Ingredients for Garlic Herb Eggplant Aubergine Rolls
- 1 large eggplant (about 1 pound)
- Italian Seasoned Breadcrumbs
- Olive Oil
- Cream Cheese With Garlic And Herbs
- Spaghetti
- Cooked Pasta
- Parmesan Cheese
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Garlic Herb Eggplant Aubergine Rolls? 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.
How to Make Garlic Herb Eggplant Aubergine Rolls
- Preheat oven to 350°F (175°C).
- Trim both ends from one large eggplant (about 1 pound).
- Slice eggplant into 1/4-inch thick rounds.
- Soak eggplant slices in a bowl of salted water (1/4 cup salt per quart of water) for 10 minutes to draw out excess moisture.
- Drain eggplant slices thoroughly and pat dry with paper towels.
- Coat both sides of eggplant slices with 1/2 cup breadcrumbs.
- Heat 2 tablespoons of olive oil in a large skillet over medium heat. Cook eggplant slices for 3 minutes per side, until lightly browned.
- Spread approximately 1 tablespoon of ricotta cheese evenly on each eggplant slice.
- Sprinkle each slice with 1 teaspoon of your favorite Italian herb blend (such as oregano, basil, thyme).
- Add a pinch of garlic powder and salt and pepper to taste.
- Roll up each eggplant slice and secure with a toothpick.
- Place eggplant rolls in a greased 9x13 inch baking dish.
- Pour 1 1/2 cups of your favorite spaghetti sauce over the eggplant rolls.
- Bake for 15-20 minutes, or until heated through and the cheese is melted and bubbly.
- Serve the eggplant rolls over hot cooked pasta (about 1 pound).
- Garnish with freshly grated Parmesan cheese (about 1/4 cup).
Nutrition Information (Approximate per serving)
Sodium
16 g
Sugar
21g
Fat
16g
Carbs
30g
