Savory Stuffed Eggplant Rolls in Herbed Tomato Sauce

Serving: Best served fresh from the oven while bubbly. Pairs well with a light cucumber salad or garlic bread.

Storage: Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat in the oven or microwave.

Freezing Tip: You can freeze the unbaked, assembled rolls for up to 2 months. Thaw and bake as directed.

Variations
Vegan: Use vegan cheese or nutritional yeast instead of regular cheese.

Gluten-Free: Ensure your cheese and tomato products are gluten-free.

Add Protein: Add cooked lentils or chopped mushrooms to the filling for a heartier option.

FAQ
Q: Can I prepare this dish ahead of time?
A: Absolutely. Assemble the rolls and sauce a day in advance, refrigerate, and bake when ready to serve.

Q: Can I use zucchini instead of eggplant?
A: Yes! Thin-sliced zucchini works well—just roast them briefly to make them flexible for rolling.

Q: How do I prevent the eggplant from becoming soggy?
A: Salting and drying the eggplant before cooking helps remove excess moisture and keeps the rolls firm.