Creamy Eggplant Rolls with Cheese – Easy Baked Recipe

Creamy Eggplant Rolls with Cheese are a delightful twist on the classic eggplant involtini. In this easy baked recipe, tender eggplant slices are filled with a rich cream cheese mixture, rolled up, and nestled in a savory tomato sauce. Topped with melted mozzarella, these vegetarian eggplant rolls are perfect for a comforting dinner or a crowd-pleasing appetizer.
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Why You’ll Love This Recipe:
A creamy, herby filling that melts in your mouth
A zesty tomato sauce that perfectly complements the eggplant
A golden, cheesy topping that adds the perfect finish

Perfect For:
Impressing guests at dinner parties
A satisfying vegetarian main course
A flavorful and comforting meal any night of the week

Ingredients:
2 medium eggplants
1 cup cream cheese
Fresh basil leaves
3 cloves garlic, minced
Olive oil
Pul biber (or pepper flakes)
Salt
Mozzarella cheese

Sauce Ingredients:
2 cups grated tomato
2 cloves garlic, minced
Olive oil
Oregano
Salt
Pul biber

Instructions:
Preheat the oven to 375°F (190°C).
Slice the eggplants lengthwise, brush with olive oil, sprinkle with salt, and roast for 20-25 minutes until tender.
In a bowl, mix cream cheese, minced garlic, pul biber, and salt.
Place a spoonful of the cream cheese mixture and a basil leaf on each eggplant slice, then roll up.
For the sauce, sauté minced garlic in olive oil, add grated tomatoes, oregano, salt, and pul biber. Simmer for 10-15 minutes.
Spread the sauce in a baking dish, place the eggplant rolls on top, and sprinkle with shredded mozzarella.
Bake for an additional 15-20 minutes until the cheese is melted and bubbly.
Garnish with fresh basil and serve hot.
Enjoy this flavorful and comforting Eggplant Rolls with Cream Cheese!