Eggplant Rollatini
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 1
Ingredients
4 medium eggplants (about 4 pounds), cut lengthwise into 1/2" thick slices1 TBL salt1/2 cup extra-virgin olive oil32oz part-skim ricotta (drained if wet)2 large eggs, beaten to blend1/2 cup Trader Joe's Quattro Formaggio (a blend of parm., provolone, asiago, fontina)3TBL freshly grated parmesan cheese20 basil leaves, very thinly sliced2 cups Marinara Sauce (I used her recipe, but cut oil in half)salt and pepper
12 side dish servings.
Arrange the eggplant slices over a large baking sheet and sprinkle with 1 TBL of salt. (this will help extract moisture). Let sit 15 minutes. Rinse the eggplant to remove salt, and pat dry.
Prepare a charcoal or gas grill for med. heat. Brush the eggplant slices with 1/2 cup of oil and grill until lightly browned and tender, about 4 min. 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 quattro formaggio, the parmesan, and a dash of salt and pepper. Fold in the basil just to combine (do not overmix). Place 1 TBL of the 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. Bake uncovered until the eggplant rollatini are heated through, about 15-25 minutes.
Number of Servings: 1
Recipe submitted by SparkPeople user FUNANDFITMOM.
Arrange the eggplant slices over a large baking sheet and sprinkle with 1 TBL of salt. (this will help extract moisture). Let sit 15 minutes. Rinse the eggplant to remove salt, and pat dry.
Prepare a charcoal or gas grill for med. heat. Brush the eggplant slices with 1/2 cup of oil and grill until lightly browned and tender, about 4 min. 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 quattro formaggio, the parmesan, and a dash of salt and pepper. Fold in the basil just to combine (do not overmix). Place 1 TBL of the 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. Bake uncovered until the eggplant rollatini are heated through, about 15-25 minutes.
Number of Servings: 1
Recipe submitted by SparkPeople user FUNANDFITMOM.
Nutritional Info Amount Per Serving
- Calories: 3,787.7
- Total Fat: 246.7 g
- Cholesterol: 841.9 mg
- Sodium: 4,641.5 mg
- Total Carbs: 226.9 g
- Dietary Fiber: 63.2 g
- Protein: 192.5 g
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