Baked Eggplant Rolls
Baked Eggplant Rolls



  • 1 eggplant, cut lengthways into 6 slices
  • 2 tbsp flour
  • 2 beaten eggs
  • Olive oil for frying
  • 40g grated parmesan
  • 18 basil leaves
  • 300g sliced mozzarella
  • Passata with herbs
  • Preheat the oven to 200C. Dust the eggplant slices in flour, then dip in egg and fry on both sides in olive oil until golden. Drain on kitchen paper, then sprinkle with parmesan and top each slice with 3 basil leaves and a couple of slices of mozzarella. Carefully roll the eggplant up, and place - seam-side downwards - in an ovenproof dish.
  • Spoon some passata over the top of the eggplant rolls, and top with some extra parmesan and mozzarella. Bake for 15 mins, then serve immediately with some crusty bread.
30 mins
2 serving

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