for 20-25 minutes until cheese is melted and bubbly, and edges are slightly crispy.
- Remove from oven, let rest for 5 minutes, garnish with additional fresh mint, and serve hot.
Tips
- Slice eggplants uniformly to ensure even roasting and rolling
- Pat eggplant slices dry before brushing with olive oil to achieve better caramelization
- Don't overfill rolls to prevent them from unraveling during baking
- Use fresh mint and high-quality ricotta for the most vibrant flavor
- Let the rolls rest for 5 minutes after baking to help them set and make serving easier
- For a crispy top, broil the rolls for 2-3 minutes at the end of cooking
- Serve with a light side salad or crusty bread to complement the rich flavors
Nutrition Facts
Calories: 206kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
