Zutaten für Eggplant Rolls Filled With Basil And Cheese
- 1 medium onion, chopped
- Olive Oil
- 2 cloves garlic, minced
- 1 (28 ounce) can crushed tomatoes
- 1 teaspoon sugar
- 1 large eggplant (about 1 pound), sliced 1/4 inch thick
- Mozzarella Cheese
- Chevre Cheese
- Basil Leaves
- Fresh Basil Leaf
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Eggplant Rolls Filled With Basil And Cheese? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
Zubereitung von Eggplant Rolls Filled With Basil And Cheese
- **Prepare the Sauce:** Heat olive oil in a medium saucepan over medium-low heat. Add chopped onion and cook, stirring occasionally, for 3 minutes until softened.
- Stir in minced garlic and cook for another minute until fragrant.
- Add crushed tomatoes, sugar, and salt. Bring to a simmer, then reduce heat to low and cook for 20 minutes, stirring occasionally, until slightly thickened.
- Carefully puree the sauce using an immersion blender or a regular blender until completely smooth. Return to the saucepan and simmer over medium-high heat for 5-10 minutes, or until it reaches your desired consistency.
- **Prepare the Eggplant:** Preheat your broiler to high. In a bowl, combine shredded mozzarella, crumbled goat cheese, and shredded basil.
- Pat eggplant slices dry with paper towels to remove excess moisture. This is crucial for getting crispy eggplant.
- Arrange eggplant slices in a single layer on a baking sheet. Brush both sides lightly with olive oil.
- Broil for 3-4 minutes per side, or until golden brown and slightly tender. Watch closely to prevent burning.
- Transfer the broiled eggplant slices to a large platter to cool slightly.
- **Assemble the Rolls:** Spread about 1 tablespoon of the cheese mixture lengthwise down the center of each eggplant slice, leaving a 1-inch border at the wider end.
- Starting from the narrow end, tightly roll each eggplant slice into a cylinder, jelly-roll style.
- Arrange the eggplant rolls, seam-side down, in a lightly oiled baking dish. Ensure they are in a single layer.
- Broil for 3-4 minutes, or until the cheese is melted and bubbly.
- **Serve:** Transfer the eggplant rolls to serving plates. Spoon the tomato sauce generously over the rolls and garnish with fresh basil leaves. Serve immediately and enjoy!
Nutrition Information (Approximate per serving)
Sodium
10 g
Sugar
41g
Fat
41g
Carbs
6g
