Mozzarella and aubergine rolls

A tempting dish from James Martin of fried aubergine slices, rolled and stuffed with a comforting cheese, sultana and basil filling
By James Martin
Mozzarella and aubergine rolls
  • Rating:
  • Serves: 4
  • Cook Time: 30 minutes
  • Prep Time: 20 minutes
  • Effort: easy


  • 150 ml olive oil
  • 2 large aubergines, thinly sliced along length
  • 2 eggs, lightly beaten
  • 12 tomatoes, sliced
  • 1 handful basil leaves
  • 3 garlic cloves, crushed

For the filling

  • 150 g freshly grated parmesan
  • 1 handful basil leaves
  • 400 g mozzarella, sliced
  • 100 g sultanas


1. Heat 50ml of the measured olive oil in a frying pan. Coat the sliced aubergines in beaten egg and fry each one for 2 mins on each side youll need to do this in batches. Drain the slices on kitchen paper and leave on one side.

2. Add the remaining oil to the same pan, and fry the tomatoes, over a low heat, with the basil leaves and garlic for 10 minutes. The tomatoes by now will have cooked down.

3. Sprinkle parmesan cheese over the aubergine slices, and then top with half the basil leaves, half the sliced mozarella and a sprinkling of sultanas. Roll each of the aubergine slices up into a cylinder - starting from the shorter end.

4. Put the rolls on top of the tomato sauce in the pan and cover with the remaining mozzarella cheese and basil leaves. Season well, cover the pan, and simmer for a further 2-3 mins before serving.

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