Eggplant Rolls with Parmigiano Reggiano

Yummy eggplant rolls with parmigiano reggiano and topped with fresh basil. Comfort food which makes the entire family happy, while being healthy! 


Eggplant rolls in a dish, topped with tomato sauce and basil


  • 2 eggplants, thinly lengthway sliced (0.5 cm)

  • 2 tbsp extra virgin olive oil

  • 30 gr grated Parmigiano Reggiano or Grana Padano cheese

  • some slices of Parmigiano Reggiano or Grana

  • parmigiano reggiano

  • salt and pepper to taste

  • some basil leaves

  • For The Tomato Sauce

  • 400 gr of tomato puree

  • 3 tbs extra virgin olive oil

  • sea salt

  • basil 


  1. Put in a heavy skillet the olive oil, tomato puree, ½ glass of water and salt, turn on the stove at low – medium heat. Cover with a lid and let simmer for approximately 15-20 min.

  2. All along the process, check if the sauce is too thick or is condensing onto the bottom, in this case, add a bit of water and stir.

  3. When it is ready add the basil leaves. Slice the eggplant with a mandolin and place them on a lightly oiled grill pan and drizzle with olive oil and salt and pepper.

  4. Grill the eggplants until they are soft and the edges begin to go golden. Remove from the pan and let it cool.

  5. Spread some Parmigiano Reggiano slices, the basil in each eggplant slice, roll them up and close with a toothpick. Spread some tomato sauce on a baking tray and then place the rolls on.

  6. Distribuite the remaining part of tomato sauce on the top, drizzle with grated Parmigiano Reggiano. Grill in the oven until they begin to go golden and crispy on top.

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