Grilled Eggplant Rolls Stuffed With Spinach and Feta Cheese

Grilled Eggplant Rolls Stuffed With Spinach and Feta Cheese in a baking dish and served on a plate

The Spruce / Maxwell Cozzi

Prep: 60 mins
Cook: 45 mins
Total: 105 mins
Nutrition Facts (per serving)
813 Calories
52g Fat
63g Carbs
34g Protein
Show Full Nutrition Label Hide Full Nutrition Label
×
Nutrition Facts
Amount per serving
Calories 813
% Daily Value*
Total Fat 52g 67%
Saturated Fat 21g 105%
Cholesterol 91mg 30%
Sodium 839mg 36%
Total Carbohydrate 63g 23%
Dietary Fiber 22g 77%
Protein 34g
Calcium 922mg 71%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This recipe for deliciously grilled eggplant slices rolled and stuffed with savory spinach and feta cheese filling, which is then baked in a flavorful tomato sauce, make this Greek recipe a hit with everyone—vegetarians and meat-eaters alike. These eggplant rolls can be a great meatless entrée or a tasty side dish to your favorite meal.​

Ingredients

  • For the Eggplant:
  • 4 pounds eggplant, unpeeled and thinly sliced lengthwise
  • Kosher salt
  • For the Sauce:
  • 2 tablespoons olive oil
  • 1 small onion (diced)
  • 2 cloves garlic (minced)
  • 1/4 cup fresh parsley (chopped)
  • 1 teaspoon dried oregano
  • 1 (15-ounce) can tomato puree
  • 1 teaspoon sugar
  • 1/2 cup water
  • For the Filling: 
  • 5 tablespoons olive oil, divided
  • 1 small onion (diced)
  • 1/2 cup chopped fresh parsley
  • 1 pound chopped fresh spinach
  • Salt and freshly ground black pepper to taste
  • 4 ounces feta cheese (crumbled)
  • 2 cups soft myzithra cheese
  • 2 tablespoons kefalotyri cheese (grated)
  • Optional: 2 roasted red peppers, seeded and diced
  • 1 egg (lightly beaten)

Steps to Make It

Prepare the Eggplant

  1. Gather the ingredients.

    Sliced eggplant on a cutting board and salt in a bowl

    The Spruce / Maxwell Cozzi

  2. Generously salt the eggplant slices and place them in a colander for 30 minutes to sweat. The salt will draw out the water and will temper the bitterness of the eggplant.

    Salted eggplant slices in a colander

    The Spruce / Maxwell Cozzi

Prepare the Sauce

  1. Gather the ingredients.

    Sauce ingredients on a cutting board

    The Spruce / Maxwell Cozzi

  2. Heat the olive oil in a saucepan over medium-high heat. Saute the onion until translucent, about 5 minutes.

    onions cooking in a saucepan

    The Spruce / Maxwell Cozzi

  3. Add the garlic and saute until fragrant, about 1 minute. Add the parsley, oregano, tomato puree, sugar, and water; simmer covered for about 20 minutes.

    Tomato sauce cooking in a saucepan on a burner

    The Spruce / Maxwell Cozzi

Prepare the Filling

  1. Gather the ingredients.

    Filling ingredients on a cutting board and in bowls

    The Spruce / Maxwell Cozzi

  2. Heat 3 tablespoons of the olive oil over medium-high heat in a medium skillet. Saute the onion until it's translucent, about 5 minutes.

    onions cooking in a pan

    The Spruce / Maxwell Cozzi

  3. Add the parsley and spinach and saute for approximately 5 minutes or until wilted. Season with salt and pepper and set aside to cool.

    parsley and spinach cooking in a pan

    The Spruce / Maxwell Cozzi

  4. Combine feta, myzithra, grated Kefalotyri, diced red pepper (if using), and the lightly beaten egg in a medium-sized mixing bowl. Depending on how salty your feta is, you may want to add a little more salt and pepper.

    feta, myzithra, grated Kefalotyri, diced red pepper, and the lightly beaten egg in a glass bowl

    The Spruce / Maxwell Cozzi

  5. Fold the cooled spinach into the cheese mixture and mix well. Chill the filling in the refrigerator until you're ready to assemble the dish.

    Filling in a glass bowl

    The Spruce / Maxwell Cozzi

Assemble the Rolls

  1. Gather the prepared eggplant, filling, and remaining 2 tablespoons of olive oil.

    Grilled Eggplant Rolls Stuffed With Spinach and Feta Cheese ingredients in bowls

    The Spruce / Maxwell Cozzi

  2. Rinse the eggplant slices and pat them dry. Brush them lightly with olive oil and grill them over medium-high heat, turning once, for about 5 minutes per side. 

    eggplant slices cooking on the grill

    The Spruce / Maxwell Cozzi

  3. Preheat the oven to 350 F. Lightly grease a 9x12-inch roasting pan or baking dish.

    greased baking dish

    The Spruce / Maxwell Cozzi

  4. Working on a cutting board, place a heaping spoonful of spinach stuffing at the widest end of the eggplant.

    slice of eggplant with the filling on top

    The Spruce / Maxwell Cozzi

  5. Roll up the stuffing in the eggplant slice and place in the baking dish seam-side down.

    eggplant roll in a baking dish

    The Spruce / Maxwell Cozzi

  6. Spoon a generous amount of tomato sauce on each roll and bake for about 45 minutes or until the ingredients are heated through. You can sprinkle some additional feta cheese on top before baking if desired.

    Grilled Eggplant Rolls Stuffed With Spinach and Feta Cheese

    The Spruce / Maxwell Cozzi

Tips

  • If you're pressed for time, save yourself a step by using your favorite brand of jarred pasta sauce instead of making your own from scratch.
  • You may need to adjust your filling size to accommodate both your slices of eggplant and your baking dish. In some instances, you may want to fill and roll the slices width-wise.
  • Use frozen spinach if you can't find it fresh, but make sure to drain it well in a colander over the sink first. Soggy spinach will add unneeded moisture to the dish.

Recipe Variations

  • Ricotta, a more mature cheese, can be substituted for myzithra in a pinch.
  • Substitute grated Parmesan cheese for kefalotyri if you don't have a Mediterranean market nearby that carries the Greek variety.