Baked Eggplant Rolls with Roasted Tomato & Feta Sauce
These baked eggplant rolls with roasted tomato & feta sauce are everything I love about comfort food — hearty, cheesy, and beautifully Mediterranean. This eggplant recipe is easy to make with marinara sauce and feta cheese, and if you love recipes that are naturally gluten-free, flavorful, and adaptable… this one fits right in!
Why You’ll Love These Eggplant Rolls
- Light, comforting, and full of Mediterranean flavors
- Easy to assemble (looks fancy but totally doable!)
- Naturally gluten-free
- Perfect as a main dish, side dish, or meal-prep option
Extras you can add:
- A little chili for heat
- Fresh herbs like basil or parsley
- Serve it with crusty bread or couscous
Ingredients
For these baked eggplant rolls, you’ll need just a few simple ingredients. Start with fresh eggplants, sliced lengthwise into thin strips so they roll easily once grilled or pan-fried.
The filling comes from my roasted tomato and feta cheese recipe, blended with a little marinara and coconut milk for extra volume and rich flavor. Top the rolls with freshly grated Parmesan and finish with fresh basil leaves for garnish.
Full ingredient amounts and details are in the recipe card below
How to Make Eggplant Rolls Step by Step
- Salt the Eggplant: Slice 2 large eggplants lengthwise into thin strips, sprinkle with salt, brush lightly with olive oil, and let sit 10–15 minutes to release moisture
2. Roast the Eggplant: Arrange slices on a sheet pan and bake or grill until brown and cooked through.
3. Cook the Filling: Season your choice of ground meat (pork, chicken, turkey, or a mix) with garlic powder, onion powder, salt, pepper, and Calabrese spice. Then sauté in olive oil until browned.
4. Mix in the Sauce: Stir roasted tomato & feta cheese blended with a little marinara and coconut milk into the mince — this adds extra volume and rich flavor.
5. Assemble the Rolls: Spread some sauce on the bottom of the 9×13 baking dish. Place a spoonful of filling onto each eggplant slice, roll tightly, and arrange seam-side down.
6. Top and Bake: Spoon remaining sauce over the rolls, sprinkle with Parmesan, and bake at 375°F (190°C) for 20–25 minutes.
Variations
- Cheese swap: Ricotta or cottage cheese inside the rolls works beautifully.
- Spicy version: Add chili flakes or harissa to the tomato sauce.
- Low-fat option: Use yogurt instead of some of the feta in the sauce.
- Protein boost: Add shredded chicken or lentils inside the rolls.
Storage & Reheating
- Fridge: Store leftovers covered in the fridge for 3 days.
- Reheat: Warm in the oven at 350°F (180°C) until heated through, or microwave individual portions.
- Freezer: Assemble the rolls (without baking), cover tightly, and freeze for up to 2 months. Bake directly from frozen, adding 10–15 extra minutes.
FAQs
Can I make these eggplant rolls ahead of time?
Yes! Assemble the eggplant rolls, cover, and refrigerate for up to 24 hours before baking.
Do I need to salt the eggplant first?
If your eggplant is young and tender, you can skip this step. For older, larger eggplants, salting helps reduce bitterness.
What other proteins work here?
Ground chicken, turkey, or even lamb would work beautifully in place of pork.
Can I use zucchini instead of eggplant?
Yes! Thinly sliced zucchini (grilled first) makes a great alternative.
⭐️⭐️⭐️⭐️⭐️ If you give this recipe a try, let me know how it goes—I’d love to hear from you! Leave a quick rating or comment below, it really helps more people find these easy, feel-good meals. 🧡 Want more cozy recipes? Stay in touch on Facebook, Pinterest, or Instagram—I’d love to connect with you there too!
Baked Eggplant Rolls with Roasted Tomato & Feta Sauce
Equipment
- Sharp knife
- Grill pan or skillet
- Large baking dish (9×13)
- Chopping board
Ingredients
- 2 large eggplants, sliced lengthwise into thin strips
- Olive oil, for brushing
- 1 lb (450 g) ground pork (or chicken/turkey as alternative)
- 1 small onion, finely diced
- 3 garlic cloves, minced
- 1 cup roasted tomato & feta sauce (from this recipe), blended with a little marinara and coconut milk
- Salt & black pepper, to taste
- ½ cup freshly grated parmesan cheese (or more, to taste)
- Fresh basil, for garnish
- Calabrese spice
Instructions
- Preheat oven to 375°F (190°C)
- Slice eggplant lengthwise into thin strips. Brush lightly with olive oil, season with salt, and grill or pan-fry until tender and slightly golden. Set aside.
- In a skillet, heat olive oil. Sauté onion and garlic in olive oil. Add your choice of ground meat (pork, chicken, turkey, or a mix) and season with garlic powder, onion powder, salt, pepper, and Calabrese spice.
- Stir in 2–3 tablespoons of the sauce for extra flavor. Remove from heat.
- Spread a thin layer of the roasted tomato & feta sauce across the bottom of a 9×13 baking dish.
- Place a spoonful of the pork mixture onto each eggplant slice, roll tightly, and arrange seam-side down in the baking dish. Continue until all slices are filled.
- Spoon a little more sauce over the rolls, sprinkle with parmesan, and bake for 20–25 minutes, until golden and bubbling.
- Garnish with fresh basil and serve warm.
Notes
- Vegetarian option: Replace the pork with sautéed mushrooms, spinach, or lentils.
- Side note: Chop any small leftover ends of the eggplant and air-fry for a quick snack.
- Make-ahead: Assemble the eggplant rolls up to 24 hours in advance, cover, and refrigerate. Bake just before serving.
- Freezer-friendly: Assemble (without baking), freeze for up to 2 months, and bake directly from frozen, adding 10–15 minutes to cook time.
- Variations: Add ricotta or mozzarella inside the rolls, or spice up the pork filling with chili flakes.
