Eggplant Rollatini Recipe
Eggplant Rollatini - Eggplant rollups stuffed with a cheesy ricotta blend, and baked in a delicious marinara sauce.
Servings : 6 Servings
Ingredients
- 4 medium-sized eggplants
- salt
- olive oil, for brushing
- 3 cups part skim ricotta cheese
- 1 cup crumbled feta cheese
- 1-1/2 cups shredded part-skim mozzarella, divided
- 1/2 cup grated parmesan, divided
- 4 cloves garlic, minced
- 2 eggs, beaten
- 1 teaspoon salt
- 1/2 teaspoon fresh ground pepper
- 1 jar (24-ounces) marinara sauce
Instructions
- Preheat oven to 400F.
- Lightly grease a 9x13 baking dish with cooking spray and set aside.
Prepare the eggplants.
- Cut eggplants lengthwise into 1/4-inch-thick slices; you should get about 16 slices total.
- Lay slices on a baking sheet; sprinkle with salt on both sides and let stand for about 10 minutes.
- Using paper towel, pat slices dry.
- Brush both sides of eggplant slices with olive oil and transfer back to the baking sheets in a single layer.
- Roast the eggplant slices for about 8 minutes; flip over and continue to roast for about 5 more minutes, or until tender.
- Remove from oven and let cool.
In the meantime, prepare the cheese filling.
- In a large mixing bowl combine ricotta, feta, 1/2 cup mozzarella, 1/3 cup parmesan, garlic, eggs, salt and pepper; mix until well incorporated.
- Spread 1/2 cup of marinara sauce onto the bottom of the previously prepared baking dish.
- Divide ricotta mixture among eggplant slices, and spread it down the center of each slice.
- Roll up prepared eggplant slices and place them seam-side down in baking dish, over the marinara sauce.
- Use any leftover cheese mixture to spoon around the eggplant rollups.
- Top eggplant rollups with remaining marinara sauce and sprinkle with remaining mozzarella and Parmesan.
- Cover with aluminum foil and bake for 30 minutes.
- Remove foil and continue to bake for 15 minutes, or until lightly browned and bubbly.
- Remove from oven and let stand for about 10 minutes.
- Serve.
Notes
MAKE AHEAD OF TIME: Store the prepared and completely cooled rollups in a plastic food storage container with an airtight lid, and place them in the freezer for up to two months.
Nutrition
Calories: 443 kcal | Carbohydrates: 32 g | Protein: 29 g | Fat: 23 g | Saturated Fat: 13 g | Cholesterol: 128 mg | Sodium: 1627 mg | Potassium: 1290 mg | Fiber: 10 g | Sugar: 17 g | Vitamin A: 1335 IU | Vitamin C: 15.3 mg | Calcium: 678 mg | Iron: 2.9 mg | Net Carbs: 22 g
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.