Sicilian-Style Baked Eggplant Roll-Ups

09/05/2025

Eggplant is one of summer’s undisputed queens—versatile, light, and always at the heart of creative, flavorful dishes. These baked eggplant roll-ups are the perfect example: simple and quick to prepare, yet surprisingly delicious and impossible to resist.

Crispy on the outside and tender on the inside, they’re perfect bite-sized treats that win you over from the first taste. Ideal as a tasty appetizer, these eggplant rolls also shine as a light main course for a relaxed family lunch or a dinner with friends. They’re a great idea when hosting guests and looking to serve something healthy, original, and a little out of the ordinary.

Sicilian-Style Baked Eggplant Roll-Ups - preparation

What makes them even better? Their incredible flexibility: these Sicilian-Style Baked Eggplant Roll-Ups are a fantastic “clean-out-the-fridge” dish—just add whatever you have on hand (a bit of leftover cheese, a slice of cured meat…) and success is guaranteed!
So let’s head to the kitchen and follow Cesarina Antonella’s recipe from Bagheria, bringing to the table these authentic baked eggplant roll-ups—light, summery, and bursting with flavor.

“In summer, eggplant was often used in place of meat, which wasn’t always affordable. With just a few simple ingredients, it was possible to serve a delicious and satisfying dish”.

Sicilian-Style Baked Eggplant Roll-Ups

A light, flavorful dish that brings the taste of summer to the table

DifficultyEasy

Cooking time30m

Servings6

€

CostLow

Ingredients

2 long black eggplants
200 g fresh breadcrumbs
50 g + 20 g grated Parmesan or another cheese of your choice
1 spring onion
Oregano to taste
Salt
Extra virgin olive oil
6 ripe red tomatoes
200 g tuma cheese in cubes (or mozzarella as an alternative)
Tomato sauce (made with sautéed onion in oil and tomatoes)
Basil

Method

Cut each eggplant into slices about 1–2 cm thick (about 7 slices per eggplant).
Place them in a colander and sprinkle with a bit of salt. Once they’ve released their water, give them a light pre-cooking.
In a small pan, sauté the chopped spring onion in some oil, add the chopped tomato flesh, a pinch of salt, and cook for about 3 minutes (just until it starts to boil).
Add plenty of Sicilian oregano, turn off the heat, and let it cool slightly.
Separately, combine the breadcrumbs, 50 g of grated Parmesan, a pinch of salt, and the tomato mixture.
Lay out each eggplant slice, place some of the filling on it, and add a piece of tuma or mozzarella in the center.
Roll up each slice and place it on a baking sheet lined with parchment paper.
Cover with foil and bake for about 30 minutes at 180°C.
Remove from oven, top each roll with a spoonful (or less) of tomato sauce, sprinkle with more Parmesan and basil—and the dish is ready.