Eggplant Rollatini
Ingredients
Eggplant Noodles
-
1½
lbs
Eggplant
-
2
tbsp
Olive oil
-
½
tsp
Sea salt
-
¼
tsp
Black pepper
Filling
-
10
oz
Whole milk ricotta cheese
-
8
oz
Frozen spinach (thawed and drained)
-
⅓
cup
Grated parmesan cheese
-
1
large
Egg
-
1
tsp
Italian seasoning
-
⅛
tsp
Sea salt
-
⅛
tsp
Black pepper
Assembly
-
1
cup
Marinara sauce
-
1
cup
Mozzarella cheese (shredded)
-
to taste
none
Fresh basil (optional, for garnish)
Instructions
- Preheat the oven to 400°F (204°C) and line a baking sheet with parchment paper.
- Slice the eggplant lengthwise into long, thin sheets using a mandoline.
- Arrange the eggplant slices on the baking sheet, brush with olive oil, and sprinkle with salt and pepper.
- Roast the eggplant for 15-20 minutes until soft and mostly dry, then pat with paper towels to remove excess moisture.
- In a medium bowl, mix the filling ingredients: ricotta cheese, thawed spinach, parmesan, egg, Italian seasoning, salt, and pepper.
- Spread ½ cup of marinara sauce over the bottom of a large baking dish.
- Divide the filling evenly among the eggplant sheets, roll them up, and place seam side down in the baking dish.
- Top with the remaining marinara sauce and mozzarella cheese.
- Bake for about 15 minutes until the cheese is melted and the filling is hot, then broil for an additional 3-4 minutes until browned.
- Garnish with fresh basil if desired and serve.
Nutrition Facts (estimated)
Servings
4
Calories
442
Total fat
29.9g
Total carbohydrates
21.9g
Total protein
24.4g
Sodium
0mg
Cholesterol
0mg
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