Stuffed Eggplant Rolls

Stuffed Eggplant Rolls

By annamueser Published: July 31, 2012

  • Yield: 15-20 rolls (4-6 Servings)
  • Prep: 15 mins
  • Cook: 20 mins
  • Ready In: 35 mins

A great meal of eggplant infused with parsley and basil. These rolls, from Joyce Goldstein's "Antipasti: Fabulous Appetizers and Small Plates," are quick and easy to make.



  1. Grill or fry the eggplant slices. To grill, brush eggplant with olive oil, sprinkle with salt and pepper, and then cook directly over a grill fire for about 4 minutes. To fry, lightly salt the slices and let them sit in a colander for 30 minutes to drain. Pat the eggplant dry. In a sauté pan, heat oil and work in batches to cook the eggplant until it is translucent, flipping once, 6-8 minutes total.
  2. Make the stuffing: in a bowl combine all the stuffing ingredients and mix well. Season to taste with salt and pepper.
  3. Preheat the oven to 400 or preheat the broiler.
  4. Divide the bread stuffing among the eggplant slices and spread evenly over them. Roll up the slices and secure with toothpicks if they don’t stay rolled.
  5. Oil a baking dish and place the rolls on it in a single layer, seam side down. Drizzle with olive oil. Bake in the oven for 10-15 minutes or in the broiler for just a few minutes, to warm the eggplant. Serve warm or at room temperature.