These cheese stuffed eggplant rolls are my favorite when I want something that tastes like comfort but feels a little lighter. The smoky eggplant slices wrap around a creamy, cheesy center that’s soft, warm, and perfectly melty. You won’t believe how much flavor fits into one tiny roll. This dish sits happily in the middle of easy side dish recipes and elegant dinner party fare. I’ve made these for last-minute weeknight dinners and holiday spreads, and they’ve never lasted long on the table. Whether you’re pairing them with chicken and cheese recipes or serving alongside a hearty mushroom side dish, they always shine. If you’re into stuffed chicken recipes or crave something as soul-satisfying as easy broccoli and cheese soup, this dish is right up your alley. It’s warm, cheesy, and downright delicious—exactly the kind of recipes delicious memories are made from.

1) Key Takeaways
2) Easy Cheese Stuffed Eggplant Rolls Recipe
3) Ingredients for Cheese Stuffed Eggplant Rolls
4) How to Make Cheese Stuffed Eggplant Rolls
5) Tips for Making Cheese Stuffed Eggplant Rolls
6) Making Cheese Stuffed Eggplant Rolls Ahead of Time
7) Storing Leftover Cheese Stuffed Eggplant Rolls
8) Try these Side Dishes next!
9) Cheese Stuffed Eggplant Rolls
10) Nutrition

1) Key Takeaways

These eggplant rolls make a rich and cheesy side dish.
They’re a great low-carb swap for pasta-based recipes.
Perfect for pairing with chicken or mushroom side dishes.
Use fresh ingredients for the most satisfying bite.

2) Easy Cheese Stuffed Eggplant Rolls Recipe

I used to think eggplant only belonged in parm or grilled next to steak. But stuffing it? That changed the game. These rolls are soft, savory, and loaded with gooey cheese that pulls just the way you want it to. And the best part? They’re light enough to not send you into a food coma, but satisfying enough that no one’s asking, “Where’s the meat?”

Now, if you’re into side dish recipes easy enough to make on a busy weeknight but still impressive for guests, this is your lane. I’ve paired these with all kinds of mains—from stuffed chicken recipes to grilled mushrooms—and they always bring balance. They’re the kind of side that earns the spotlight. And who doesn’t want more of that?

If you’ve ever been torn between craving lasagna and keeping things light, here’s the middle ground. Soft slices of eggplant become little edible wraps for a cheese filling that’s creamy and seasoned just right. It’s one of those side dish recipes that really does taste as good as it looks.

3) Ingredients for Cheese Stuffed Eggplant Rolls

Eggplants: I use two large ones and slice them thin lengthwise. They’re the structure of the dish, so pick ones that feel firm and fresh.

Salt: You’ll need a bit to sweat the eggplant. It pulls out some of the moisture and bitterness, making the final roll softer and easier to handle.

Olive Oil: Just enough to brush each slice before grilling. This helps with flavor and prevents sticking on the pan.

Ricotta Cheese: Creamy, light, and mild. It gives the filling that soft bite and acts as the main base of the cheese mix.

Mozzarella Cheese: Grated works best. It adds the stringy melt we all secretly love in any good cheese dish.

Parmesan Cheese: Adds sharpness and a bit of salty bite. I use freshly grated for better flavor.

Egg: Helps bind the filling together so it doesn’t ooze everywhere as the rolls bake.

Fresh Basil: Brings a pop of brightness and rounds out the cheese with something a little green and earthy.

Garlic Powder: I like a pinch to deepen the flavor. It sneaks into the filling without overpowering it.

Salt and Pepper: Season the filling to taste. It’s okay to keep it simple here; the cheese does most of the work.

Marinara Sauce: Just a cup, spread on the bottom and top of the dish. It brings the rolls together and adds some moisture as they bake.

Extra Parmesan and Basil (optional): A little sprinkle at the end gives it a clean finish and makes the plate look just that much better.

4) How to Make Cheese Stuffed Eggplant Rolls

Step 1. Slice the eggplant thin lengthwise. Sprinkle salt on both sides and set it on paper towels for 15 minutes. Pat them dry before grilling.

Step 2. Brush each slice with olive oil and grill for 2 to 3 minutes per side. You want them soft enough to roll but not falling apart.

Step 3. Preheat your oven to 375°F. While it heats, mix your ricotta, mozzarella, parmesan, egg, garlic powder, basil, salt, and pepper in a bowl.

Step 4. Take each slice of eggplant and place a spoonful of cheese filling at one end. Roll it up carefully, but don’t stress if it looks messy—it still bakes beautifully.

Step 5. Spread a bit of marinara in the bottom of your baking dish. Lay the rolls seam-side down. Top with the rest of the marinara and a sprinkle of parmesan.

Step 6. Bake uncovered for 20 to 25 minutes. Watch for that bubbling top and golden cheese finish—it’s your cue to pull it out.

Step 7. Let it sit for five minutes before serving. That cheese needs a second to settle down. Add basil and more parmesan if you’re feeling extra.

5) Tips for Making Cheese Stuffed Eggplant Rolls

If this is your first time working with eggplant, don’t rush the sweating part. That extra moisture can make the rolls soggy if you skip it. It’s a small step with a big payoff.

Use a grill pan or even a regular nonstick skillet for the slices. You’re just trying to soften and char them a bit. No need to overdo it. I’ve tried baking the slices before rolling, and they come out too soft. Stick with the stovetop here.

The filling doesn’t need to be fancy. Just mix it well and taste it before rolling. Some folks like adding spinach or mushrooms. If you’re going for mushroom side dish vibes, toss in a handful of sautéed mushrooms to the mix—it works.

6) Making Cheese Stuffed Eggplant Rolls Ahead of Time

You can prep everything a day early. Keep the grilled eggplant slices wrapped in paper towels in the fridge. They’ll hold up just fine. The filling can be mixed and stored too, just keep it in a sealed bowl.

When you’re ready, just assemble and bake. If you want to get ahead even further, assemble the rolls completely, cover the dish, and refrigerate it for up to a day. Just bake it straight from the fridge but add an extra five minutes to your cook time.

This flexibility makes it one of those perfect side dish recipes for holidays, dinner parties, or even weekly meal prep. One less thing to stress over when guests show up early or dinner runs late.

7) Storing Leftover Cheese Stuffed Eggplant Rolls

Let leftovers cool completely before moving them to a sealed container. They’ll keep in the fridge for about 3 days. Reheat in the oven or microwave until warmed through.

The texture holds up better with oven reheating, but if you’re in a hurry, the microwave works just fine. Add a little fresh basil after reheating to brighten them up.

If you’re serving them again with something like easy broccoli and cheese soup or other chicken and cheese recipes, these eggplant rolls become a solid meal foundation.

8) Try these Side Dishes next!

9) Cheese Stuffed Eggplant Rolls