Go Back
Baked eggplant roll-ups with marinara and melted mozzarella topped with fresh parsley in a baking dish.

Baked eggplant roll-ups with marinara and mozzarella Recipe

Tender roasted eggplant planks filled with rich marinara sauce and melted mozzarella cheese, topped with Parmigiano-Reggiano and baked until bubbly and golden. A healthy, low-carb Mediterranean dinner ready in 50 minutes!
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Servings: 4
Calories: 285
Ingredients Method Notes

Ingredients
  

  • - 2 medium eggplants sliced lengthwise into 1/4-inch thin strips
  • - 2 tbsp Extra Virgin Olive Oil
  • - 2 cloves garlic finely minced
  • - 1.5 cups high-quality marinara sauce no added sugar
  • - 1.5 cups shredded part-skim mozzarella cheese divided
  • - 1/2 cup Parmigiano-Reggiano cheese freshly grated
  • - 1/2 tsp sea salt and freshly cracked black pepper to taste
  • - 2 tbsp fresh flat-leaf parsley or basil, finely chopped for garnish

Method
 

Preheat & Prep:
  1. Preheat your oven to 400°F (200°C). Line two large baking sheets with parchment paper.
Roast Eggplant:
  1. Arrange eggplant slices in a single layer. Brush both sides with extra virgin olive oil and season with minced garlic, sea salt, and black pepper. Roast for 12–15 minutes until tender and pliable.
Assemble Roll-Ups:
  1. Spread a thin layer of marinara sauce (about 1/2 cup) across the bottom of an 8x11-inch baking dish. Place 1 tablespoon of marinara and 1–2 tablespoons of mozzarella onto each roasted eggplant slice. Roll tightly from bottom to top and place seam-side down in the baking dish.
Top & Bake:
  1. Spoon the remaining marinara sauce evenly over the top of the roll-ups. Top generously with the remaining mozzarella and grated Parmigiano-Reggiano cheese.
Bake to Golden:
  1. Bake uncovered for 15–20 minutes until the sauce is bubbling and the cheese is completely melted and lightly golden on top.
Garnish & Serve:
  1. Remove from oven, sprinkle generously with freshly chopped parsley, and let rest for 5 minutes before serving.

Notes

- Ensure uniform 1/4-inch eggplant slicing to allow easy rolling without cracking.
- Resting the dish for 5 minutes after baking allows the cheese and sauce to set cleanly before serving.