Crispy Stuffed Eggplant Rolls – Flavor-Packed and Golden Brown

• Eggplant prep: If your eggplant slices seem dry or stiff, lightly salt them and let sit for 10 minutes to draw out moisture and soften. Pat dry before rolling.
• Bake instead of fry: For a lighter option, brush rolled eggplant lightly with oil and bake at 400°F (200°C) for 20–25 minutes, turning halfway through.
• Gluten-free option: Make sure to use gluten-free soy sauce and oyster sauce, and ensure cornstarch is labeled gluten-free.
• Add veggies: Add finely chopped carrots, mushrooms, or water chestnuts to the filling for extra texture.

These golden Stuffed Eggplant Rolls are crispy on the outside and juicy inside, offering the perfect blend of savory, umami-rich flavors and a satisfying crunch. They’re great for gatherings or just a fun twist on your weeknight dinner!