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Eggplant Parm Rolls

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

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Recipe Rating

22 ratings.

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Time:

Hands On: 1 hour 30 minutes
Total Time: 2 hours 30 minutes

Servings:

Makes 10 servings (2 rolls and 1/3 cup sauce each)

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Ingredients

PAM® Olive Oil No-Stick Cooking Spray
2 tablespoons extra virgin olive oil
1 cup chopped yellow onion
1 tablespoon 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

Directions

Preheat oven to 350°F. Lightly spray 13x9-inch glass baking dish with cooking spray; set aside.
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.
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.
Combine eggs, ricotta cheese, Parmesan cheese and basil in medium bowl. Mix until well blended; set aside.
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.
Bake 30 minutes or until cheese melts and is lightly browned. Remove from oven; let stand 5 minutes before serving.

Nutrition Facts

Amount per Serving

Calories

252

% Daily Value*

Total fat

20%

13 g

Saturated fat

27%

5 g

Cholesterol

23%

68 MG

Sodium

18%

426 MG

Carbohydrate

21 g

Dietary fiber

18%

5 g

Sugars

NaN%

Protein

30%

15 g

Vitamin A

19%

Vitamin C

22%

Calcium

28%

Iron

* Percent Daily Values are based on a 2,000 calorie diet

About Our Nutrition Information

Eggplant Parm Rolls

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