Eggplant rollatini
Eggplant rollatini is a delicious Italian dish made with thinly sliced eggplant that is rolled up and filled with a savory mixture, typically including ricotta cheese, Parmesan cheese, herbs, and sometimes breadcrumbs. These rolls are then baked in tomato sauce until they become tender and the flavors meld together. It's a tasty and satisfying vegetarian option that can be enjoyed as an appetizer or a main course.
Ingredients
- 2 pounds eggplant (about 2 medium-sized eggplants)
- 1 pound ricotta cheese
- 1/2 pound grated Parmesan cheese
- 1/2 pound shredded mozzarella cheese
- 2 cups tomato sauce
- 2 cloves garlic minced
- 1/4 cup fresh basil chopped
- 1/4 cup fresh parsley chopped
- 1/4 cup breadcrumbs
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Preheat your oven to 375°F (190°C).
- Slice the eggplants lengthwise into thin slices, about 1/4 inch thick.
- Sprinkle salt on both sides of the eggplant slices and let them sit for about 15 minutes. This helps remove excess moisture. Pat them dry with a paper towel afterwards.
- In a mixing bowl, combine the ricotta cheese, grated Parmesan cheese, minced garlic, chopped basil, and chopped parsley. Season with salt and pepper to taste. Mix well.
- Take each eggplant slice and spread a generous spoonful of the ricotta mixture on one end. Gently roll the slice, starting from the filled end, and place it seam-side down in a baking dish.
- Repeat the process with the remaining eggplant slices until you've used them all.
- Pour the tomato sauce over the eggplant rolls, making sure they are well-covered.
- Sprinkle the shredded mozzarella cheese and breadcrumbs evenly over the top.
- Drizzle olive oil over the rolls to help them brown and become crispy.
- Cover the baking dish with aluminum foil and bake for about 25 minutes.
- After 25 minutes, remove the foil and continue baking for an additional 10-15 minutes, or until the cheese is melted and golden.
- Once cooked, remove from the oven and let it cool for a few minutes before serving.
Disclaimer
Some parts of recipe maybe AI-generated.
Nutrition
Calories: 773kcal (39%)Carbohydrates: 35g (12%)Protein: 47g (94%)Fat: 51g (78%)Saturated Fat: 27g (169%)Polyunsaturated Fat: 3gMonounsaturated Fat: 17gCholesterol: 152mg (51%)Sodium: 2058mg (89%)Potassium: 1188mg (34%)Fiber: 9g (38%)Sugar: 14g (16%)Vitamin A: 2356IU (47%)Vitamin C: 19mg (23%)Calcium: 1077mg (108%)Iron: 3mg (17%)
Disclaimer
Nutritional information for this recipe is an approximation and is not to be construed as medical advice.
