Eggplant Ricotta Wraps Recipe

Name: Eggplant Ricotta Wraps
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 large purple eggplant; 2 eggs; 1/2 tsp garlic salt; 2 eggs; 1 cup ricotta; 1 cup shredded white cheese of choice.; 2 cloves garlic diced; 1/4 cup chopped oregano; 1 Tbp parsley; 1 Tbs Italian Seasoning; Canned Tomato Sauce; 1/2 white cheese of choise

Servings: persons

1 large purple eggplant
2 eggs
1/2 tsp garlic salt
2 eggs
1 cup ricotta
1 cup shredded white cheese of choice.
2 cloves garlic diced
1/4 cup chopped oregano
1 Tbp parsley
1 Tbs Italian Seasoning
Canned Tomato Sauce
1/2 white cheese of choise

1
Preheat oven to 350
2
Cut eggplant into long strips as thin as possible. Dip in egg and garlic salt mixture. Lay flat on pam sprayed cookie sheets and bake for 15 min @ 350.
3
While eggplant is baking mix all filling ingredients together.
4
Preheat oven to 450.
5
Spoon mixture into eggplant slices and roll up.
6
Spoon tomato sauce in bottom of casserole pan then fill with eggplant rolls. Spoon more tomato sauce onto rolls. Cover with remaining cheese.
7
Bake until cheese is bubbly and brown, about 25-30 minutes. Let stand 5-10 minutes before serving.

469

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 12 ingredients. The key ingredients include: 1 large purple eggplant, 2 eggs, 1/2 tsp garlic salt, 2 eggs, and more.

Yes, Eggplant Ricotta Wraps 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.

Eggplant Ricotta Wraps

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