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Table Talk » Herbed Cheese Eggplant Rolls

A few months ago, a client left me her well-loved copy of The Victory Garden Cookbook and asked me if I could make a recipe for eggplant rolls from this book. The eggplant rolls are stuffed with a seasoned ground beef recipe. My client wanted me to make these with the ground beef filling from the recipe and also with a cheese filling. They love my cheese-filled eggplant rolls and have requested them for the past few months. This week was no exception.


Herbed Cheese Eggplant Rollups

recipe by Patti Anastasia, inspired by the Victory Garden Cookbook's recipe for Marie Caratelli's Eggplant Rolls
Serves 6

2 large eggplants
1 1/2 pounds farmers cheese (or ricotta cheese)
1/2 cup grated parmesan cheese
1/4 cup chopped fresh parsley
6 cloves garlic, minced
1/4 cup chopped fresh basil
4 eggs
salt and pepper
olive oil
2 cups marinara sauce
4 ounces shredded cheddar or mozzarella cheese

Wash eggplant, but do not peel. Remove the cap and stem end. Cut into thin slices, no thicker than 1/4". For 6 servings, you need 12 slices.

Arrange the eggplant slices in a colander, sprinkling salt between the layers. Let eggplant drain for 30 minutes.

Meanwhile, combine the farmers cheese, parmesan cheese, parsley, garlic, oregano, and 2 eggs. Season with salt and pepper.

Place about 1/2 cup flour on a plate. You'll use this to coat the eggplant slices. Add more flour as needed.

Pat the eggplant slices dry. Beat the remaining eggs with 2 tablespoons water. Dip the eggplant sliced into the eggs, then into flour.

In a large saute pan, heat 2 tablespoons oil. Shake the excess flour from the eggplant slices and cook 2-3 eggplants slices until browned on each side, about 2 minutes per side. Drain on paper towels. Repeat with remaining eggplant slices, adding more oil to the pan as needed.

Preheat oven to 350. Line a large baking sheet with aluminum foil.

Spread a thin layer of marinara sauce on the baking sheet.

Lay an eggplant slice on a cutting board or plate. Place a large spoonful of the cheese mixture on the eggplant slice. Using a fork, spread the cheese mixture over the eggplant in a thin layer. Roll the eggplant over the filling like a jelly roll. Place the eggplant roll on the baking sheet, seam side down. . Repeat with remaining eggplant slices. Spread 2 tablespoons marinara sauce on each eggplant roll.
Sprinkle with cheddar cheese and bake for 20 minutes.

Notes: To make these gluten-free I used Bob's Red Mill All Purpose Baking Flour and a gluten-free marinara sauce such as Muir Glen. Friendship Farmers Cheese is a low-lactose cheese and works wonderfully as a replacement for ricotta cheese.

Posted June 9, 2007 8:25 AM in Gluten-Free, Recipes

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1 Comment(s)

WendyGK said… (on August 1, 2009 at 23:00 PM #)

Patti-These look delicious.


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