Rolled Eggplant with Basil, Asiago and Mozzarella
Cuisine: Vegetarian
Prep time: 
Cook time: 
Total time: 
Serves: 6-8
Lightly sautéed and baked rolled eggplants with a cheesy, basil center.
  • 2 eggplants, sliced thin lengthwise
  • ¼ cup olive oil
  • 2 garlic cloves, minced
  • ¼ tsp crushed red pepper flakes
  • ½ tsp oregano
  • 1 tsp salt
  • ½ tsp fresh ground black pepper
  • 16 oz Mozzarella sliced thin
  • ½ cup Asiago, shaved
  • ¼ cup fresh basil leaves, torn
  1. Preheat oven to 350 degrees. Combine olive oil, garlic, oregano, crushed red pepper flakes, salt and pepper in a small bowl.
  2. Brush one side of eggplant with olive oil mixture and place on electric griddle; repeat with other eggplant slices. While eggplant sautés brush other side. After about a minute, flip eggplant to cook evenly. Avoid overcooking eggplant which will cause the eggplant to tear while rolling. Move softened eggplant to a plate to cool.
  3. On clean work surface or a cutting board, layer eggplant with mozzarella, basil and asiago. Carefully roll and pin with a toothpick to hold the rolled eggplant. Place into an ungreased baking dish. Repeat with remaining eggplant.
  4. Bake eggplant rolls for about 10 minutes. Serve eggplant rolls with pasta and a marinara sauce or on a bed of arugula and red ripe tomatoes drizzled with balsamic vinegar.
Recipe by Run DMT at