This tasty recipe for vegetarian eggplant rolls with savory tomato sauce and fresh ricotta cheese comes from chef Sara Foster.

The Martha Stewart Show, March 2007, The Martha Stewart Show, Episode 2117


Read the full recipe after the video.

Recipe Summary



Ingredient Checklist


Instructions Checklist
  • Preheat oven to 375 degrees. Preheat a grill pan over medium-high heat.

  • Stir olive oil and vinegar together in a small bowl and brush onto both sides of the eggplant slices; season both sides with salt and pepper. Grill eggplant slices, turning once, until tender and golden brown, 3 to 4 minutes per side. Transfer eggplant slices to a rimmed baking sheet with the short ends facing you.

  • In a medium bowl, stir together ricotta, Parmesan, and half of the basil; season with salt and pepper. Spoon about 3 tablespoons of the cheese mixture onto each slice of eggplant and 1 inch from the bottom edge, leaving a 1/4-inch border on each side. Roll each slice away from you and arrange rolls, seam side down, on the baking sheet. Spoon tomato sauce over rolls and place them in the oven until warmed through, about 15 minutes. Sprinkle with Parmesan and remaining basil; serve immediately.


Reviews (1)

13 Ratings
  • 5 star values: 1
  • 4 star values: 3
  • 3 star values: 7
  • 2 star values: 2
  • 1 star values: 0
Rating: Unrated
easy quick and tasty. add some red pepper flakes to spice it up or else its somewhat bland. and dont forget to buy eggplants that are on the larger side