This recipe is one that I have worked on throughout my 20s. I don’t think I’ll ever forget the disaster attempt of 2011 in my college apartment, attempting Eggplant Parmesan for the first time. One word: Burned. Needless to say, much like me as a person, my eggplant parmesan recipe has grown over time. It’s now something I am proud of and excited to share with all of you! Check it out below – but also keep in mind to buy your eggplant when it’s in season. As much as I love this recipe, nothing ruins it more than tough eggplant!
Eggplant Parmesan Roll Ups
- 1 large eggplant, peeled and sliced long-ways
- 14 oz part skim ricotta cheese
- 3 tbsp egg whites
- 4 tbsp basil, divided
- 4 tbsp parsley, divided
- 6 cloves garlic, minced
- 28 oz diced tomatoes
- 1 cup mozzarella cheese
- 4 tbsp parmesan cheese, divided
- 16 oz pasta – I used gluten free pasta for my meal, but use whatever you like!
- Salt, pepper, red pepper flake to taste
- Take your sliced eggplant and salt it. This gets all the moisture out of your eggplant to prevent your dish being too watery or bitter. Allow it to sit for about 20 mins and then pat dry with paper towels.
- While your eggplant is sweating it out, prep your sauce. Add your garlic, salt, pepper, and red pepper flakes to a large pot. Add your tomatoes and half of your herbs and bring to a boil. Then simmer until you’re ready to assemble your roll ups.
- After your eggplant as sweat it out, roast your eggplant on 375 degrees for 15 minutes or until almost cooked through. It should just be soft enough to roll, but not overcooked.
- Allow your eggplant and sauce to cool.
- Create your cheese mix. Add ricotta, rest of the herbs, salt and pepper, and half of your parmesan in a bowl and mix in your egg whites until all is smooth.
- Add a layer of sauce to a large baking sheet.
- Take a slice of eggplant and add 1-1.5 tbsp of ricotta to an end. Roll up your eggplant. It should look like little cigars or cannolis. Continue doing this until you’ve filled your baking dish.
- Add about 1.5 cups of your sauce on top of your eggplant parmesan roll ups. Cover with mozzarella and remaining parmesan cheese.
- Cover and bake on 400 for 30-45 mins. Remove tinfoil after 40 mins and allow it to brown. Remove from oven when brown and bubbly.
- Serve your eggplant parmesan roll ups with a side of your favorite pasta with remaining homemade sauce!