Eggplant Rollatini – a delicious recipe with eggplants, ricotta cheese, mozzarella cheese, parmesan cheese, egg, parsley. Easy to follow and perfect for any occasion.
Serves 4
Vegetarian
Servings:persons
1
Peel the skin off the eggplant & slice thin long way of the egglant
2
Put oil in pan & bring to 350
3
Scramble 3 eggs in dish big enough to fit eggplant slices
4
Put breadcrumbs in dish of the same size
5
Coat eggplant slices in eggs, then breadcrumbs & fry on both side until golden brown.
6
Put all other ingredients in a bowl (except marinara sauce) & mix.
7
In baking tray ladle scoop of marinara sauce & spread evenly.
8
Take large scoop of cheese mix & put in the middle of the fried eggplant slice & fold over ends & put in the baking tray folded slice down.
9
Fill up tray with rolls & ladle some sauce on with some shredded mozzarella & parmesan on top.
10
Bake in 450 preheated oven until browned.
11
Remove from oven & let settle.
12
Then serve & enjoy.
1534
kcal
Calories
150
g
Fat
10
g
Carbs
42
g
Protein
FatCarbsProtein
* 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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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 11 ingredients. The key ingredients include: 2 large eggplants, 1 quart ricotta cheese, 1/2 lb mozzarella cheese, 1 cup grated parmesan 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.
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