Baked Eggplant Rolls Recipe

Name: Baked Eggplant Rolls
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: rolls Baked Eggplant; 2 eggplant medium, sliced lengthwise; olive oil; 1 cup ricotta fresh; 1 1/2 cups bolognese sauce prepared cold; 2 cups tomato sauce; basil leaves to serve; 1/4 cup fresh breadcrumbs; 1/4 cup pine nuts; 2 tablespoons currants; 1/2 tablespoon olive oil

Servings: persons

rolls Baked Eggplant
2 eggplant medium, sliced lengthwise
olive oil
1 cup ricotta fresh
1 1/2 cups bolognese sauce prepared cold
2 cups tomato sauce
basil leaves to serve
1/4 cup fresh breadcrumbs
1/4 cup pine nuts
2 tablespoons currants
1/2 tablespoon olive oil

1
Preheat oven to 350u00b0F.
2
Heat a grill pan or grill on high. Brush eggplant with olive oil. Grill, in 2-3 batches, 2-3 minutes each side, until softened.
3
Spread each slice with 1 tablespoon ricotta and 1 tablespoon bolognese sauce. Roll up to enclose filling.
4
Pour half the of the tomato sauce into the base of an 8-cup baking dish. Arrange rolls in dish. Pour remaining tomato sauce over. Season to taste.
5
To make the topping, in a medium bowl, combine all ingredients. Mix well and season to taste.
6
Sprinkle topping evenly over rolls. Bake 15-20 minutes, until golden and bubbling. Serve scattered with basil leaves.

278

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: rolls Baked Eggplant, 2 eggplant medium, sliced lengthwise, olive oil, 1 cup ricotta fresh, and more.

Yes, Baked Eggplant Rolls falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Baked Eggplant Rolls

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