Pugliese-style Stuffed Eggplant Rolls
Pugliese-style Stuffed Eggplant Rolls are a delicious and traditional dish from the Puglia region of Italy. This recipe features tender eggplant slices stuffed with a flavorful mixture of cheese, breadcrumbs, and herbs, then rolled up and baked to perfection.
Ingredients
- 2 large eggplants
- 1 cup ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1/2 cup breadcrumbs
- 2 cloves garlic, minced
- 1/4 cup chopped fresh basil
- Salt and pepper to taste
- 1/4 cup olive oil
Instructions
- Preheat the oven to 375°F (190°C).
- Slice the eggplants lengthwise into thin strips.
- In a bowl, mix together the ricotta cheese, Parmesan cheese, breadcrumbs, garlic, basil, salt, and pepper.
- Place a spoonful of the cheese mixture onto each eggplant slice and roll it up.
- Place the rolled eggplants in a baking dish, seam side down.
- Drizzle the olive oil over the top of the rolls.
- Bake for 35-40 minutes, or until the eggplant is tender and the rolls are golden brown.
- Serve hot and enjoy!
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 40 minutes
- Total time:
- 1 hour
- Cooking method
- Oven-baked
Nutritional facts per 1 serving
- Calories
- 250 per serving
- Carbohydrates
- 15g
- Protein
- 10g
- Fat
- 18g
Supplies
Baking dish Knife Cutting board
Tools
Oven Mixing bowl
Serving suggestions
Serve the Pugliese-style Stuffed Eggplant Rolls as an appetizer or a side dish alongside a fresh green salad.
Tips & tricks
For a crispier texture, you can lightly coat the outside of the eggplant rolls with breadcrumbs before baking.
Cost
$10