Description
Tender baked eggplant rolls layered with rich roasted tomato sauce and creamy feta, bringing bold Mediterranean flavor to a comforting and elegant dish.
Ingredients
Scale
- 2 large eggplants, sliced lengthwise into 1/4 inch thick slices
- 1 can (28 ounces) crushed tomatoes
- 1 cup feta cheese, crumbled
- 3 tablespoons olive oil, divided
- 3 garlic cloves, minced
- 1 medium onion, finely chopped
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper
- 1 teaspoon dried oregano
Instructions
- Preheat the oven to 400°F and line a baking sheet with parchment paper.
- In a mixing bowl, combine crushed tomatoes, chopped onion, minced garlic, 2 tablespoons olive oil, salt, black pepper, and dried oregano. Stir well.
- Brush the eggplant slices with the remaining 1 tablespoon olive oil and arrange them on the baking sheet.
- Roast the eggplant for 15 to 20 minutes until tender but not overly soft.
- Spread a thin layer of tomato sauce in the bottom of a large baking dish.
- Roll each roasted eggplant slice tightly and place seam side down in the baking dish.
- Pour the remaining tomato sauce evenly over the rolls and sprinkle crumbled feta on top.
- Bake for 25 to 30 minutes until bubbling and slightly golden.
- Let the dish rest for 10 minutes before serving.
Notes
- Slice eggplant evenly for consistent roasting.
- Do not overcrowd the baking sheet to ensure proper browning.
- Allow the rolls to rest before serving to help them hold their shape.
- Store leftovers in the refrigerator for up to 4 days or freeze for up to 2 months.
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 9 g
- Sodium: 520 mg
- Fat: 18 g
- Saturated Fat: 6 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 6 g
- Protein: 9 g
- Cholesterol: 25 mg