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Baked Eggplant Rolls


Slices of grilled eggplant wrapped around a delicious ricotta filling topped with Leggo’s Garden Vegetable Pasta sauce.

Prep time:30 mins

Cook time:40 mins

Serves: 6


  • 2 large eggplants
  • Salt, for sprinkling
  • Oil spray
  • 200g fresh ricotta cheese
  • 1 cup grated parmesan cheese
  • 1 cup grated mozzarella cheese
  • 1 egg, lightly beaten
  • 2 tablespoons chopped fresh basil, plus extra leaves, for garnish
  • 500g jar Leggo’s Garden Vegetable Pasta Sauce


Step 1

Slice eggplant lengthways into 18 thin slices. Finely dice two of the slices and set aside until required. Sprinkle the remaining whole slices with salt and stand in a colander to drain for ½ hour. Rinse and pat eggplant dry. Spray with oil and place on a non stick baking tray, cook under a preheated grill for 2-3 minutes on each side or until soft.

Step 2

Combine ricotta, half the parmesan and mozzarella cheeses, egg, basil and reserved diced eggplant in a medium bowl. Spoon ¼ cup of filling on one end of grilled eggplant slice. Roll up to form a cylinder. Repeat with remaining ricotta mixture and eggplant slices to make 16 rolls.

Step 3

Spoon ½ jar Leggo’s Pasta Sauce over the base of a large shallow baking dish. Arrange filled eggplant over sauce. Spoon remaining sauce over eggplant rolls and sprinkle with combined remaining cheeses. Bake in a preheated oven at 180°C for 30 minutes. Rest for 5 minutes before serving garnished with basil leaves.

Tasty Tip!

The Baked Eggplant Rolls can be cooked in individual dishes.

Baked Eggplant Rolls
Average user rating:
  • 4

Featured in this recipe

  • Garden Vegetable Pasta Sauce 500g

    Garden Vegetable Pasta Sauce 500g

  • Garden Vegetable Pasta Sauce 500g

    Garden Vegetable Pasta Sauce 500g

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