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Eggplant Roll-Ups

Eggplant Roll-Ups Here is the eggplant recipe I’ve been promising. Similar in style to my Yellow Squash Roll-Ups recipe, but with an entirely different flavor, this is an easy dish to make for company or family.

Serves 4.


  • 2 medium globe eggplants
  • 3 Tbsp olive oil
  • 1/4 tsp kosher salt (divided use)
  • 1/2 c cottage cheese
  • 1/2 c shredded mozzarella cheese
  • 1 Tbsp parsley, finely chopped
  • 1 egg, lightly beaten
  • 2 Tbsp grated Parmesan cheese (divided use)
  • 1/8 tsp black pepper
  • 1 1/2 c tomato/marinara sauce


  1. Preheat oven to 400 degrees F.
  2. Remove stem and bottom of eggplants. Peel two long sides of the eggplants. Slice the eggplants lengthwise, beginning at one of the peeled sides, making slices of about 1/4 inch thick. (Any slices that are too short may be saved for another use. Try to get 6 good slices from each of the eggplants.)
  3. Coat baking sheet(s) with olive oil. Turn the eggplant slices in the oil to coat thoroughly on top and bottom. Lay the slices in a single layer.
  4. Sprinkle evenly with 1/8 tsp of the salt. Cover tightly with tin foil and bake eggplant for about 20-30 minutes or until tender.
  5. In a medium bowl, combine cottage cheese, mozzarella, parsley, egg, 1 tablespoon of the Parmesan cheese, remaining 1/8 tsp salt, and the pepper. Mix well.
  6. In an 11 x 7 x 2 inch baking pan, place a thin layer of tomato/marinara sauce.
  7. Working on a flat surface, lay one eggplant slice flat. Place a rounded tablespoon of filling at one end. From the filling end, roll up in a spiral. Place, seam-side down in the prepared baking pan. Repeat until all roll-ups are done.
  8. Spoon the remaining sauce over the roll-ups and sprinkle with remaining Parmesan cheese. (At this point the dish may be refrigerated until ready to cook, or may be cooked directly.)
  9. Bake uncovered for 25-30 minutes. Serve hot.

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