Recipe by Nikki_W
"Had this for the first time at a take-out pizza and pasta place in southern California. We all loved it so much that we came up with our own version that is just as good as the take-out one. This has become an all-time favorite in our house. Serve with your favorite tomato sauce, cream sauce, or other topping sauce. We serve this over spaghetti noodles, then top with favorite sauce sprinkled with cheese. Or just eat as they are straight from the oven."
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eggplant, ends trimmed
sea salt, or as needed
dried bread crumbs
vegetable oil for frying, or as needed
grated Romano cheese
salt and ground black pepper to taste
prepared pasta sauce
It is not typical that I try new recipe that hasn't been reviewed before. I am so glad I gave this a try. The best part about this dish is the fact that sauce is optional. It was a slight bit confusing that pasta sauce is in the ingredients list when it is baked without, but I cannot rate this any less than giving it the 5 star rating it deserves, and totally understood. I recommend adding the warmed sauce after it comes out of the oven on your individual serving plates, rather than putting all the sauce on and baking it, which may be assumed. Left overs will stay more fresh if sauce is added right before putting it in the microwave. So delicious!
The recipe does not indicate what the green in the stuffing is. Not listed in ingredients or process.
This was SOOO good! A delicious twist on eggplant Parmesan. I followed the directions exactly, but used totally different ingredients for the cheese mixture because I wanted to use food I already had. I used about 3 ounces of grated Parmesan, 2 cloves minced garlic, 4 ounces of fresh feta crumbles and a tablespoon of cream cheese softened, to make sure the cheese mixture stuck together well. I also added a little thinly sliced green onion, salt, pepper, a sprinkle of garlic powder, & a sprinkle of cayenne. It was the best recipe I've made in a while & hubs loved it too!
A great recipe! I bought an eggplant not really knowing what I was going to make with it, and I'm so glad I found this recipe. I wasn't sure how the rolling and everything would work, but the recipe was spot on! We added some other ingredients to the ricotta filling (bacon and spinach) mostly because we had ingredients we needed to use, but it would have been just as good without! Wonderful!
Made this for dinner last night. Liked it a lot, but the odd thing is the recipe has no parmesan in it. I added mozza before adding the pasta sauce and then sprinkled parmesan on top before baking. Next time I won't roll the eggplant, just layer it because there was a lot of the cheese stuffing left over and it tasted so good that I want to use all of it. Only gave it 4 stars because I changed it a bit.
Very good. Made it (slightly) healthier by breading with wheat flour, egg whites, and whole wheat bread crumbs, then baking instead of frying and it came out perfect. Thanks!
I thought the hardest part was cutting thin slices evenly down the length of the eggplant. If anyone has any tips on this, please share! However, I used the slices that were not going to make the cut by dicing them up and adding them to the cheese mixture. Turned out great and gave the cheese mixture a little more substance.
I added chopped fresh basil. I think drained chopped frozen spinach would be good, too. Nice dish! Italian comfort food!
* Percent Daily Values are based on a 2,000 calorie diet.
Stuffed Eggplant Parmesan Rolls
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
** Calories: 376
** Calories from Fat: 153
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