Description
A delicious baked eggplant dish filled with ricotta cheese and topped with marinara sauce.
Ingredients
Scale
- 2 medium eggplants, sliced
- 2 cups ricotta cheese
- 1 cup grated Parmesan cheese
- 2 cups marinara sauce
- 1 cup shredded mozzarella cheese
- 1 egg
- 2 tablespoons fresh basil, chopped
- Salt and pepper to taste
Instructions
- Preheat your oven to 375°F (190°C).
- Slice the eggplants and sprinkle with salt. Let sit for 30 minutes to draw out moisture.
- Rinse the eggplant slices and pat dry.
- In a bowl, mix ricotta cheese, Parmesan cheese, egg, basil, salt, and pepper.
- Spread a layer of marinara sauce in a baking dish.
- Place a spoonful of the ricotta mixture on each eggplant slice and roll them up.
- Arrange the rolls in the baking dish seam side down.
- Top with remaining marinara sauce and mozzarella cheese.
- Bake for 30-35 minutes until bubbly and golden.
Notes
- Let the dish sit for 10 minutes before serving.
- Use fresh herbs for better flavor.
- Can substitute marinara with your favorite pasta sauce.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 roll
- Calories: 350
- Sugar: 6g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 20g
- Cholesterol: 70mg
Keywords: Baked Eggplant Rollatini, Ricotta, Marinara, Italian dish