Mediterranean Diet Eggplant Rollatini
Transform your mealtime into a Mediterranean-inspired masterpiece with this Eggplant Rollatini recipe, perfectly tailored to the principles of the Mediterranean diet. Tender, roasted eggplant slices are filled with a luscious blend of ricotta, Parmesan, and feta cheeses seasoned with fresh basil, parsley, and garlic, then rolled into elegant bundles and baked in a rich tomato sauce. Topped with melty mozzarella, this dish bursts with vibrant flavors, hearty textures, and wholesome ingredients. Ideal for a comforting yet nutritious dinner, this rollatini pairs beautifully with a crisp, green salad or crusty whole-grain bread. Ready in just an hour, it's a delightful way to celebrate the simplicity and healthfulness of Mediterranean cooking.
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Recipe Information
Ingredients
- 2 large eggplants
- 3 tablespoons olive oil
- 1 cup ricotta cheese
- 0.5 cup grated Parmesan cheese
- 0.5 cup feta cheese
- 0.25 cup fresh basil leaves
- 0.25 cup fresh parsley
- 2 large cloves of garlic
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- 2 cups tomato sauce
- 1 cup mozzarella cheese
Instructions
Preheat your oven to 375°F (190°C).
Slice the eggplants lengthwise into 1/4-inch thick slices. You should have about 10-12 slices.
Arrange the eggplant slices on a baking sheet. Brush them lightly on both sides with 2 tablespoons of olive oil and bake in the preheated oven for about 15 to 20 minutes until they become soft and pliable. Set aside to cool slightly.
While the eggplant is baking, prepare the filling. In a medium bowl, combine the ricotta, Parmesan, and feta cheeses. Add in the finely chopped basil, parsley, minced garlic, salt, and black pepper. Mix well to combine.
Spread 1 cup of tomato sauce in the bottom of a 9x13-inch baking dish.
Once the eggplant slices are cool enough to handle, place about 2 tablespoons of the cheese mixture at the end of each slice and roll it up gently.
Place each rolled eggplant seam-side down into the prepared baking dish on top of the tomato sauce.
After all eggplant rolls are arranged in the dish, pour the remaining 1 cup of tomato sauce over the top of the eggplant rollatini.
Sprinkle the shredded mozzarella cheese evenly over the rollatini.
Bake in the preheated oven for another 20 minutes, or until the cheese is melted and bubbly and the top is lightly golden brown.
Remove from the oven and let it cool slightly before serving. Garnish with additional basil or parsley, if desired.
Nutrition Facts
Calories |
1833 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 128.9 g | 165% | |
| Saturated Fat | 55.5 g | 278% | |
| Polyunsaturated Fat | 5.3 g | ||
| Cholesterol | 331 mg | 110% | |
| Sodium | 4408 mg | 192% | |
| Total Carbohydrate | 97.1 g | 35% | |
| Dietary Fiber | 33.1 g | 118% | |
| Total Sugars | 39.8 g | ||
| Protein | 95.6 g | 191% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 2789 mg | 215% | |
| Iron | 6.3 mg | 35% | |
| Potassium | 2713 mg | 58% | |
*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.
