Home » Grilled Eggplant rolls

Grilled Eggplant rolls

by Ada Parisi
5 min read

Grilled Eggplant rolls, stuffed and then cooked in the oven with a tasty tomato sauce: for me the goodies in its purest form without sin. I exaggerate? No! For someone like me who loves stuffed vegetables, and in particular the aubergines in every way this dish is a boon. Surely if you love the eggplant you must also prove Sicilian eggplant caponata he ROLLS AND FRIED EGGPLANT PASTA, very tempting. Questii rolls, instead, They are light enough, because the eggplants are not fried but grilled, and then baked in the oven. The rolls are stuffed with breadcrumbs, some’ pecorino and Parmesan cheese and lots of herbs and then served with a simple tomato sauce and basil and a sprinkling of Parmesan cheese.

A quick cooking in the oven for 20 minutes and the rolls of grilled aubergines are ready to be enjoyed with a nice salad. The flavor is great (did you know that I'm a good fork and taste won't give up) and, all in all, these rolls baked eggplant will not leave at all weighed down. Ready to buy ingredients? Do not forget to have a look at all my RECIPES WITH EGGPLANT and all my SICILIAN RECIPES. Have a good day!


Portions: 4 Preparation: cooking:
Nutrition facts: 250 calories 20 fat
Rating: 5.0/5
( 3 voted )


elongated eggplants 2

150 grams of grated bread

50 grams of grated pecorino cheese Dop

60 grams of shredded PDO parmigiano Reggiano

100 grams of provolone Val Padana, diced small (or your favorite cheese ripened seeds)

salt and pepper, to taste

chopped parsley and basil, to taste

little finely chopped garlic (If you like)


500 ml of tomato puree

extra virgin olive oil, to taste

a few leaves of Basil

Salt, to taste

a clove of garlic

a teaspoon of sugar

grated Parmigiano Reggiano DOP, to taste


To prepare the rolls of eggplant baked Sicilian, Wash the eggplant, trim the ends and slice them with the mandolin to a thickness of half a centimeter. Grease lightly with a brush and oil Grill on Grill very hot on both sides.

Meanwhile, prepare the sauce by putting the oil in a saucepan, the garlic in the shirt, the tomato sauce, Basil. Add the sugar and a little salt and cook covered until the sauce is tightly restricted. Adjust salt if necessary and remove garlic.

Place in a bowl the breadcrumbs, grated cheeses and diced, finely chopped herbs, possibly garlic. Season with salt and pepper and then add as much oil as needed to obtain a soft and moist, but ben shelled.

Preheat the oven to 180 degrees-ventilated

Pour a little sauce on the bottom of a baking dish. Place the filling on slices of Eggplant and roll them gently onto themselves, laying them out on the baking dish. When finished, spraying the rolls of eggplant with the tomato sauce, sprinkle profusely with grated Parmigiano Reggiano and garnish with a few basil leaves and a drizzle of oil. Bake the rolls of grilled eggplant for 20-25 minutes and let cool a few minutes before serving. Bon appétit!

MATCHING: A rosé from Etna for this recipe. We suggest Kolawole Rosato Igt produced by Vini Calcagno farm, in Castiglione di Sicilia (in the village of Passopisciaro). Made with the grape Chardonnay, It is a fruity wine (exotic fruits), fresh, Thanks to good acidity.

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Giovanni July 12, 2015 - 19:35

Hi, After those of peppers – really excellent – I would try with Eggplant rolls. I have only one doubt: in the recipe you do not expect the “bleeding” eggplants before baking to remove bad taste. It is worth doing so or you can defer?… Thank you and congratulations!

Ada Parisi July 12, 2015 - 23:00

Hi John, Thank you very much! The bleeding by now no longer needed, especially when you don't have to fry Eggplant, because the Eggplant of today are no longer love and full of seeds. But if I used Eggplant of your vegetable garden could do it too, because it is probably still a variety with a bit bitter. In any case only applies if you need to fry, If you grilled or boiled or baked you don't need. Let me know, ADA

Giovanni July 13, 2015 - 12:15

Dear Ada, perfect result! … Again, thank!

Ada Parisi July 13, 2015 - 12:47

John I'm happy! Thank you very much, ADA

Anna August 25, 2014 - 09:07

Dear Ada, I made them and had them DEVOURED. My son I'll think, the next time , to the limit, I try to freeze them.
Very good as always. Thanks! Anna

Sicilians creative in the kitchen August 26, 2014 - 15:41

Brava Anna, better an egg today than a hen tomorrow. It's not a bad idea to freeze them, then reheat them in the oven. See you soon. ADA

Anna August 21, 2014 - 12:12

Dear Ada,
Nice to read your fantastic recipes. These I do and would like to send my son to Milan along with other stuff good, I don't know if after baked I put them in a glass jar and sterilize it in a Bain Marie, as will be? What do you recommend?
A big kiss with affection Anna

Sicilians creative in the kitchen August 22, 2014 - 19:58

Hi Anna, You gotta tell me how long is the journey in question. Theoretically, If the prepare, the Cook in the oven and make it cool, You can easily carry into the Pan or oven dish you cooked, wrapped in aluminium foil. Maybe put it in one of those thermal envelopes with a slab of dry ice to make sure they don't overheat too.
I've never tried to carry food in sterilized jars because I always did so without problems.
Considering that I delivered in this way also the swordfish into tasty already cooked, of course in a jar, but just because there was the sauce. I wouldn't do a Bain sterilization. And as for the use of jar I fear that you may find it difficult to pull out the spring rolls. Let me know. If you need are here. Hello. ADA


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