Aubergine Parmigiana Rolls

mozzarella cheese

🥗Healthier: part-skim mozzarella

💰Cheaper: ricotta cheese

Ricotta is often less expensive and provides a different creamy texture.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grana padano

Nutritional yeast offers a cheesy flavor with fewer calories.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is often more affordable and has a neutral flavor.

tomato sauce

🥗Healthier: homemade tomato puree

💰Cheaper: canned tomatoes

Canned tomatoes are usually less expensive and can be made into sauce easily.

Slice aubergine into thin strips and sprinkle with salt. Let sit for 30 minutes to draw out moisture.

Rinse and pat dry the aubergine slices with paper towels.

Dredge each slice in flour, then dip in beaten eggs, and coat with breadcrumbs.

Heat olive oil in a large skillet over medium heat until shimmering. Fry the aubergine slices until golden, about 3-4 minutes per side.

Preheat the oven to 180°C (350°F).

Spread a thin layer of tomato sauce on the bottom of a baking dish.

Place a fried aubergine slice on a flat surface, add a spoonful of tomato sauce, a piece of mozzarella, and a sprinkle of basil. Roll it up tightly and place seam-side down in the baking dish.

Repeat with remaining slices, arranging them closely together in the dish.

Top with remaining tomato sauce, mozzarella, and grated parmesan cheese.

Bake in the preheated oven for 25-30 minutes, until bubbly and golden on top.

Let cool for a few minutes before serving, garnished with fresh parsley.

Cooking Techniques

Spice Level:

Allergens