Simply Wanderfull
f you’re looking for a comforting and delicious dish that’s both satisfying and easy to make, these eggplant roll-ups are just what you need. Packed with layers of tender roasted eggplant, rich marinara sauce, creamy béchamel, and gooey mozzarella cheese, this recipe brings together simple ingredients to create a meal that feels special without the fuss. Perfect for a cozy dinner or a gathering with friends, these roll-ups are sure to impress while warming your heart and home. Let’s dive into this delightful recipe that’s as fun to make as it is to eat!
This super easy meal can be put together in a pinch! Although I like to prepare my own tomato sauce I also love using store bought sauce for a quick fix!
I like to use Rao’s Marinara Sauce or Marinelli’s Sauce. They are both awesome sauces that taste really homemade!
Making a Bechemel Sauce
Making a Béchamel sauce is really simple yet many people are intimidated by it. Just remember it is equal amounts of butter and flour, keep your burner on a medium to low so it won’t be rushed. Use at least 1-1/2 cups of milk. Whisk the butter/flour for 2 minutes (I like to time it). It is helpful to get your milk warm before adding it to the butter/flour and lastly, season your milk! I like to use dry mustard, nutmeg, and Lawry’s Seasoned Salt. The last piece of advice, is when your Bechemel coats the back of a spoon, your sauce is ready!
Step-by-step Instructions:
Step 1: Slice your eggplant thin either on a mandolin or with a sharpened knife.
2. Salt your eggplant slices and place them on a wired rack for at least 15 minutes. Pat them dry thoroughly.
3. Spoon a layer of the béchamel sauce onto the eggplant slice.
4. Next add a spoonful of tomato sauce over top of the béchamel.
5. Sprinkle some shredded mozzarella cheese.
6. Layer the béchamel sauce on the bottom of the baking dish. Roll the eggplant up and place it in a baking dish.
7. Place the eggplant roll up into the baking dish and continue this process until you have covered the whole baking dish.
8. Spoon the rest of the tomato sauce over top of the eggplant roll-ups. Sprinkle with mozzarella cheese. Bake at 375 degress for 30-35 minutes. I like to broil the top for an extra 3 minutes at the end to give it a nice golden colour.
9. Sprinkle fresh basil over top and spoon these delicious roll-ups onto a plate and ENJOY!
Eggplant Roll-Ups
Ingredients
- 2-3 Eggplants sliced very thin so they will easily roll up
- 1 jar of marinara sauce Rao’s or homemade
- 1-1/2 cups milk
- 2 tbsp. Butter
- 2 tbsp. Flour
- 1 small shallot finely diced
- 1/8 tsp. of mustard powder
- 1/8 tsp. Nutmeg optional
- 2 cups Mozzarella cheese shredded
- Salt & Pepper to taste
- Fresh basil chopped for garnish
Instructions
- Thinly slice your eggplants, place the eggplants on a wire rack and salt the eggplants. Let them sit for 20 minutes.
- Pat them dry with paper towels.
- For the Bechamel:
- Add the mustard powder, nutmeg, and salt to the milk. Set aside.
- Melt 1 tbsp. butter in a saucepan over medium heat and add the diced shallot. Sauce for 3 minutes. Now add the other 1 tbsp. butter and the 2 tbsp. of flour. Whisk constantly for 2 minutes until foamy. Add in the seasoned milk, and continue to whisk until the sauce thickens and coats the back of a spoon. This should be approximately 3-5 minutes.
- Assembly:
- Preheat the oven to 375 degrees.
- Spread some béchamel onto the bottom of a baking dish
- Place a sliced eggplant down on a cutting board. Spoon a layer of béchamel onto the eggplant. Next add a spoonful of sauce, then top with shredded mozzarella cheese. Roll the eggplant up and place it into the baking dish. Continue this process until all the eggplant has been used.
- Bake for 35 minutes at 375 degrees. I like to broil the top for 3 minutes at the end to get a nice golden top. Garnish with fresh basil and enjoy!
