Eggplant and Tomato Rolls
Eggplant and Tomato Rolls
Fried eggplant slices rolled around a stuffing of plum tomatoes, garlic, basil, breadcrumbs and mozzarella, baked under parmesan.
Prep: 30 minutes (plus 30 minutes resting) · Cook: 30 minutes
What Is Eggplant and Tomato Rolls?
An Italian antipasto where pliable fried eggplant slices are rolled around a savoury stuffing of mashed plum tomatoes, garlic, basil, breadcrumbs and mozzarella, then baked under Parmesan.
Why Make Eggplant and Tomato Rolls?
- Elegant little rolls from humble ingredients
- The stuffing comes together in one bowl
- Make ahead and bake when guests arrive
- Eggplant turns silky around the melted cheese
- An impressive vegetarian starter
Unico Products Used in This Recipe
Ingredients
- 4 eggplants (medium, sliced lengthwise 1/2-inch thick)
- sunflower or vegetable oil (for frying)
- 398 mL plum tomatoes (canned, drained and mashed (14 oz))
- 1 clove garlic (finely chopped)
- 1 tbsp basil (chopped)
- 4 tbsp breadcrumbs (fresh)
- 2 tbsp Parmesan cheese (grated)
- mozzarella cheese (cubed)
- salt (to taste)
Instructions
- Cut the eggplant lengthwise into slices about 1/2-inch thick; sprinkle with salt and rest on an inclined board for 30 minutes to drain, then rinse, drain and dry on paper towels.
- Heat the oil in a heavy pan over medium heat and fry the eggplant slices a few at a time until softened but not browned; season with a pinch of salt and stack on a plate.
- Drain the tomatoes, mash with a fork, and mix with the garlic, basil, breadcrumbs and cubed mozzarella.
- Put a little of the mixture in the centre of each eggplant slice, roll up and secure with a toothpick.
- Brush a rectangular ovenproof dish with oil, add the rolls and sprinkle with the Parmesan.
- Cover with foil and bake at 350F (180C) for 20 minutes; remove the foil and serve immediately.
Cooking Tips
- Slice the eggplant evenly so every roll cooks alike
- Fry just until pliable — soft enough to roll, not browned
- Squeeze excess juice from the tomatoes before mixing
- Secure each roll with a toothpick before baking
- Let them rest a few minutes out of the oven before serving
Frequently Asked Questions About Eggplant and Tomato Rolls
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1. Can I assemble the rolls ahead of time?
Yes — assemble, cover and refrigerate up to a day; bake just before serving.
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2. Why rest the salted eggplant on an incline?
It helps the drawn-out moisture run off rather than pooling around the slices.
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3. Can I bake instead of fry the eggplant?
Brushed with oil and baked at 400F until pliable works as a lighter alternative.
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4. What goes in the stuffing?
Mashed canned plum tomatoes, garlic, basil, breadcrumbs and cubed mozzarella.
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5. How do I store leftovers?
Refrigerate up to 3 days; reheat covered in the oven.
Eggplant and Tomato Rolls Made Simple
Eggplant and Tomato Rolls look fussy but roll up with ease. Unico plum tomatoes bind the stuffing that makes them irresistible.