Cheesy Potato Eggplant Rolls

When eggplant is available in the summer, look no further than these potato eggplant rolls for a healthy vegetarian main dish. The eggplant is stuffed with a creamy potato mixture, resulting in something that is so comforting and satisfying.

To make the potato eggplant rolls, you roast seasoned eggplant slices before making a mashed potato mixture with mozzarella, garlic powder, and oregano. Then, the eggplant slices get rolled with the potato filling before being sprinkled with cheese and baked in the oven.

What are Potato Eggplant Rolls?

Potato eggplant rolls are eggplant slices that have been rolled up with a creamy potato filling. The potatoes are blended with mozzarella, oregano, and garlic powder, making the rolls extra delicious.

Pro Tips

• Slice the eggplant to even thicknesses so they cook evenly in the oven.
• Thoroughly mash the potatoes so they are nice and creamy, and there are no lumps.
• Use toothpicks to fasten the eggplant rolls together.
• Feel free to replace the dried oregano with other dried herbs such as thyme or basil.

Frequently Asked Questions

Should I Peel the Eggplant for the Potato Eggplant Rolls?

No, it isn’t necessary to peel the eggplant for these rolls. The skin has plenty of nutrients and a colorful contrast to the rolls.

How to Slice Eggplant for Eggplant Rolls?

The eggplant slices should be thin even slices so they cook thoroughly and are easy to roll up. You can either use a sharp chef’s knife or mandoline cutter to slice the eggplant.

Can I Replace the Mozzarella With Another Type of Cheese?

Yes, you can! Feel free to use another type of melting cheese such as smoked cheddar, gruyere, gouda, or provolone.

How to Store Potato Eggplant Rolls

Leftover potato eggplant rolls can be stored in an airtight container in the fridge for up to 4 to 5 days. Then, you can reheat them in the oven until they are warmed through.

How to Make Potato Eggplant Rolls

Step 1

Step 1

For the baked eggplant, thinly slice the eggplant lengthwise into 10 slices. Place them on a parchment-lined baking sheet. In a bowl, mix the olive oil with the garlic powder, salt, and oregano, and brush it on both sides of the eggplant slices. Bake them in a 390 F (200 C) oven for 30 minutes.

For the baked eggplant, thinly slice the eggplant lengthwise into 10 slices. Place them on a parchment-lined baking sheet. In a bowl, mix the olive oil with the garlic powder, salt, and oregano, and brush it on both sides of the eggplant slices. Bake them in a 390 F (200 C) oven for 30 minutes.

Step 2

Step 2

For the potato filling, mash the potatoes and mix them with the mozzarella, oregano, and garlic powder.

For the potato filling, mash the potatoes and mix them with the mozzarella, oregano, and garlic powder.

Step 3

Step 3

To assemble, sprinkle a baking sheet with breadcrumbs. Roll the eggplant slices up with the potato filling, fasten them with toothpicks, and arrange them on the baking sheet.

To assemble, sprinkle a baking sheet with breadcrumbs. Roll the eggplant slices up with the potato filling, fasten them with toothpicks, and arrange them on the baking sheet.

Step 4

Step 4

Sprinkle them with breadcrumbs and mozzarella, and bake them in the oven for 10 minutes.

Sprinkle them with breadcrumbs and mozzarella, and bake them in the oven for 10 minutes.

Step 5

Step 5

Serve and enjoy!

Serve and enjoy!