Description
A comforting and creamy eggplant rollatini filled with ricotta, mozzarella, and fresh herbs, baked in a light tomato sauce.
Ingredients
Scale
- 2 medium-sized eggplants
- 1 cup ricotta cheese
- 1 cup mozzarella cheese, shredded
- 1/4 cup Parmesan cheese, grated
- 1/4 cup fresh basil, chopped
- 1/4 cup fresh parsley, chopped
- 3 cloves garlic, minced
- 2 cups tomato sauce
- 2 tablespoons olive oil
- 1/2 teaspoon nutmeg
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C). Slice the eggplant lengthwise, about ¼-inch thick. Lay the slices on a baking sheet, sprinkle with salt, and let them sit for about 15 minutes. Rinse and pat dry.
- Drizzle olive oil over the slices and bake for 20 minutes until tender and slightly golden.
- In a large bowl, combine ricotta, half of the mozzarella, grated Parmesan, minced garlic, and nutmeg. Season with salt and pepper. Stir in fresh basil or parsley.
- Spread a thin layer of tomato sauce at the bottom of a baking dish. Place a roasted eggplant slice, add the filling, and roll it up. Place seam-side down in the dish. Repeat until all eggplant is used.
- Pour remaining tomato sauce over the rollatini and sprinkle with the rest of the mozzarella.
- Cover with foil and bake for about 30 minutes, removing the foil for the last 10 minutes to brown the cheese.
- Let cool for a few minutes before serving. Top with fresh herbs and more cheese if desired.
Notes
Feel free to substitute ricotta with cottage cheese for a lower-fat option or use vegan cheese for a dairy-free version.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 7g
- Sodium: 450mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 5g
- Protein: 18g
- Cholesterol: 30mg
Keywords: eggplant, rollatini, creamy, cheese, vegetarian, comfort food