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Crispy Eggplant Lasagna Rolls

Tender roasted eggplant slices are filled with a creamy ricotta and cream cheese mixture, rolled up, and baked in a simple San Marzano tomato sauce. Finished with melted mozzarella, parmesan, and fresh parsley, these eggplant rolls are cozy, cheesy, and packed with classic Italian comfort-food flavor.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 2
Course: Hauptgericht
Ingredients Equipment Method Notes

Ingredients
  

For the Eggplant
  • * 1 large eggplant ca. 400–500 g / 14–18 oz
  • • 1 tsp salt
  • * 1 tbsp olive oil
  • * 15 g grated parmesan ca. 2 tbsp
For the Filling
  • * 75 g ricotta 2,6 oz
  • * 75 g cream cheese 2,6 oz
  • * 30 g grated parmesan 1 oz / ca. ⅓ Tasse
  • * 4 sun-dried tomatoes fein gehackt
  • * 1 garlic clove fein gerieben
  • * 2 tbsp fresh parsley gehackt
  • * ½ tsp salt
  • * ½ tsp ground black pepper
For the Tomato Sauce
  • * 1 can San Marzano tomatoes 400 g / 14 oz
  • * 2 garlic cloves fein gerieben
  • * 1 tbsp olive oil
  • * ½ tsp salt
  • * ¼ tsp ground black pepper
  • * fresh basil leaves
For the Topping
  • * 100 g mozzarella in kleine Stücke gezupft (3,5 oz)
  • * 20 g grated parmesan 0,7 oz / ca. 3 EL
  • * fresh parsley, for garnish

Equipment

  • Backing sheet
  • Parchment paper
  • Large mixing bowl
  • Baking dish
  • Knife
  • Cutting board
  • Cheese grater

Method
 

  1. Prepare the Eggplant
    Slice the eggplant lengthwise into thin strips, about 3–4 mm thick.
    Sprinkle both sides with salt and let them rest for 15–20 minutes.
    Pat the slices thoroughly dry with paper towels.
    Arrange the eggplant slices on a baking sheet lined with parchment paper.
    Lightly brush with olive oil and sprinkle with Parmesan.
    Bake at 200°C / 400°F for about 10 minutes, until soft and flexible enough to roll.
  2. Prepare the Filling
    Combine the ricotta, cream cheese, Parmesan, sun-dried tomatoes, garlic, parsley, salt, and black pepper in a bowl.
    Mix until smooth and creamy.
  3. Prepare the Tomato Sauce
    Crush the San Marzano tomatoes by hand.
    Stir in the garlic, olive oil, salt, black pepper, and chopped basil.
    Mix well. No cooking is required.
  4. Assemble the Roll-Ups
    Spread a thin layer of tomato sauce over the bottom of a baking dish.
    Place about 1 tablespoon of filling onto each eggplant slice.
    Roll the slices up tightly and place them seam-side down in the baking dish.
    Spoon a little tomato sauce over each roll, leaving some of the eggplant exposed.
    Top with mozzarella and Parmesan.
  5. Bake
    Bake at 200°C / 400°F for 18–22 minutes, until the cheese is melted and lightly golden.
    For extra browning, place under the broiler for the final 2 minutes.
  6. Finish and Serve
    Let the roll-ups rest for 5 minutes.
    Garnish with freshly chopped parsley and serve immediately.

Notes

  • Salting the eggplant helps draw out excess moisture and improves the texture.
  • Do not completely cover the roll-ups with sauce, so the roasted eggplant remains visible and slightly crispy.
  • For an extra golden-brown topping, switch the oven to broil for the final 1–2 minutes.
  • Serve with crusty bread or a fresh green salad for a complete meal.