Eggplant Rollatini With Ricotta
Eggplant Rollatini with Ricotta
Ingredients
Instructions
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Preheat your oven to 375°F (190°C). Grease a baking dish with a little olive oil and set it aside.
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Place the sliced eggplant on a baking sheet lined with parchment paper. Sprinkle the slices with salt and let them sit for about 15 minutes to draw out excess moisture.
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After 15 minutes, pat the eggplant slices dry with a paper towel to remove the excess salt and moisture.
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In a mixing bowl, combine the ricotta cheese, Parmesan cheese, beaten egg, chopped basil, minced garlic, salt, and black pepper. Mix well to combine all the ingredients.
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Take each eggplant slice and place a spoonful of the ricotta mixture on one end. Gently roll up the slice and place it seam-side down in the prepared baking dish.
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Continue rolling up the rest of the eggplant slices and arranging them snugly in the baking dish.
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Pour the marinara sauce over the rolled eggplant slices, making sure they are evenly coated with the sauce.
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Sprinkle the shredded mozzarella cheese on top, followed by an extra sprinkle of grated Parmesan cheese.
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Cover the baking dish with foil and bake in the preheated oven for 25 minutes.
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Remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and lightly golden.
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Garnish with fresh basil leaves before serving.
Nutrition Facts
Serving size: 1 serving- Calories
- 320 kcal
- Total Fat
- 18 g
- Saturated Fat
- 10 g
- Cholesterol
- 85 mg
- Sodium
- 980 mg
- Total Carbohydrate
- 25 g
- Dietary Fiber
- 6 g
- Sugars
- 12 g
- Protein
- 18 g
This Eggplant Rollatini with Ricotta is a wonderful dish to serve for a cozy dinner at home. The creamy ricotta filling pairs perfectly with the savory marinara sauce, creating a dish that's both comforting and elegant. Enjoy the flavors of Italy with every bite of this delicious recipe.