Eggplant Rollatini Recipe

Name: Eggplant Rollatini
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoon olive oil; 3/4 cup parmesan, grated; 2 medium eggplant, sliced lengthwise; 1/4 cup parsley; 1 cup flour; 1 egg, lightly beaten; Salt; 3 cups spaghetti sauce; Pepper; 4 oz mozzerella cheese; 12 oz ricotta cheese

Servings: persons

3 tablespoon olive oil
3/4 cup parmesan, grated
2 medium eggplant, sliced lengthwise
1/4 cup parsley
1 cup flour
1 egg, lightly beaten
Salt
3 cups spaghetti sauce
Pepper
4 oz mozzerella cheese
12 oz ricotta cheese

1
Preheat oven to 375 degrees.
2
Heat oil in large non-stick skillet.
3
Season eggplant and dip in flour.
4
Saute eggplant until golden brown.
5
Set eggplant slices on paper towels to drain.
6
Combine in a medium bowl, ricotta, 1/2 cup parmesan, parsley and egg.
7
Spread 1/2 cup spaghetti sauce in bottom of baking dish.
8
Place several tablespoons of ricotta mixture at end of slice of eggplant, roll up and place in baking dish.
9
Continue to assemble remaining slices of eggplant.
10
Top with remaining spaghetti sauce and top with mozzerella and 1/4 cup parmesan.
11
Bake for 30 minutes or until bubbly.

603

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: 3 tablespoon olive oil, 3/4 cup parmesan, grated, 2 medium eggplant, sliced lengthwise, 1/4 cup parsley, 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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