Eggplant Roulade

with Tomato Sauce

Eggplant Roulade

Eggplant Roulade


4-5 large eggplant
½ cup flour
16 oz grated parmesan
6 eggs

20 oz frozen spinach
4-5 oz fresh mozzarella
4 oz sundried tomatoes in oil
2 cloves garlic
salt, pepper and nutmeg
4 oz pinenuts (optional)

Tomato Sauce:
2 onions
2 cloves garlic
2 Tbsp olive oil
2 cans (28 oz) peeled tomatoes
2 Tbsp tomato paste
1 Tbsp sugar
salt and pepper to taste


Cut eggplant lengthwise into ¼ inch slices, pat into the flour. Mix eggs and parmesan, dip eggplant slices into the mixture and fry both sides for about 3 minutes. Let cool on paper towels.

For the filling, chop and squeeze defrosted spinach. Lightly toast pinenuts in a frying pan or in the oven. Finely chop the mozzarella, the sundried tomatoes and the garlic. Mix all ingredients together, add salt, pepper and nutmeg to taste. Spread filling onto the eggplant slices, roll and lay seam side down in a baking dish.

For the tomato sauce, chop onions and garlic, sauté in a little bit of olive oil. Chop tomatoes and add to the onion/garlic mix, liquid as well. Let the sauce simmer, about 10 minutes, and add tomato paste, salt, pepper, and sugar. Bake the eggplant at 350°F for about 20 minutes. Place some of the sauce on the plate and then the eggplant. Garnish with fresh basil.

The eggplant can be fried a day ahead and filled the next day.

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