Eggplant Rolatini
Eggplant Rolatini requires around 55 minutes from start to finish. This recipe serves 4 and costs $2.06 per serving. One portion of this dish contains roughly 12g of protein, 6g of fat, and a total of 234 calories. It is brought to you by Recipe Girl. Head to the store and pick up eggplant, onion, shredded mozzarella cheese, and a few other things to make it today. 245 people have tried and liked this recipe. It is a good option if you're following a gluten free and primal diet. It works well as a side dish. With a spoonacular score of 94%, this dish is great. If you like this recipe, you might also like recipes such as Vegan: Fried Eggplant Sandwich with Eggplant Mayo, Crispy Baked Eggplant Fries with Marinara Dipping Sauce (akan Eggplant Parmesan Fries!), and How to Spiralize an Eggplant: Eggplant Noodles.
Servings: 4
Preparation duration: 25 minutes
Cooking duration: 30 minutes
Ingredients:
2 eggplant (about 1 1/2 pounds each), peeled and each cut lengthwise into 4 thin slices
1 cup fat-free ricotta cheese
2 tablespoons chopped fresh parsley
3 garlic cloves, minced
2 teaspoons olive oil
1 medium onion, chopped
3/4 teaspoon dried oregano
2 tablespoons grated Parmesan cheese
1/3 cup shredded fontina or mozzarella cheese
1 1/4 cups tomato-basil marinara sauce (no more than 2g fat per serving)
Equipment:
baking sheet
broiler
aluminum foil
oven
frying pan
bowl
baking pan
Cooking instruction summary:
Place your oven rack 5-inch from the heat. Preheat your oven's broiler. Line a large baking sheet with foil and spray with nonstick spray. Arrange the eggplant slices on the baking sheet. Broil, without turning, until deep golden brown- about 6 minutes. Remove from the oven and let cool.Preheat the oven to 375 degrees F. Spray a 9x13-inch (or slightly smaller) dish with nonstick spray.In a large nonstick skillet, heat the oil and add onions and garlic. Cook, stirring occasionally, about 5 minutes.In a medium bowl, stir together the ricotta, parsley and oregano. Stir in the onion mixture. Spread a couple of teaspoonfuls of the ricotta mixture onto the pale side of each eggplant slice. Spread to cover. Roll up each slice to enclose the filling. Place the eggplant rolls, seam-side-down, in the prepared baking dish.Spoon the marinara sauce on top of the rolls. Sprinkle with shredded cheese and Parmesan.Bake until the eggplant is browned and the sauce is bubbly, about 30 minutes. Serve immediately.
Step by step:
1. Place your oven rack 5-inch from the heat. Preheat your oven's broiler. Line a large baking sheet with foil and spray with nonstick spray. Arrange the eggplant slices on the baking sheet. Broil, without turning, until deep golden brown- about 6 minutes.
2. Remove from the oven and let cool.Preheat the oven to 375 degrees F. Spray a 9x13-inch (or slightly smaller) dish with nonstick spray.In a large nonstick skillet, heat the oil and add onions and garlic. Cook, stirring occasionally, about 5 minutes.In a medium bowl, stir together the ricotta, parsley and oregano. Stir in the onion mixture.
3. Spread a couple of teaspoonfuls of the ricotta mixture onto the pale side of each eggplant slice.
4. Spread to cover.
5. Roll up each slice to enclose the filling.
6. Place the eggplant rolls, seam-side-down, in the prepared baking dish.Spoon the marinara sauce on top of the rolls. Sprinkle with shredded cheese and Parmesan.
7. Bake until the eggplant is browned and the sauce is bubbly, about 30 minutes.
8. Serve immediately.
Nutrition Information:
