Eggplant Rollatini
Indulge in the rich flavors of this eggplant rollatini recipe, featuring tender roasted eggplant filled with a creamy ricotta mixture and topped with marinara sauce.
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Servings: 4 servings
Calories: 250kcal
Ingredients
- 2 large eggplants
- 2 cups ricotta cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 cup marinara sauce
- 1/4 cup fresh basil chopped
- 2 cloves garlic minced
- Salt and pepper to taste
- Olive oil for brushing
- 1 teaspoon Italian seasoning
Instructions
- Preheat the oven to 375°F (190°C).
- Slice the eggplants lengthwise into 1/4-inch thick slices.
- Brush both sides with olive oil and sprinkle with salt.
- Arrange the slices on a baking sheet and roast for 15 minutes until tender.
- In a bowl, mix ricotta, mozzarella, Parmesan, garlic, basil, salt, pepper, and Italian seasoning.
- Spread a layer of marinara sauce on the bottom of a baking dish.
- Take a roasted eggplant slice and place a generous amount of the cheese mixture on one end.
- Roll the eggplant around the filling and place it seam-side down in the dish.
- Repeat until all eggplant slices are used, placing them snugly in the dish.
- Top with remaining marinara sauce and sprinkle with extra mozzarella.
- Bake for 30-35 minutes until bubbly and golden brown.
Nutrition
Calories: 250kcal | Carbohydrates: 10g | Protein: 12g | Fat: 18g | Fiber: 2g