Grilled Eggplant rolls

Grilled Eggplant rolls, stuffed and 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 especially the eggplant in every way (Parmigiana, meatballs, Fries, stuffed, with sauce, with pasta, in cream….) This dish is a real boon. Tasty grilled Eggplant rolls, stuffed with breadcrumbs, some’ cheese and grated Parmesan cheese and lots of herbs, topped with a simple tomato and basil sauce and a sprinkling of Parmesan cheese. Bake for 20 minutes and eggplant rolls 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? Not dimenticatae have a look at all my RECIPES WITH EGGPLANT and all my SICILIAN RECIPES. Have a good day!


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  • 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, just enough
  • chopped parsley and basil, just enough
  • little finely chopped garlic (If you like)
  • 500 ml of tomato puree
  • extra virgin olive oil, just enough
  • a few leaves of Basil
  • Salt, just enough
  • a clove of garlic
  • a teaspoon of sugar
  • grated Parmigiano Reggiano DOP, just enough


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, the tomato sauce, Basil. Add sugar and a little’ of salt and cook covered until the sauce is well restricted. Adjust the salt if necessary and remove the garlic.

Place in a bowl the breadcrumbs, grated cheeses and diced, finely chopped herbs, eventually 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 generously with grated Parmesan and garnish with a few leaves of Basil and a drizzle of olive oil. Bake the rolls of grilled eggplant for 20-25 minutes and let cool a few minutes before serving. Bon appétit!

THE PAIRING: A Rosé of Etna for this recipe. We suggest Kolawole Rosato Igt produced by the farm Wines Ca, 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 at 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 at 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 at 12:15

Dear Ada, perfect result! … Again, thank!

Ada Parisi July 13, 2015 at 12:47

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

Anna August 25, 2014 at 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 at 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 at 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 at 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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