A twist on the traditional recipe, these caprese eggplant rolls can be served as an appetizer or a main meal. They are rich and creamy, yet light-tasting, all in each scrumptious morsel. Inspired by the Italian classic eggplant Parmesan, these are smothered in sweet tomato sauce, earthy basil, and creamy, gooey cheese! No breadcrumbs or frying means they are a lighter, gluten-free variation of the traditional recipe.
I’m a huge fan of eggplant Parmesan-but don’t care much for fried eggplant. Don’t get me wrong, I’m no stranger to fried foods (everyone needs to indulge every now and again, right?), but there’s something about how the eggplant soaks up all the oil, leaving it wilted and saturated, that makes it very unappealing to me. By grilling the eggplant in this recipe, they maintain their texture, meaning they have a slightly chewy bite. Not to mention that it facilitates rolling up all that rich, creamy cheese, since they don’t fall apart.
While the recipe requires some initial preparation, in terms of the time required to grill the eggplant, the remaining steps are quick and easy; simply spread the ricotta mixture onto each eggplant slice, roll up tightly, then place in a baking dish and smother with fresh tomato sauce and mozzarella cheese. These caprese eggplant rolls are definitely show-stoppers-rustic and easy enough to prepare for the family, yet elegant enough to serve to dinner party guests.
One of the best parts of making these caprese eggplant rolls, besides eating them, of course, is that moment when you peek into the oven just in time to see the top layer of mozzarella bubbling and browning and turning into a gooey mess! If traditional eggplant parmesan is your thing, this clean eating version might surprise you-in a good way! The traditional flavours are all still there, but in a lighter-tasting, and much healthier version.
If you try this recipe (and love it!) be sure to snap a pic and tag me on Instagram with #bitesforfoodies so I can see your creation!