Roasted Eggplant Rollatini Recipe

Name: Roasted Eggplant Rollatini
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 whole Medium Eggplant; 1/4 cups Olive Oil; Salt And Pepper; 2 cups Part-skim Ricotta Cheese; 1 whole Egg, Beaten; 1 cup Shredded Mozzarella Cheese; 1/2 cups Grated Parmesan Cheese, Divided; 2 cloves Garlic, Minced; 1/4 cups Fresh Basil, Chiffonade; 2 cups Tomato Sauce; 8 ounces, weight Fresh Mozzarella, Sliced Thin

Servings: persons

2 whole Medium Eggplant
1/4 cups Olive Oil
Salt And Pepper
2 cups Part-skim Ricotta Cheese
1 whole Egg, Beaten
1 cup Shredded Mozzarella Cheese
1/2 cups Grated Parmesan Cheese, Divided
2 cloves Garlic, Minced
1/4 cups Fresh Basil, Chiffonade
2 cups Tomato Sauce
8 ounces, weight Fresh Mozzarella, Sliced Thin

1
Adjust both oven racks to middle positions and preheat oven to 450 degrees F. Put two cooling racks on two rimmed baking sheets.
2
Cut off stem of each eggplant and slice lengthwise into 6 slices.
3
Put the slices on the cooling racks, brush both sides with olive oil and sprinkle with salt and black pepper.
4
Roast eggplant for 8-10 minutes per side, remove from the oven, and then cover the pans with foil to allow the eggplant to continue to steam and soften for about 10 minutes.
5
Combine ricotta, egg, shredded mozzarella, 1/4 cup Parmesan cheese, garlic, fresh basil, and salt and pepper to taste.
6
Spread half of the tomato sauce on the bottom of a 9 x 13 baking dish.
7
Evenly divide the ricotta filling over the eggplant slices and spread to cover completely.
8
Starting with the narrower end, roll up each eggplant slice tightly.
9
Place eggplant seam side down in dish and top with remaining tomato sauce.
10
Evenly place fresh mozzarella slices over the top and sprinkle with remaining 1/4 cup of Parmesan cheese.
11
Bake until golden, about 20 minutes.

709

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 whole Medium Eggplant, 1/4 cups Olive Oil, Salt And Pepper, 2 cups Part-skim Ricotta Cheese, and more.

Yes, Roasted 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.

Roasted Eggplant Rollatini

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