Go Back
Delightful, delicious, and visually appealing, Mini Eggplant Mozzarella Wrap Rolls bring a fresh twist to traditional Italian flavors. These wrap rolls combine the earthiness of grilled eggplant with the creamy richness of fresh mozzarella and the aromatic essence of basil, all complemented by a tangy marinara sauce. Perfect as an appetizer or a light meal, this recipe is not only easy to prepare but also a wonderful way to incorporate more vegetables into your diet. In this article, we will guide you through the step-by-step process of creating these savory rolls, explore their health benefits, and discuss ways to serve them for maximum flavor and enjoyment.

Mini Eggplant Mozzarella Wrap Rolls

Discover a delightful twist on classic Italian flavors with Mini Eggplant Mozzarella Wrap Rolls! This easy-to-make recipe features grilled eggplant, fresh mozzarella, and aromatic basil, all complemented by a tangy marinara sauce. Ideal for appetizers or light meals, these rolls are both visually appealing and nutritious. Learn key ingredient benefits, step-by-step cooking techniques, and creative filling ideas to make a savory dish that's sure to impress your guests!
Print Recipe Pin Recipe

Ingredients
  

2 medium-sized eggplants

1 cup of fresh mozzarella cheese, sliced

1 cup of fresh basil leaves

1 cup of marinara sauce

2 tablespoons of olive oil

1 teaspoon of garlic powder

1 teaspoon of Italian seasoning

Salt and pepper to taste

1 cup of breadcrumbs (optional, for added crunch)

Fresh parsley, chopped (for garnish)

Instructions
 

Prepare the Eggplants:

    - Begin by slicing the eggplants lengthwise into thin strips, aiming for approximately ¼ inch thick.

      - Generously sprinkle salt on both sides of the strips, then set them aside for about 20 minutes to extract excess moisture. Once the time is up, rinse the strips under cold water and gently pat them dry with paper towels.

        Cook the Eggplants:

          - Preheat your grill or a non-stick skillet over medium-high heat.

            - Brush both sides of the salted eggplant strips with olive oil, then season with garlic powder, Italian seasoning, salt, and pepper.

              - Grill or sauté the eggplant strips for around 3-4 minutes on each side, or until they become tender and develop lovely grill marks. Once cooked, remove them from the heat and set aside to cool slightly.

                Assemble the Wrap Rolls:

                  - On a clean surface, take one grilled eggplant strip and lay it flat. Place a slice of mozzarella cheese and a few fresh basil leaves at one end of the strip.

                    - Carefully roll the eggplant over the cheese and basil, ensuring it’s tightly wrapped from one end to the other. If you'd like, secure the roll with a toothpick to keep it intact.

                      - Repeat this process for the remaining eggplant strips and filling.

                        Bake the Rolls (Optional Crunch):

                          - Preheat your oven to 375°F (190°C).

                            - If you prefer a crunchy texture, roll each assembled eggplant roll in breadcrumbs until well-coated.

                              - Place the rolls, seam-side down, in a baking dish, and pour the marinara sauce evenly over the top.

                                - Bake in the preheated oven for about 15-20 minutes, or until the cheese is beautifully melted and the tops turn a golden, appetizing hue.

                                  Serve:

                                    - Gently remove the rolls from the oven and allow them to cool for a few minutes before serving.

                                      - Add a sprinkle of freshly chopped parsley on top and, if desired, drizzle with additional marinara sauce for an extra flavor boost.

                                        - These delightful rolls can be served warm as an appetizer or as a light meal.

                                          Prep Time, Total Time, Servings: 30 mins | 50 mins | 4 servings