Description
Delicious baked eggplant rolls stuffed with ricotta and topped with marinara and mozzarella cheese.
Ingredients
Scale
- 1 large eggplant
- 2 tablespoons olive oil
- 1 cup ricotta cheese
- 1/2 cup + 1 tablespoon parmesan cheese (divided)
- 1 large egg
- 3 cloves garlic (minced)
- 2 tablespoons basil (chopped)
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 2 cups tomato sauce
- 1 cup mozzarella cheese
Instructions
- Preheat the oven to 200C/400F.
- Slice the eggplants into 1⁄4-inch slices and sprinkle both sides with salt. Let it sit for several minutes to release extra moisture.
- Line a large pan with parchment paper and spread the eggplant on it. Drizzle with olive oil and bake for 10 minutes. Remove it from the oven and let it cool completely.
- In a large mixing bowl, combine the ricotta cheese, parmesan cheese, egg, garlic, fresh basil, salt, and pepper.
- Lightly grease a 9 x 13-inch baking dish. Add a thin layer of tomato sauce.
- To a single slice of eggplant, add a small spoonful of the cheese mixture to one side of it and roll it up tightly. Repeat the process until all the eggplant is rolled up.
- Spoon the remaining tomato sauce over the eggplant rolls and top with mozzarella cheese and a tablespoon of parmesan cheese.
- Cover the baking dish with tin foil and bake for 20 minutes before removing the foil and cooking uncovered for another 10 minutes or until the cheese is golden.
Notes
- Letting the eggplant sit with salt helps to reduce bitterness and moisture.
- Feel free to substitute herbs based on your preference.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 roll
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 18g
- Cholesterol: 50mg