Apulian Eggplant Rolls

Apulian Eggplant Rolls Recipe

Eggplant Roll PreparationThis is a straightforward recipe for a truly delicious Italian Tapas dish found in one of Mickey’s many cookbooks: The Italian Collection by Food & Wine Books, 1995.

Apulia is the southern part of Italy that makes up the heel of the Italian boot, and this dish truly kicks *&%!.


1 large eggplant, cut lengthwise into thin ¼ inch slices

2 cups olive oil

¼ cup dry break crumbs

3 cloves garlic, minced

½ cup chopped fresh parsley

1 ¾ cup grated mozzarella (goat mozzarella or vegan mozzarella will work just as well as a cow’s milk mozzarella)

½ cup grated Parmesan cheese (optional in our opinion – a vegan Parmesan cheese can be used instead)

1 large egg, beaten

1 cup Marinara Sauce (homemade is always good, but for this recipe your favorite jarred Marinara, like Muir Glen organic will work just as well.)


Fresh ground pepper

  1. Layer the eggplant slices in a colander, sprinkling the layers with 1 tablespoon of salt (we recommend sea salt). Set aside to drain for at least 1 ½ hours (We recommend preparing the rest of the dish while listening to Starship with Mickey Thomas.)
  2. In a large frying pan, heat olive oil over moderate heat (until you can smell the oil but before it is smoking). Add eggplant slices in small batches and fry, turning once, until golden (better to under-fry than over-fry!). Remove and drain on a plate with paper towels.
  3. Heat oven to 375°. In a medium bowl, combine bread-crumbs, garlic, parsley, mozzarella, and 6 tablespoons of grated Parmesan. Stir in the egg and season with salt and pepper to taste.
  4. Spoon ¼ cup of the Marinara sauce into a 12-inch baking dish (glass or non-reactive stainless steel).  Spread a heaping tablespoon of the breadcrumb/cheese filling on one end of each eggplant slice, roll up, and place seam-side down into the baking dish.
  5. Bake until the sauce bubbles, the cheese melts (about 15 to 20  minutes). Serve hot or at room temperature.

*This dish can be prepared hours ahead of time, covered, refrigerated, and then baked before you are ready to serve it.

1 Comment

  1. November 13, 2009 at 12:05 am

    […] Apulian Eggplant Rolls […]

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