Ingredients
Scale
- 2 large eggplants
- 15 ounces ricotta cheese
- 2 cups shredded mozzarella cheese
- 1 cup grated Parmesan cheese
- 2 cups marinara sauce
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Preheat the oven to 375°F (190°C).
- Slice the eggplants lengthwise and salt them to draw out moisture, letting them sit for 30 minutes.
- Rinse and pat dry the eggplant slices.
- Brush the eggplant slices with olive oil and roast in the oven for about 20 minutes, or until tender.
- In a bowl, mix ricotta cheese, half of the mozzarella, Parmesan cheese, garlic powder, onion powder, oregano, salt, and black pepper.
- Spread a layer of marinara sauce on the bottom of a baking dish.
- Fill each roasted eggplant slice with the cheese mixture and roll them up.
- Place the rolled eggplants seam-side down in the baking dish.
- Top with remaining marinara sauce and sprinkle with the rest of the mozzarella.
- Bake for 25-30 minutes, until the cheese is bubbly and golden.
- Let it cool for a few minutes before serving.
Notes
- For added flavor, consider mixing in some fresh basil with the cheese filling.
- This dish can be made ahead of time and stored in the refrigerator before baking.
- Prep Time: 30 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 rollatini
- Calories: 350
- Sugar: 6 grams
- Sodium: 700 milligrams
- Fat: 20 grams
- Saturated Fat: 10 grams
- Unsaturated Fat: 7 grams
- Trans Fat: 0 grams
- Carbohydrates: 25 grams
- Fiber: 4 grams
- Protein: 18 grams
- Cholesterol: 50 milligrams