Hello, I’m Sam.
Since retiring, I’ve come to appreciate meals that feel comforting without being complicated. This recipe is one of my reliable go-to dishes, easy steps, warm flavors, and nothing fussy. If you enjoy simple, everyday cooking, this one will fit right into your routine. For more cozy, no-stress ideas, try my Cheesy Chicken Potato Casserole or a bowl of Creamy Cheddar Potato Chowder. Both share the same gentle comfort that makes home cooking feel easy again.
Why This Recipe Works
- Just a few fresh ingredients
- Warm, cozy Italian flavor
- Great as a snack, lunch, or light dinner
- No deep-frying, just oven baked
- Works with any mozzarella style
- Leftovers taste just as good reheated
- Perfect for using up small eggplants
Ingredient Breakdown
Eggplants:
Small or medium ones are ideal, they’re easy to slice and bake evenly. The mild flavor pairs well with creamy mozzarella and tangy tomato sauce. If eggplants seem bitter, sprinkle with salt and let sit for 10 minutes before baking.
Mozzarella:
Fresh mozzarella melts beautifully inside these wraps. Shredded or sliced both work fine. You can even mix part-skim and fresh to balance texture and creaminess.
Tomato Sauce:
A simple marinara brings everything together. If you prefer homemade, use my Easy Roasted Tomato Sauce from SoolFood, it gives the same gentle flavor you’d find in a cozy Italian kitchen.
Tortilla Wraps or Flatbread:
Small flour tortillas work well here, or use lavash or pita wraps if you like a heartier texture.
Olive Oil:
Adds flavor and helps the eggplant slices turn golden while baking. Brush lightly; you don’t need much.
Basil or Oregano:
Adds that warm, familiar Italian touch. Fresh basil brightens things up, while dried oregano keeps it savory and earthy.
Parmesan (optional):
A small sprinkle on top gives a light crust and adds depth to the mozzarella filling.
Salt & Pepper:
Keep the seasoning simple. A little goes a long way when you’re working with good ingredients.
Step-by-Step Cooking Guide
- Preheat the Oven
Set it to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup. - Prepare the Eggplant
Slice each eggplant lengthwise, about ¼-inch thick. You want flexible slices that will roll easily without breaking. - Lightly Season
Brush both sides with olive oil and sprinkle with salt and pepper. Arrange the slices in a single layer on your baking sheet. - Bake Until Tender
Bake for about 15 minutes, flipping halfway through. The slices should be soft and lightly golden, not crisp. - Assemble the Wraps
Lay a tortilla flat on your counter. Spread a spoonful of tomato sauce in the center, place one baked eggplant slice, and add a small piece of mozzarella. Sprinkle a bit of basil or oregano. - Roll It Up
Gently roll the wrap, tucking the sides in slightly so the filling stays put. Place seam side down on a baking tray. - Top and Bake Again
Brush each roll with a tiny bit of olive oil and a light dusting of Parmesan (if using). Bake another 10 minutes, just until the cheese melts and the edges of the wrap are slightly crisp. - Rest Before Serving
Let them cool for 5 minutes. The cheese settles a bit, making them easier to handle.
Tips & Helpful Notes
- Avoid soggy rolls: Make sure the eggplant is baked until just tender, not wet.
- Simplify prep: Bake the eggplant slices the night before and refrigerate.
- Add protein: A thin layer of prosciutto or shredded chicken works if you want extra heartiness.
- Make-ahead: You can roll everything in advance and bake just before serving.
- Reheating: Pop leftovers in the oven at 350°F for 10 minutes to bring them back to life.
Serving Suggestions
These Mini Eggplant Mozzarella Wrap Rolls are versatile. They’re lovely as an appetizer, side, or even a main course with a light salad.
For another comforting idea, try:
- Cheesy Kielbasa Potato Skillet : a simple one-pan dinner that pairs beautifully.
- Chicken Cutlets Recipe : another cozy favorite when you want something hearty.
- Cheesy Broccoli Chicken Baked Potatoes : a fresh, bright balance next to these warm rolls.
- Lemon Pepper Chicken Recipe : for a comforting Italian-style dinner night.
Storage & Reheating
Store leftovers in an airtight container for up to 3 days.
Reheat in the oven or air fryer until warm and crisp again.
They don’t freeze well due to the fresh mozzarella, so it’s best to enjoy them fresh or within a few days.
FAQs
1. Can I make these eggplant rolls without wraps?
Yes, you can skip the wraps and roll the mozzarella directly inside the eggplant slices for a lighter, low-carb version.
2. How do I prevent eggplant from being bitter?
Sprinkle slices with salt and let them rest for 10 minutes before baking, then pat dry. This draws out excess moisture and bitterness.
3. Can I use shredded mozzarella instead of fresh?
Absolutely. Shredded melts quickly and gives a slightly saltier flavor, perfect if you prefer a firmer texture.
4. What’s the best way to serve these for guests?
Slice each roll diagonally and secure with a toothpick. Serve warm with a small bowl of marinara for dipping.
Mini Eggplant Mozzarella Wrap Rolls – Simple, Warm, and Comforting
- Total Time: 35 minutes
- Yield: 4 servings
- Diet: Vegetarian
Description
Tender baked eggplant wrapped with mozzarella and tomato sauce inside soft tortillas, a cozy, easy Italian-inspired roll perfect for any night.
Ingredients
2 small eggplants, sliced lengthwise
1 cup mozzarella (fresh or shredded)
1 cup tomato sauce
4 small flour tortillas
2 tbsp olive oil
1 tsp dried oregano or fresh basil
Salt and pepper to taste
Optional: 2 tbsp grated Parmesan
Instructions
1. Preheat oven to 400°F (200°C) and line a baking sheet.
2. Slice eggplant and brush lightly with olive oil, salt, and pepper.
3. Bake 15 minutes, turning once, until tender and golden.
4. Spread tomato sauce on each tortilla, add one eggplant slice and mozzarella.
5. Roll up and place seam side down on a baking tray.
6. Brush with oil and sprinkle Parmesan if using.
7. Bake 10 more minutes until cheese melts and wraps are crisp.
8. Cool 5 minutes before serving.
Notes
You can make these ahead and reheat before serving.
Use lavash or pita if you prefer.
Add a bit of crushed red pepper for a mild kick.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Baked
- Cuisine: Italian
Conclusion
Mini Eggplant Mozzarella Wrap Rolls are one of those dishes that always feel a bit special, yet simple enough for any evening. They’re warm, gentle, and perfectly shareable. Whether you’re cooking for two or bringing something to the table for friends, these little wraps bring quiet comfort and steady flavor, no rush, no fuss, just honest food that feels good.