Lemony Eggplant Rolatini Recipe

Name: Lemony Eggplant Rolatini
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 Eggplants; 1/2 Lemon zest; 2 cups Shredded mozzarella; 1/4 cup Grated Parmesan cheese; 15 ounces Ricotta cheese; 1/8 cup Finely chopped parsley flat leaf; 1/8 cup Good olive oil; 1 Clove garlic, finely chopped; 1 Egg; Salt and pepper; 1 Jar Rao's tomato basil pasta sauce

Servings: persons

2 Eggplants
1/2 Lemon zest
2 cups Shredded mozzarella
1/4 cup Grated Parmesan cheese
15 ounces Ricotta cheese
1/8 cup Finely chopped parsley flat leaf
1/8 cup Good olive oil
1 Clove garlic, finely chopped
1 Egg
Salt and pepper
1 Jar Rao's tomato basil pasta sauce

1
Preheat overn to 400. Combine the ricotta, lemon zest, egg, parsley, 1/4 cup of shredded mozzarella and the parm. cheese together.
2
Cut the ends from the eggplants. Stand on end and thinly slice- about 1/8 inches. You should get about 18 good slices. I cut more in case any break. Put the slices in a colander and dust with salt.
3
Mix the chopped garlic with the olive oil and let it sit while the eggplant sweats for about 20 minutes.
4
Blot the eggplant slices dry and put them on a parch,ENT lined baking sheet. Generously brush with the oil mixture. Grind pepper over them. If you like kick, add red pepper flakes. Bake for about 15 minutes or until brown. Lower oven temp to 350.
5
Put some of the tomato sauce in the bottom of a baking dish to cover it slightly. When cool, put a heaping soup spoon full of the ricotta mixture at the thin end of each slice of eggplant and jelly roll each up and place in a baking dish seam side down.
6
Pour rest of the sauce over and then sprinkle on the shredded mozzarella.
7
Bake for 20 minutes or until bubbling. Serve with a good green salad.

497

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: 2 Eggplants, 1/2 Lemon zest, 2 cups Shredded mozzarella, 1/4 cup Grated Parmesan cheese, and more.

Yes, Lemony Eggplant Rolatini 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.

Lemony Eggplant Rolatini

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