Description
Cheesy Eggplant Rollatini is a comforting Italian dish that features tender eggplant rolled around a creamy, flavorful filling. Each bite reveals a delightful blend of textures, from the crispy outer layer to the melty cheese inside. Perfect for family dinners or cozy gatherings, this recipe promises to impress with its rich flavors and beautiful presentation.
Ingredients
Scale
- 2 medium eggplants (about 1 lb)
- 1 cup ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1/4 cup fresh basil leaves, chopped
- 2 cups marinara sauce
- 3 cloves garlic, minced
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions
- Preheat oven to 375°F (190°C).
- Slice eggplants lengthwise into 1/4 inch thick strips and sprinkle with salt. Let sit for 30 minutes to draw out moisture.
- Rinse and pat dry the eggplant slices. In a large skillet, heat olive oil over medium heat and sauté eggplant until golden brown, about 3-4 minutes per side.
- In a mixing bowl, combine ricotta, Parmesan, garlic, basil, salt, and pepper; mix until creamy.
- Spread marinara sauce in a baking dish. Place about two tablespoons of filling on each eggplant slice and roll tightly.
- Arrange rolls seam-side down in the dish; top with more marinara sauce and additional Parmesan cheese.
- Bake for 25-30 minutes until bubbly and golden brown.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 rollatini (120g)
- Calories: 250
- Sugar: 5g
- Sodium: 500mg
- Fat: 13g
- Saturated Fat: 6g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 35mg