Description
Eggplant Rollatini is a delicious Italian dish made with thinly sliced eggplant filled with a creamy cheese mixture and baked in marinara sauce.
Ingredients
Scale
- 2 large eggplants
- 2 cups ricotta cheese
- 1 cup mozzarella cheese, shredded
- 1/2 cup Parmesan cheese, grated
- 1 egg
- 2 cups marinara sauce
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
Instructions
- Preheat your oven to 375°F (190°C).
- Slice the eggplants lengthwise into thin strips and sprinkle with salt. Let them sit for 30 minutes to draw out moisture.
- Rinse the eggplant slices and pat them dry.
- In a bowl, mix ricotta, mozzarella, Parmesan, egg, garlic powder, Italian seasoning, salt, and pepper.
- Spread a layer of marinara sauce in a baking dish.
- Place a spoonful of the cheese mixture on each eggplant slice and roll them up.
- Arrange the rolls in the baking dish and cover with remaining marinara sauce.
- Bake for 25-30 minutes until bubbly and golden.
Notes
- Use fresh eggplants for best flavor.
- Feel free to add spinach or herbs to the cheese mixture.
- Let rest for 10 minutes before serving.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 roll
- Calories: 250
- Sugar: 4g
- Sodium: 500mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 50mg