Eggplant Parmigiana Stromboli

Eggplant Parmigiana Stromboli

By I Have to Eat That

Stromboli, to me, is just a fancy way of saying stuffed bread. It's one of those things that I fall back on when I don't know what else to make. It's good, it's easy, it's fast, and I can usually cram somewhat healthy stuff in there without anyone knowing better, since I also include enough ricotta and mozzarella to make it all worthwhile.

Serving Size: 4 Total Time: 45 mins


  • 1 lb pizza dough (store bought or homemade)

  • 1 eggplant

  • 8 oz small container fresh marinara sauce

  • 1 fresh marinara sauce

  • 1 cup ricotta cheese

  • olive oil


  1. Preheat oven to 425 degrees.

  2. Slice eggplant into thick layers and place on a baking sheet. Coat and drizzle in olive oil.

  3. Roast eggplant (flip until both sides have a brown, crust-like appearance) and then set aside.

  4. Lower oven temperature to 400 degrees.

  5. Press out the dough into a larger rectangular shape.

  6. Layer the eggplant in a domino-like effect along the left-hand side of the dough, leaving about two inches of space on the side. Coat eggplant with marinara sauce.

  7. Dabble ricotta along the top of the eggplant and marinara from top to bottom until the container is finished.

  8. With sliced mozzarella, layer your final coating along top all of the ingredients.

  9. Grab the extra dough from the left-hand side and begin to fold and roll overtop of the ingredients until it goes overtop. Begin to fold over the right-hand side of the dough, crimping and tucking as you go (especially toward the ends of the stromboli). The final creation should look much like a large stuffed burrito.

  10. Cut 4-5 slits along the top to along steam to come out.

  11. To get a nice, golden brown and crisp crust, coat the outside in an egg wash (using one beaten egg and a splash of water).

  12. Bake for about 15-20 minutes and voila! Enjoy!

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