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.

Pugliese-style Stuffed Eggplant Rolls

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

  1. Preheat the oven to 375°F (190°C).
  2. Slice the eggplants lengthwise into thin strips.
  3. In a bowl, mix together the ricotta cheese, Parmesan cheese, breadcrumbs, garlic, basil, salt, and pepper.
  4. Place a spoonful of the cheese mixture onto each eggplant slice and roll it up.
  5. Place the rolled eggplants in a baking dish, seam side down.
  6. Drizzle the olive oil over the top of the rolls.
  7. Bake for 35-40 minutes, or until the eggplant is tender and the rolls are golden brown.
  8. 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