Baked Eggplant Rollatini
Ingredients
The eggplant
-
1
large
eggplant
-
2
tablespoons
olive oil
The cheese filling
-
1
cup
ricotta cheese
-
½
cup
parmesan cheese
-
1
large
egg
-
3
cloves
garlic
-
2
tablespoons
basil
-
½
teaspoon
salt
-
½
teaspoon
pepper
The assembly
-
2
cups
tomato sauce
-
1
cup
mozzarella cheese
-
1
tablespoon
parmesan cheese
-
fresh
basil leaves
Instructions
- Preheat the oven to 200C/400F.
- Slice the eggplant into ¼-inch slices and sprinkle both sides with salt. Let it sit for several minutes to release extra moisture.
- Line a large pan with parchment paper, spread the eggplant on it, drizzle with olive oil, and bake for 10 minutes. Let it cool completely.
- In a mixing bowl, combine the ricotta cheese, parmesan cheese, egg, garlic, fresh basil, salt, and pepper.
- Lightly grease a 9 x 13-inch baking dish and add a thin layer of tomato sauce.
- On each slice of eggplant, add a small spoonful of the cheese mixture and roll it up tightly. Repeat until all eggplant is used.
- Spoon the remaining tomato sauce over the rolls and top with mozzarella and a tablespoon of parmesan cheese.
- Cover with foil and bake for 20 minutes, then remove the foil and bake for another 10 minutes until the cheese is golden.
Nutrition Facts (estimated)
Servings
8 servings
Calories
210
Total fat
13g
Total carbohydrates
9g
Total protein
16g
Sodium
843mg
Cholesterol
mg
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