Vegetarian Eggplant Rollatini - Vegetarian
Vegetarian Eggplant Rollatini offers a delightful fusion of flavors and textures, combining tender roasted eggplant with a rich, creamy ricotta stuffing. Rolled up and baked with savory marinara sauce, Parmesan, and mozzarella, each bite promises a burst of Italian goodness, making it a perfect entrée for both special occasions and everyday dinners.
Ingrédients
- 2 large eggplants
- 1 teaspoon salt
- 1 cup ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese
- 2 cups marinara sauce
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1/4 teaspoon black pepper
- 1/4 cup chopped fresh basil
- 1 tablespoon dried Italian seasoning
Instructions
- Preheat oven to 375°F (190°C).
- Slice the eggplants lengthwise into 1/4 inch thick slices. Lightly sprinkle with salt and let sit for 15 minutes to draw out moisture.
- Pat the eggplant slices dry with paper towels.
- Brush both sides of the slices with olive oil and arrange in a single layer on baking sheets.
- Roast the eggplant slices in the preheated oven for 20 minutes or until soft and lightly browned. Remove from oven and let cool.
- In a medium bowl, mix together ricotta cheese, Parmesan cheese, half of the shredded mozzarella, garlic, black pepper, and chopped basil.
- Spread a thin layer of marinara sauce on the bottom of a baking dish.
- Place a spoonful of the ricotta mixture at the end of each eggplant slice and roll up tightly. Place rollatini seam side down in the baking dish.
- Pour the remaining marinara sauce over the rollatini and sprinkle with the remaining shredded mozzarella and Italian seasoning.
- Bake in preheated oven for 25-30 minutes until bubbly and golden.
- Let cool for a few minutes before serving. Garnish with additional fresh basil if desired.
Nutrition (per 100g)
Serving: 100g | Calories: 280kcal | Carbohydrates: 17g | Protéines: 14g | Fat: 18g | Sucre: 8g
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