Description
A delicious and fluffy eggplant rollatini bake that is perfect for a comforting meal.
Ingredients
Scale
- 2 large eggplants
- 1 cup ricotta cheese
- 1 cup mozzarella cheese, shredded
- 1/2 cup grated Parmesan cheese
- 1 egg
- 2 cups marinara sauce
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C).
- Slice the eggplants lengthwise into thin strips and sprinkle with salt. Let them sit for 30 minutes to draw out moisture.
- Rinse the eggplant slices and pat them dry with paper towels.
- In a bowl, mix together ricotta cheese, half of the mozzarella, Parmesan, egg, garlic powder, Italian seasoning, salt, and pepper.
- Spread a layer of marinara sauce on the bottom of a baking dish.
- Place a spoonful of the cheese mixture on each eggplant slice and roll them up.
- Arrange the rolled eggplants in the baking dish, seam side down.
- Top with remaining marinara sauce and sprinkle with the rest of the mozzarella cheese.
- Bake for 30-35 minutes until bubbly and golden.
- Let it cool for a few minutes before serving.
Notes
- For a vegan version, substitute ricotta and mozzarella with plant-based alternatives.
- Feel free to add spinach or other vegetables to the cheese mixture for added nutrition.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 rollatini
- Calories: 250
- Sugar: 5g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 50mg
Keywords: Fluffy Eggplant Rollatini Bake, Eggplant Rollatini, Vegetarian Bake