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Stuffed and Rolled Eggplant

Stuffed and Rolled Eggplant

Try this easy appetizer idea: stuffed and rolled eggplant are perfect for a brunch or a snack.

15 July, 2018
Average: 1 (2 votes)

Dietary Consideration

serves for


total time

1 HR 0 MIN


2 big, long
2 tbsp
leaves, chopped
leaves, chopped
2 cloves
Olive oil
100 ml ca.
Parmesan cheese
100 g, freshly grated
5 tbsp, white, freshly grated
Mozzarella cheese
150 g, buffalo
2 beafsteak, peeled cut in halves, cored and cut in cubes


  • Cut the eggplants lengthwise in thin slices, put them one next to the other on a plate and sprinkle them with salt and let it draw for 30 minutes.
  • Then wash them and dab away the water until they are dry.
  • Brown the herbs and the pressed garlic cloves in olive oil a little bit, remove it from the cooker, mix it with white bread crumbs and cheese and produce a mass out of it which is easy to spread, salt and pepper it.
  • Spread the mass evenly onto the eggplant slices.
  • Cut the mozzarella into stripes (ca. 1 cm thick), place them crossways onto the eggplant slices and sprinkle them with the tomatoe cubes.
  • Roll them and fix them together with a toothpick.
  • Fry the rolled eggplant them in olive oil until they are golden brown.

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