Description
Experience the true magic of Eggplant Rollatini, a comforting classic that transforms tender eggplants into a savory Italian delight.
Ingredients
Scale
- Olive oil 1 tbsp
- Pepper to taste
- 1 tbsp Italian seasoning
- 2 large Eggplants (about 1.5 lbs / 680 g each)
- Salt to taste
- 1 cup shredded Mozzarella cheese
- 1 tsp lemon zest
- 2 cups ricotta cheese
- Salt to taste
- 1/2 cup fresh parsley, chopped
- 1/4 cup Parmesan cheese
- Pepper to taste
- 1 large egg
- 1 1/2 cups marinara sauce
Instructions
- Preheat your oven to 350°F (180°C).
- Wash and trim the eggplant, slicing it lengthwise into 1/4-inch thick pieces.
- Line a baking tray with parchment paper, arrange the slices, and brush with olive oil. Season with Italian seasoning, salt, and pepper.
- Bake for about 20 minutes to tenderize and lightly golden the slices.
- While the eggplant cooks, blend the ricotta, mozzarella, Parmesan, parsley, lemon zest, salt, pepper, and egg in a mixing bowl until creamy.
- Spread 1 cup of marinara sauce over the base of a baking dish.
- Place a spoonful of the cheese mixture on each eggplant slice and roll it up.
- Position the rolls seam-side down in the dish.
- Pour over the remaining marinara sauce and sprinkle with additional mozzarella if desired.
- Bake until warmed through with bubbly cheese atop. Let cool slightly before serving.
Notes
- Use fresh eggplants for the best texture and flavor.
- Employ a mandoline slicer for consistently thin and uniform slices.
- Ensure you bake the eggplant slices until they are tender but not overly soft to avoid breaking.
- Prep Time: 15 mins
- Cook Time: 40 mins
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 6 g
- Sodium: 750 mg
- Fat: 21 g
- Saturated Fat: 11 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 27 g
- Fiber: 8 g
- Protein: 18 g
- Cholesterol: 70 mg
Keywords: Eggplant Rollatini, Italian cuisine, eggplant recipes, vegetarian Italian dishes