Baked eggplant rolls with ham and cheese

Baked eggplant rolls with ham and cheese

Baked eggplant rolls with ham and cheese, a simple but tasty appetizer, a complete dish with sliced ​​aubergines and a filling of ham and cheese, we have opted for a caciotta, but nothing prevents you from experimenting with other cheeses.

A simple recipe but with guaranteed success, you can prepare them in advance, keep them in the refrigerator and cook them when serving them, just avoid freezing them, you would risk ruining both the eggplant and the cheese inside.

You can also decide to make it in quantity and bring it to the table as a second dish, perhaps accompanied by a crunchy salad.


Preparation time

10 minutes

Cooking time

20 minutes

Doses for

2 people


  • 1 large eggplant
  • 150 g Cooked Ham
  • 8 slices of sandwich bread
  • 2 tablespoons grated Parmesan
  • 100 g Caciotta
  • Olive oil
  • salt
  • Black pepper
  • Basil
  • 200 ml tomato sauce
  • 1 Garlic


To prepare the recipe for eggplant rolls baked with ham and cheese, cut the aubergine into slices and grill them by salting everything.

With the help of a mixer, chop the sandwich bread with olive oil, salt, pepper, parmesan, and basil.

You will have thus obtained part of the filling for your rolls.

Take the aubergine slice, cover it with the ham and a little chopped sandwich bread.

Also add the cheese and cherry tomatoes if you want to moisten the interior.

Roll up the roll.

Place your rolls in a pan better if covered with parchment paper.

Prepare the tomato puree that will serve as a cover for your rolls.

Fry the garlic with a drizzle of oil and add the tomato, cook until the sauce has shrunk, add salt to taste.

Cover the rolls with tomato sauce and grated Parmesan.

Bring the oven to 180 ° and cook the rolls for about 15 minutes.


Baked eggplant rolls with ham and cheese

Garlic in oil