Eggplant Rollatini
- Minutes to Prepare:
- Number of Servings: 12
Ingredients
4 Medium Eggplants, cut lengthwise in 1/2" thick slices1 TBL plus 1 tsp salt1/2 cup extra-virgin olive oil32 oz whole-milk ricotta2 large eggs, beaten to blen1/2 cup shredded mozzarella (I used Trader Joe's Quattro Formaggio3 TBL freshly grated parmesan20 basil leaves, very thinly sliced2 cups Marinara Sauce1 2st. freshly ground black pepper
The cookbook said it's 6 side dish servings, but it can really serve 12.
Arrange the eggplant slices over a large baking sheet and sprinkle with 1 TBL of salt. Set the eggplant aside for 15 minutes. Rinse the eggplant to remove salt, and pat dry.
Prepare a charcoal or gas grill for medium heat, or preheat a ridged grill pan over a medium flame. Brush the eggplant slices with 1/2 cup of oil and grill until lightly browned and tender, about 4 minutes per side.
Preheat the oven to 375. Lightly oil a 13x9x2-inch baking dish. In a large bowl, mix the ricotta cheese and eggs to blend. Gently stir in the mozzerella and parmesan. Fold in the basil ust to combine, do not overmix. Place 1 TBL of cheese mixture at one short end of each eggplant slice and roll up tightly. Place the eggplant rollatini seam side down in the prepared baking dish. (Can be prepared up to this point 8 hours ahead. Cover and refrigerate.) Spoon the marinara sauce evenly over the eggplant rollatini and sprinkle with salt and pepper (I omitted). Bake uncovered until the eggplant rollatini are heated through, about 15 minutes or longer depending on how cold the filling is).
Number of Servings: 12
Recipe submitted by SparkPeople user FUNANDFITMOM.
Arrange the eggplant slices over a large baking sheet and sprinkle with 1 TBL of salt. Set the eggplant aside for 15 minutes. Rinse the eggplant to remove salt, and pat dry.
Prepare a charcoal or gas grill for medium heat, or preheat a ridged grill pan over a medium flame. Brush the eggplant slices with 1/2 cup of oil and grill until lightly browned and tender, about 4 minutes per side.
Preheat the oven to 375. Lightly oil a 13x9x2-inch baking dish. In a large bowl, mix the ricotta cheese and eggs to blend. Gently stir in the mozzerella and parmesan. Fold in the basil ust to combine, do not overmix. Place 1 TBL of cheese mixture at one short end of each eggplant slice and roll up tightly. Place the eggplant rollatini seam side down in the prepared baking dish. (Can be prepared up to this point 8 hours ahead. Cover and refrigerate.) Spoon the marinara sauce evenly over the eggplant rollatini and sprinkle with salt and pepper (I omitted). Bake uncovered until the eggplant rollatini are heated through, about 15 minutes or longer depending on how cold the filling is).
Number of Servings: 12
Recipe submitted by SparkPeople user FUNANDFITMOM.
Nutritional Info Amount Per Serving
- Calories: 300.7
- Total Fat: 21.7 g
- Cholesterol: 79.1 mg
- Sodium: 352.7 mg
- Total Carbs: 15.2 g
- Dietary Fiber: 4.6 g
- Protein: 13.6 g
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