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Eggplant Parmesan Roll-Ups

Eggplant Parmesan Roll-Ups
Image Credit:
Finaeva/Shutterstock
Written By: The Old Farmer’s Almanac Editors The Almanac Editors and Staff
Yield
Makes 6 to 8 servings.
Category
Vegetables
Course
Main Dish
Preparation Method
Bake
Sources
The Old Farmer's Almanac Comfort Food

Think you don’t like eggplant? These Eggplant Parmesan Roll-Ups might just change your mind. Made with tender slices of eggplant rolled around a rich, cheesy filling, this comforting dish layers bold Italian flavors with three irresistible cheeses. Straight from The Old Farmer’s Almanac Comfort Food Cookbook, it’s a cozy, crowd-pleasing recipe that even eggplant skeptics will love.

Ingredients
2 large eggplants
salt, to taste
2 to 3 tablespoons olive oil, divided
2 cups tomato sauce
2 eggs, divided
1-1/2 cups Italian-style panko or dry bread crumbs
1 container (15 ounces) ricotta cheese
2 cups shredded mozzarella cheese, divided
3/4 cup grated Parmesan cheese, divided
2 tablespoons pesto
1 cup finely diced cooked Italian sausage or meatballs (optional)
freshly ground black pepper, to taste

Instructions

1. From each eggplant, lengthwise, cut six 1/4-inch-thick slices. (Reserve unused portions for another use.)
2. Salt both sides of each slice. Stand each slice upright in a colander placed inside a bowl. Set aside for 30 minutes, then blot slices with paper towels.
3. Preheat oven to 375°F. Grease two rimmed baking sheets.
4. Lay eggplant slices on prepared pans and brush lightly with oil. Bake for 8 minutes, turn over, and bake for 8 minutes more, or until soft.
5. Grease a large, shallow casserole. Spread tomato sauce in it.
6. Beat 1 egg and set aside.
7. Spread bread crumbs on a plate.
8. Combine ricotta and remaining egg and mix. Add 1 cup mozzarella, 1/2 cup Parmesan, pesto, sausage, if using, and pepper. Mix to blend.
9. Working with one slice of eggplant at a time, smear a spoonful of cheese filling on one side. Beginning at the narrow end, roll eggplant into a neat bundle. Brush with beaten egg, roll in bread crumbs, and place in prepared casserole, seam side down. Repeat with remaining ingredients. Do not crowd in casserole. Sprinkle with remaining cheeses and drizzle with olive oil.
10. Bake uncovered, for 35 to 40 minutes, or until bubbly.
Makes 6 servings.

About The Author

The Old Farmer’s Almanac Editors

The Old Farmer’s Almanac Editors

The Almanac Editors and Staff

Under the guiding hand of its first editor, Robert B. Thomas, the premiere issue of The Old Farmer’s Almanac was published in 1792 during George Washington’s first term as president.Today, the Almanac...

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Comments

<span>Tom Chase</span> Tue, 08/11/2026 - 10:07
Involtini, or Eggplant Parmesan Rollatini as it’s known to many Italian-Americans considered Roll-ups having many diff ingredients, fun to research the types and the sources.
<span>Anne</span> Fri, 02/25/2022 - 09:25
are there any tips on cooking Eggplant with the skin or is it better to peel eggplants?
<a title="View user profile." href="/author/editors">The Editors</a> Fri, 02/25/2022 - 14:24

Hi, Anne. You could certainly peel the eggplant in this recipe if that is your preference.

 <span>R.patrick</span> Sun, 01/17/2016 - 09:20
Thank you.