Ingredients
Scale
- 2 large eggplants
- 15 oz ricotta cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 2 cups marinara sauce
- 1 egg
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
Instructions
- Preheat your oven to 375°F (190°C).
- Slice the eggplants lengthwise into thin strips.
- Sprinkle salt on the eggplant and let it sit for 30 minutes to draw out moisture.
- Rinse the eggplant and pat it dry with paper towels.
- Lightly brush the eggplant slices with olive oil and roast in the oven for 20 minutes.
- In a bowl, combine ricotta, egg, garlic powder, Italian seasoning, salt, and pepper.
- Spread about 2 tablespoons of the ricotta mixture on each eggplant slice.
- Roll up the eggplant slices and place them in a baking dish.
- Pour marinara sauce over the rolled eggplant and sprinkle with mozzarella and Parmesan cheese.
- Bake for 25-30 minutes until the cheese is bubbly and golden.
Notes
- Use fresh herbs for added flavor.
- Let the dish cool for a few minutes before serving.
- Pair with a side salad for a complete meal.
- Prep Time: 30 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 rollatini
- Calories: 250
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 14g
- Cholesterol: 50mg
Keywords: Baked Eggplant Rollatini, Ricotta, Marinara, Italian dish