Savory Stuffed Eggplant Rolls in Herbed Tomato Sauce

Slice eggplants lengthwise into ¼-inch thick strips.

Sprinkle with salt and let sit for 15 minutes to draw out moisture.

Pat dry, brush with olive oil, and grill or roast for 3–4 minutes on each side until softened and pliable.

Make the Filling:

In a bowl, mix the cooked rice or quinoa, cheese, onion, garlic, and herbs.

Season with salt and pepper to taste.

Roll the Eggplants:

Place about 1 tablespoon of filling at one end of each eggplant slice.

Roll up tightly and set aside, seam-side down.

Make the Sauce:

Heat olive oil in a pan and sauté garlic until fragrant.

Add crushed tomatoes, sugar, oregano, salt, and pepper.

Let simmer for 10 minutes, stirring occasionally.

Assemble and Bake:

Preheat oven to 375°F (190°C).

Pour half of the tomato sauce into the bottom of a baking dish.

Arrange eggplant rolls seam-side down.

Cover with the remaining sauce.

Bake:

Cover with foil and bake for 25–30 minutes.

Uncover and bake for an additional 10 minutes until sauce is bubbly and lightly golden on top.

Serve:

Garnish with chopped fresh parsley.

Serve hot with crusty bread, couscous, or a crisp green salad.

Serving and Storage Tips

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