Ricotta stuffed aubergine rolls

    1 hour 50 min

    Sliced aubergines are coated in breadcrumbs, fried and then rolled with a cheesy mixture of Parmesan, ricotta and mozzarella, before being baked in a homemade tomato sauce. To save time, you can use ready-made tomato sauce, if you prefer. It's a hearty and delicious starter or main dish, which is perfect for dinner parties.

    41 people made this

    Serves: 8 

    • 125ml vegetable oil, divided
    • 4 cloves garlic, finely chopped
    • 2 (400g) tins chopped tomatoes with juice
    • 285g passata
    • 2 tablespoons Italian herb seasoning
    • 1 teaspoon salt
    • 1 teaspoon caster sugar
    • 1/2 teaspoon ground black pepper
    • 215g plain dried breadcrumbs
    • 125g plain flour
    • 2 eggs
    • 4 tablespoons double cream
    • 2 large aubergines, peeled and sliced lengthways into 5mm slices
    • 425g ricotta cheese
    • 225g grated mozzarella cheese
    • 40g grated Parmesan cheese
    • 45g chopped fresh parsley
    • fresh parsley, for garnish

    Prep:30min  ›  Cook:1hr20min  ›  Ready in:1hr50min 

    1. Heat 1 tablespoon of the olive oil in a large saucepan over medium heat. Add garlic and cook until fragrant and lightly browned. Pour in the chopped tomatoes and passata. Season with Italian herb seasoning, salt, sugar and pepper. Simmer covered over medium-low heat for 30 minutes, stirring occasionally. Remove from heat and set aside.
    2. Preheat the oven to 200 C / Gas 6. In a large shallow dish, stir together the breadcrumbs and flour. In a separate dish, whisk together the eggs and cream with a fork.
    3. Heat the remaining olive oil in a large frying pan over medium-high heat. Dip each aubergine slice into the egg mixture, then coat with breadcrumbs. Fry each slice until golden brown in the hot oil, turning once. Drain on kitchen towels.
    4. Spread a thin layer of the tomato sauce in the bottom of a 23x33cm or similar sized baking dish. In a large bowl, stir together the ricotta cheese, mozzarella cheese, Parmesan cheese and parsley. Spread 2 to 3 tablespoons of the cheese mixture onto one side of each slice of aubergine. Roll up and place in the baking dish seam side down. Spoon the remaining tomato sauce over the rolls. Cover the baking dish with a lid or foil.
    5. Bake for 30 minutes in the preheated oven. Garnish with additional chopped parsley before serving if desired.

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    Reviews in English (39)


    Here's a GLUTEN-FREE version: add a LOT of freshly grated parm or romano cheese to the egg mixture (so that it's thick enough to coat) and skip the breadcrumbs. Go right to the saute pan with the egg-cheese dipped slices. If you want to make it extra special, lay a slice of proscuitto (Italian Ham)on top of the ricotta cheese mixture before you roll it up! Yum!  -  06 Apr 2007  (Review from Allrecipes US | Canada)


    presents very nicely. i did not fry it, or even coat it, just broiled it with some olive oil. turned out wonderful and light. used fire roasted tomato plus a jarred pasta sauce. still tasted wonderful! full of flavor a definit keeper.  -  01 Apr 2008  (Review from Allrecipes US | Canada)


    My husband described this dish to me as a childhood favorite of his; I recreated it by experimenting until I came up with something as rave-worthy as he remembered. My recipe is almost identical to this one! This recipe is delicious and worth the effort.  -  27 Jun 2005  (Review from Allrecipes US | Canada)