Description
A comforting Italian-style baked dish where tender roasted eggplant slices are rolled around a creamy ricotta cheese filling and baked in rich marinara sauce with melted mozzarella.
Ingredients
- 2 large eggplants
- 2 cups ricotta cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup grated parmesan cheese
- 1 egg
- 2 cups marinara sauce
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1/4 cup chopped fresh basil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Preheat the oven to 375°F (190°C) and lightly grease a baking dish.
- Slice the eggplants lengthwise into thin strips about 1/4 inch thick.
- Brush the slices lightly with olive oil and place them on a baking sheet.
- Roast the eggplant for 10–12 minutes until soft and flexible enough to roll.
- In a bowl, mix the ricotta cheese, half of the mozzarella cheese, parmesan cheese, egg, minced garlic, basil, salt, and black pepper until smooth.
- Spread a thin layer of marinara sauce on the bottom of the prepared baking dish.
- Place a spoonful of the cheese mixture at one end of each eggplant slice and gently roll it up.
- Arrange the rolls seam-side down in the baking dish.
- Spoon the remaining marinara sauce over the rolls and sprinkle the remaining mozzarella cheese evenly on top.
- Bake for 25–30 minutes until the cheese is melted and bubbly.
- Let the dish rest for a few minutes before serving so the rolls hold their shape.
Notes
- You can add cooked ground beef or Italian sausage to the ricotta mixture for a heartier version.
- Sautéed spinach can be mixed into the filling for extra nutrition and color.
- Cottage cheese can be used instead of ricotta for a lighter variation.
- Salting the eggplant slices for 20 minutes before cooking can help remove excess moisture.
- Grilling the eggplant slices instead of roasting them adds a smoky flavor.
- Leftovers can be stored in the refrigerator for up to 3 days in an airtight container.
- Reheat covered in a 350°F (175°C) oven for 15–20 minutes or microwave individual portions.
- The assembled dish can be frozen unbaked for up to 2 months and baked after thawing.
Nutrition
- Serving Size: 1 portion
- Calories: 380
- Sugar: 8g
- Sodium: 720mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 6g
- Protein: 22g
- Cholesterol: 95mg
