Eggplant mozzarella rolls


Eggplant with Italian flavor to deliver a meat free appetizer or light lunch recipe. This recipe also has the advantage of being gluten free.


1 eggplant (large)
3 T olive oil
8 sli cheese (mozzarella, round slices, about 1 ball)
2 tomato (plum tomatoes, each one cut into 4 slices)
1 bn basil (large basil leaves)
  seasoning (sat and pepper to taste)


  1. Cut the eggplant lengthways into 10 thin slices. Discard the two outside slices. Sprinkle the slices with salt and set aside in a bowl for 20 minutes. Rinse under cold water and pat dry with paper towels.
  2. Preheat a grill to high.
  3. Place the eggplant slices in a non-stick pan and brush lightly with olive oil. Place under the hot grill for approximately 8 to 10 minutes until golden. Turn once during grilling. Remove from heat.
  4. Now place a slice of mozzarella and tomato in the center or each slice. Top with a few basil leaves, season if necessary, and fold the eggplant slice sides over the center filling.
  5. Now cook seam-side down under the grill until the mozzarella begins to bubble. Drizzle with a little olive oil and serve.


Eggplant mozzarella rolls that are gluten free and meat free, entirely suitable for a vegetarian light lunch or appetizer, and it can be used as substitute for a pasta dish.

4 servings
Preparation time
Cooking time
Total time
45 minutes