Eggplant Parmigiana Roll

A fun spin on eggplant parmigiana, flavour-filled parcels sure to be a hit with the whole family! Serves 6.


  • 4 eggplants
  • Olive or vegetable oil, for shallow frying
  • 2 tbsp grated parmesan
  • ¼ cup basil leaves
  • Sugo Ingredients:
  • 2 tbsp extra virgin olive oil
  • 1 French shallot or small brown onion, finely chopped
  • 1 garlic clove, minced
  • 800g passata
  • Salt and black pepper, to taste
  • 1 tbsp grated parmesan
  • Filling Ingredients:
  • 6 eggs, lightly beaten
  • 100g (1½ cups) breadcrumbs
  • 100g (1 cup) grated parmesan
  • ½ cup roughly chopped parsley
  • 150g ricotta
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  1. Preheat the oven to 180˚C.
  2. For the sugo, heat the oil in a saucepan over medium heat. Add the shallot and garlic and stir for 1 minute or until fragrant. Add the passata and 200ml water, season with salt and pepper and bring to a gentle simmer. Cook, stirring occasionally for 20 – 25 minutes or until slightly reduced. Add the parmesan,  taste for seasoning and adjust to your liking.
  3. Meanwhile, cut the eggplants into 2cm-thick rounds. Heat 1cm oil in a large heavy-based frying pan over medium-high heat. When hot, fry the eggplant, in batches until golden on both sides. Remove from the pan and drain on a tray lined with paper towel. Season with salt. Alternatively, place the eggplant slices in a single layer on baking trays, drizzle generously with olive oil and bake at 180˚C for 30 minutes or until golden.
  4. For the filling, place all the ingredients in a bowl, season to taste and stir to combine well.
  5. To assemble, cover the bottom of a 30cm x 40cm baking dish with a good layer of sugo. Place 10 eggplant slices into the dish in a single layer and spoon 1-2 tablespoons of filling over each slice, then top with the remaining eggplant to make 10 sandwiches. Spoon the remaining sauce over the eggplant, top with the grated parmesan and basil leaves and bake for 20 minutes. Serve hot.

Source: Cook Like an Italian

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