Eggplant Rollatini Recipe

Name: Eggplant Rollatini
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 small eggplant (about 1 pound), trimmed and cut lengthwise into 6 (1/4-inch-thick) slices; Cooking spray; 3/4 cup tomato-and-basil pasta sauce, divided; 1 cup part-skim ricotta cheese; 3 tablespoons grated Parmesan cheese; 2 tablespoons chopped fresh basil; 1 tablespoon pine nuts, toasted; 1/8 teaspoon salt; 1 small garlic clove, minced; 3 tablespoons shredded part-skim mozzarella cheese

Servings: persons

1 small eggplant (about 1 pound), trimmed and cut lengthwise into 6 (1/4-inch-thick) slices
Cooking spray
3/4 cup tomato-and-basil pasta sauce, divided
1 cup part-skim ricotta cheese
3 tablespoons grated Parmesan cheese
2 tablespoons chopped fresh basil
1 tablespoon pine nuts, toasted
1/8 teaspoon salt
1 small garlic clove, minced
3 tablespoons shredded part-skim mozzarella cheese

1
Preheat broiler.
2
Place eggplant slices on a baking sheet coated with cooking spray; lightly coat eggplant with cooking spray. Broil 5 minutes on each side or until browned and tender.
3
Reduce oven temperature to 400u00b0.
4
Spread 1/4 cup pasta sauce in bottom of an 8-inch square baking dish.
5
Combine ricotta cheese and next 5 ingredients in a bowl; stir well. Spoon 2 heaping tablespoons of ricotta mixture onto 1 end of each eggplant slice. Roll up slices, and place, seam sides down, in baking dish. Spoon remaining 1/2 cup pasta sauce evenly over rollatini, and sprinkle with mozzarella cheese. Bake at 400u00b0 for 35 minutes or until cheese is browned and bubbly.

245

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 10 ingredients. The key ingredients include: 1 small eggplant (about 1 pound), trimmed and cut lengthwise into 6 (1/4-inch-thick) slices, Cooking spray, 3/4 cup tomato-and-basil pasta sauce, divided, 1 cup part-skim ricotta cheese, and more.

Yes, Eggplant Rollatini 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 Rollatini

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