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Ham-Stuffed Eggplant Roll

  • Jan 22
  • 1 min read

Comfort food, Italian-style


Think tender roasted eggplant, creamy ricotta, the new Deli To Go @dorsognasmallgoods ham, and rich tomato sauce… all baked under a golden blanket of mozzarella and Parmesan It’s the perfect dish for cosy nights, casual dinners or feeding the family with zero fuss




INGREDIENTS (Serves 4):


For the eggplant rolls:

  • 8 eggplant slices (about 5mm thick)

  • 3 tbsp olive oil

  • ½ tsp salt

  • ½ tsp black pepper


For the filling:

  • 250g ricotta cheese

  • 8 slices D’Orsogna Deli To Go cooked ham

  • ½ cup grated Parmesan

  • 1 egg yolk

  • A few fresh basil leaves, shredded

  • ¼ tsp nutmeg

  • ½ tsp salt

  • ¼ tsp black pepper


For the tomato sauce:

  • 2 tbsp extra virgin olive oil

  • 2 garlic cloves, minced

  • 1 can (400g) crushed tomatoes

  • A small handful of basil leaves

  • Salt & pepper, to taste



For topping:

  • 6–8 slices of mozzarella or provolone

  • 2 tbsp freshly grated Parmesan



STEP-BY-STEP:


  1. Roast the eggplant: Brush with olive oil, season, and roast at 200°C for 15–20 mins until tender and golden.

  2. Make the sauce: Sauté garlic, add crushed tomatoes, salt, pepper, and simmer for 10 mins. Stir in basil.

  3. Mix the filling: Combine ricotta, Parmesan, egg yolk, nutmeg, basil, salt & pepper.

  4. Assemble: Add ham and ricotta to each eggplant slice, roll, and place seam-side down over a base of tomato sauce.

  5. Bake: Cover with more sauce, bake for 20 mins. Add cheese and bake 10 more minutes until golden and bubbly.

  6. Serve: Top with fresh basil and a crack of pepper, and enjoy!



💡 Pro tip: Use small, firm eggplants for the best rolls — and don’t hold back on the cheese 😏

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