Eggplant Mozzarella Wrap Rolls
Soft roasted eggplant slices rolled with mozzarella, basil, tomatoes, and olives. A lighter alternative to traditional rollatini — no frying, minimal oil, and big flavor.
Prep: 15 minutes
Cook: 20–25 minutes
Total: 35–40 minutes
Ingredients
For the Eggplant
1–2 medium eggplants, sliced lengthwise into ¼-inch thin strips
1–2 tbsp olive oil
½ tsp salt
½ tsp black pepper
½ tsp oregano
½ tsp garlic powder
For the Filling
1 cup fresh mozzarella, cut into thin strips OR mini mozzarella pearls
1 small tomato, finely diced
2 tbsp black olives, finely chopped
1 tbsp fresh basil (or parsley), chopped
1 tsp lemon zest
½ tsp chili flakes
1 tsp extra virgin olive oil
Salt + pepper to taste
For Serving
Extra basil leaves
Balsamic glaze drizzle
Extra lemon zest
Instructions
1. Prepare the Eggplant
Preheat oven to 425°F (220°C) or heat air fryer to 400°F (200°C).
Lay eggplant slices on a tray and sprinkle lightly with salt.
Let sit 10 minutes to remove moisture; pat dry.
Brush lightly with olive oil and season with pepper, oregano, and garlic powder.
2. Cook the Eggplant
Oven:
Bake 18–22 minutes, flipping halfway, until soft and flexible (not crispy).
Air Fryer:
Cook 8–10 minutes until pliable.
Soft slices roll easier.
3. Make the Filling
In a bowl combine:
mozzarella
diced tomato
chopped olives
basil
lemon zest
olive oil
salt + pepper
Mix gently to avoid crushing the cheese.
4. Assemble the Rolls
Place 1–2 tbsp filling at one end of each eggplant slice.
Roll tightly like a wrap.
Secure with a toothpick if needed.
Optional: Return to oven/air fryer 3–4 minutes to warm cheese slightly.
5. Serve
Arrange on a plate and garnish with:
fresh basil
drizzle of balsamic glaze
sprinkle of lemon zest
Light, elegant, and Mediterranean!
Tips
Use long, firm eggplants for better rolls.
Patting dry helps remove bitterness and reduces sogginess.
Use part-skim mozzarella for fewer calories.
Add spinach or arugula inside for extra nutrients.
Nutritional Information
Calories: ~120
Protein: 7 g
Carbs: 6 g
Fat: 7 g
Fiber: 3 g
Sodium: 180 mg