Eggplant Aubergine Rollatini
Savor layers of Italian-inspired comfort with Eggplant Aubergine Rollatini, a dish that turns tender baked eggplant slices into irresistibly cheesy rolls. This recipe combines rich ricotta, shredded mozzarella, and Parmesan with fresh parsley, garlic, and a touch of marinara sauce for a mouthwatering filling wrapped in velvety aubergine. The rollatini is baked to perfection, topped with bubbling mozzarella and served in a pool of tangy marinara, making it a hearty and satisfying vegetarian entrée. Simple to prepare and perfect for weeknight dinners or special occasions, this flavorful dish is as nutritious as it is delicious. Whether you're looking for a low-carb alternative to pasta or simply love Mediterranean cuisine, Eggplant Aubergine Rollatini is sure to impress.
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Recipe Information
Ingredients
- 2 large eggplant (aubergines)
- 2 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 cup ricotta cheese
- 1 cup mozzarella cheese, shredded
- 0.5 cup Parmesan cheese, grated
- 1 large egg
- 2 tablespoons fresh parsley, chopped
- 2 cloves garlic, minced
- 2 cups marinara sauce
Instructions
Preheat your oven to 375°F (190°C).
Slice the eggplants lengthwise into 1/4-inch-thick slices. You should have about 12 slices total.
Brush both sides of each eggplant slice with olive oil and season with salt and pepper.
Arrange the slices on a baking sheet and bake for 10 minutes until they are pliable but not fully cooked. Set aside to cool slightly.
In a mixing bowl, combine the ricotta cheese, 1/2 cup of the shredded mozzarella, the grated Parmesan, the egg, chopped parsley, and minced garlic. Mix until well combined. Taste and adjust seasoning if needed.
Spread 1 cup of marinara sauce evenly on the bottom of a 9x13-inch baking dish.
Take one eggplant slice and place a tablespoon of the ricotta mixture at the wider end. Roll the slice tightly around the filling and place it seam side down in the baking dish. Repeat with the remaining slices and filling.
Top the rollatini with the remaining marinara sauce, spreading it evenly over the rolls.
Sprinkle the remaining 1/2 cup of shredded mozzarella over the top.
Cover the dish with aluminum foil and bake for 20 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.
Let cool for 5 minutes before serving. Garnish with additional parsley if desired.
Nutrition Facts
Calories |
1651 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 107.3 g | 138% | |
| Saturated Fat | 46.2 g | 231% | |
| Polyunsaturated Fat | 4.6 g | ||
| Cholesterol | 498 mg | 166% | |
| Sodium | 4724 mg | 205% | |
| Total Carbohydrate | 102.7 g | 37% | |
| Dietary Fiber | 37.5 g | 134% | |
| Total Sugars | 51.3 g | ||
| Protein | 89.8 g | 180% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 2446 mg | 188% | |
| Iron | 6.6 mg | 37% | |
| Potassium | 3026 mg | 64% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
