FoodSummer's delight: Baked aubergine rolls with mozzarella and tomato sauce

Summer's delight: Baked aubergine rolls with mozzarella and tomato sauce

Aubergine rolls stuffed with filling in sauce
Aubergine rolls stuffed with filling in sauce
Images source: © Adobe Stock | Olga Yastremska, New Africa, Africa Studio

18 June 2024 17:18

If you're looking for a quick and healthy dinner idea to impress your loved ones, you've come to the right place. Aromatic aubergine rolls baked in the sauce will perfectly suit your needs. They are also a great option if you are looking for a dish without meat but full of flavour.

Aubergine is a vegetable that we can buy all year round. However, it undoubtedly tastes best in summer. With the addition of mozzarella and tomato sauce, it's simply exquisite. That's why today we have a recipe that combines all these ingredients. Prepare this dish for your family, and they will be delighted.

Aubergine rolls stuffed with mozzarella in tomato sauce

You will undoubtedly fall in love with these rolls from the first bite. They are swift to prepare and light, making them perfect for a summer meal. They can be lunch, an appetizer, or dinner. The choice is yours.


  • 1 large aubergine,
  • 2 tablespoons olive oil,
  • salt.


  • 250 grams mozzarella cheese,
  • 1/2 teaspoon oregano,
  • 1 teaspoon herbal pepper,
  • 2 teaspoons sun-dried tomatoes,
  • 1/2 teaspoon dried garlic,
  • 1/2 teaspoon dried basil.


  • 500 millilitres tomato passata,
  • 2 medium onions,
  • 4 cloves garlic,
  • 1 teaspoon oregano,
  • 1/2 teaspoon basil,
  • 1/2 teaspoon thyme,
  • 1 teaspoon smoked paprika,
  • 2 tablespoons olive oil or clarified butter,
  • sugar, salt, and pepper to taste.


  1. Start by preparing the aubergine. Wash and dry it. Then, cut it into slices about 0.3 centimetres thick and sprinkle both sides with salt. Set aside for about 15 minutes. After this time, rinse the slices with water and dry them with a paper towel.
  2. Drain the mozzarella and cut it into thicker slices. Peel and dice the onions and garlic.
  3. Heat the fat in a pan and sauté the prepared vegetables. Pour in the tomato passata and cook for about 5 minutes. When the sauce thickens, add thyme, oregano, basil, and smoked paprika. Cover and cook for another 10 minutes. Finally, season with salt, pepper, and sugar to taste.
  4. Fry the aubergine slices in a pan with a small amount of olive oil. Then, place them on a paper towel to drain the excess fat. Now it's time to season. Sprinkle them with pepper, dried garlic, and basil. Finally, place a slice of mozzarella and roll it tightly. If you want to be sure the roll doesn't unfold, you can secure it with a toothpick.
  5. Place the prepared rolls tightly in a baking dish and pour the sauce over them.
  6. Place the prepared dish in an oven preheated to 180°C without convection. Bake for about 20 minutes.
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