Ricotta Stuffed Rolled Eggplant Aubergine
Indulge in a Mediterranean-inspired delight with this Ricotta Stuffed Rolled Eggplant Aubergine recipe, a comforting dish that combines tender roasted eggplant slices with a creamy ricotta mixture infused with Parmesan, garlic, and fresh basil. Each slice is rolled into a perfect cylinder, nestled in a bed of rich marinara, and topped with mozzarella for a melty, golden finish. This baked vegetarian dish is not only bursting with flavor but also makes for a hearty and wholesome meal, perfect for weeknight dinners or special occasions. With its elegant presentation, this recipe is ideal for impressing guests while remaining simple enough for everyday cooking. Keywords: ricotta stuffed eggplant, rolled aubergine recipe, baked vegetarian dish, Mediterranean comfort food.
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Recipe Information
Ingredients
- 2 medium-sized Eggplants (Aubergines)
- 1.5 cups Ricotta cheese
- 0.5 cups Parmesan cheese (grated)
- 1 cup Mozzarella cheese (shredded)
- 1 large Egg
- 2 cloves Garlic (minced)
- 2 tablespoons Fresh basil leaves (chopped)
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 2 tablespoons Olive oil
- 2 cups Marinara sauce
Instructions
Preheat your oven to 375°F (190°C).
Trim the ends off the eggplants and slice them lengthwise into 1/4-inch thick slices. You should have around 10-12 slices.
Sprinkle the eggplant slices with a pinch of salt and let them sit for 10 minutes to draw out excess moisture. Pat them dry with paper towels.
Brush both sides of the eggplant slices with olive oil and arrange them in a single layer on a baking sheet. Bake for 10 minutes until softened and pliable. Set aside to cool slightly.
In a mixing bowl, combine the ricotta cheese, Parmesan cheese, egg, minced garlic, basil, salt, and black pepper. Mix until smooth and well combined.
Spread a thin layer of marinara sauce over the bottom of a 9x13-inch baking dish.
Take one eggplant slice and place about 1 to 2 tablespoons of the ricotta mixture at one end. Roll the slice tightly to form a cylinder and place it seam-side down in the baking dish. Repeat with the remaining slices.
Pour the remaining marinara sauce evenly over the rolled eggplant slices. Sprinkle the shredded mozzarella cheese over the top.
Cover the dish with aluminum foil and bake in the preheated oven for 20 minutes. Remove the foil and bake for an additional 15 minutes, or until the cheese is bubbly and golden.
Garnish with additional fresh basil if desired. Serve warm and enjoy!
Nutrition Facts
Calories |
2042 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 140.6 g | 180% | |
| Saturated Fat | 67.7 g | 338% | |
| Polyunsaturated Fat | 4.6 g | ||
| Cholesterol | 629 mg | 210% | |
| Sodium | 5964 mg | 259% | |
| Total Carbohydrate | 85.0 g | 31% | |
| Dietary Fiber | 22.3 g | 80% | |
| Total Sugars | 31.9 g | ||
| Protein | 127.9 g | 256% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 3534 mg | 272% | |
| Iron | 5.4 mg | 30% | |
| Potassium | 2060 mg | 44% | |
*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.
