Eggplant Rollatini
Eggplant Rollatini
Eggplant rollatini is a great vegetarian dinner entree that is delicious and filling. Tender eggplant is stuffed with a creamy ricotta and herb mixture before being rolled and placed in a fresh tomatoey sauce. This dish will not dissapoint. Pair it with a simple green salad and a side of whole wheat spaghetti for a perfesh summertime dinner.
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Servings: 5
Calories: 249kcal
Equipment
- Oven
- Stove
Ingredients
- 2 eggplants large, sliced thin
- 1 cup ricotta cheese
- ½ cup parmesan cheese
- 1 egg
- 2 garlic cloves minced
- ¼ basil leaves fresh, divided
- ¼ tsp salt kosher
- ½ tsp black pepper
- 2½ cup marinara sauce or our fresh tomato sauce
- ½ cup mozzarella cheese
Instructions
- Preheat the oven to 400℉.
- Cut your eggplant into thin slices, roughly ¼ in thick. Lay the eggplant on a sheet pan and spinkle with salt. The salt will draw the moisture from the eggplant, tenderizing it. Let the eggplant sweat for roughly 10 minutes. After 10 minutes pat the eggplant dry and wipe off any leftover salt.
- Next, lay the eggplant on a greased baking dish and place into the oven for an additional 10 minutes so that it may begin to soften and become easier to roll into the rollatini shape.
- While the eggplant is in the oven, mix together the ricotta, parmesan, egg, 3 TBSP of the fresh basil (chopped), and minced garlic.
- After removing the eggplant from the oven and letting it cool so that it can be handled, spoon roughly 2 TBSP of the ricotta filling into one side of the eggplant before gently and carefully rolling it. Roll the remainder of the eggplant in the same way.
- In a baking dish, pour roughly 2 cups of jarred or a freshly prepared tomato sauce at the bottom of a baking dish. Lay the rollatini on top of the tomato sauce, and spoon over 2 TBSP more of sauce on top of the rollatini. Top with a sprinkling of mozzarella cheese. Bake in the 400℉ oven for roughly 30 minutes or until the eggplant is tender. Serve immediately!
Nutrition
Calories: 249kcal | Carbohydrates: 20g | Protein: 16g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.004g | Cholesterol: 74mg | Sodium: 985mg | Fiber: 7g | Sugar: 11g
