Description
Delicious and cheesy Eggplant Rolls that are stuffed with a flavorful mixture of ricotta, mozzarella, and Parmesan cheeses, baked to perfection with marinara sauce. A satisfying vegetarian and gluten-free main course with Italian flavors.
Ingredients
Scale
Eggplant:
- 2 medium eggplants (sliced lengthwise into 1/4-inch thick slices)
- 2 tablespoons olive oil
- salt and pepper to taste
Cheese Filling:
- 1 1/2 cups ricotta cheese
- 1/2 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 1 egg
- 2 tablespoons chopped fresh basil
- 1 garlic clove (minced)
Others:
- 1 1/2 cups marinara sauce
- Extra Parmesan and fresh basil for garnish
Instructions
- Preheat the oven: Preheat the oven to 400°F (200°C).
- Prepare Eggplant: Brush eggplant slices with olive oil, season with salt and pepper, roast until tender.
- Make Cheese Filling: Combine ricotta, mozzarella, Parmesan, egg, basil, and garlic.
- Assemble Rolls: Spread marinara in a baking dish, place cheese mixture on eggplant slices, roll up, place in dish.
- Bake: Spoon marinara over rolls, bake until heated through.
- Garnish and Serve: Garnish with Parmesan and basil before serving.
Notes
- You can grill the eggplant slices instead of roasting for a smokier flavor.
- Add a pinch of red pepper flakes to the cheese mixture for a little heat.
- These rolls can be made ahead and baked just before serving.
Nutrition
- Serving Size: 2–3 rolls
- Calories: 310
- Sugar: 8g
- Sodium: 560mg
- Fat: 20g
- Saturated Fat: 9g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 5g
- Protein: 16g
- Cholesterol: 65mg
