Baked Eggplant And Ricotta Rolls Rezept

Deliciously decadent Baked Eggplant and Ricotta Rolls! Inspired by a Good Taste magazine cover, this recipe is surprisingly easy and fun to make. Impress your guests with this elegant vegetarian dish featuring tender eggplant rolls filled with creamy ricotta, fragrant basil, and melted mozzarella. Perfect for a weeknight dinner or a special occasion, this recipe is sure to become a new favorite. Serve with creamy polenta for a complete and satisfying meal.

Vorbereitung 20 Min.

Kochzeit 40 Min.

Kalorien 521.6 kcal

Eiweiß 61g

Bewertung Sei der Erste

185

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Zutaten für Baked Eggplant And Ricotta Rolls

Olive Oil Flavored Cooking Spray, as needed
2 medium-sized eggplants (approximately 1kg total)
250g fresh ricotta cheese
1/2 cup packed fresh basil leaves (about 20g)
3/4 cup grated Parmesan cheese (about 60g) for mixture, plus 1/4 cup grated Parmesan cheese (about 20g) for topping
about 1 cup marinara sauce
1/2 cup shredded mozzarella cheese (about 50g)
Polenta, as desired (optional, for serving)
Black Pepper, to taste

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Zubereitung von Baked Eggplant And Ricotta Rolls

Preheat oven to 200°C (400°F). Lightly grease two large baking trays with olive oil spray.
Cut 2 medium-sized eggplants (approximately 1kg total) lengthwise into 16 slices, about 1cm thick.
Arrange eggplant slices in a single layer on the prepared baking trays.
Lightly spray eggplant slices with olive oil spray.
Bake for 10-12 minutes, or until lightly golden.
Meanwhile, in a medium bowl, combine 250g ricotta cheese, 1/2 cup packed fresh basil leaves (about 20g), and 3/4 cup grated Parmesan cheese (about 60g).
Season the ricotta mixture generously with black pepper to taste.
Place approximately 1-2 tablespoons of the ricotta mixture onto each eggplant slice.
Roll up each slice tightly, enclosing the filling completely.
Place the rolls, seam-side down, in a 30 x 20cm baking dish.
Pour your favorite marinara sauce (about 1 cup) evenly over the rolls.
Sprinkle with the remaining 1/4 cup grated Parmesan cheese (about 20g) and 1/2 cup shredded mozzarella cheese (about 50g).
Bake for 10-15 minutes, or until the mozzarella is melted and bubbly.
Serve immediately with warm polenta, if desired.

Nutrition Information (Approximate per serving)

Sodium

49 g

Sugar

79g

Fat

81g

Carbs

12g

Recipe Categories (Choose a category and find related recipes!)

Main Courses Main Dish / Dinner European Italian Mediterranean Vegetarian Gluten Free Keto Baking

Recipe Tags (Choose a tag and find related recipes!)

60 Minutes Or Less Time To Make Course Main Ingredient Preparation Occasion Main Dish Vegetables Easy Dinner Party Vegetarian Dietary Low Calorie Low Carb Low In Something 3 Steps Or Less

Häufig gestellte Fragen

Wie lange dauert die Zubereitung von Baked Eggplant And Ricotta Rolls?

Baked Eggplant And Ricotta Rolls dauert insgesamt etwa 60 Minuten – ungefähr 20 Minuten Vorbereitung und 40 Minuten Kochzeit.

Wie viele Kalorien hat Baked Eggplant And Ricotta Rolls?

Baked Eggplant And Ricotta Rolls hat etwa 521.6 Kalorien pro Portion, mit ungefähr 61 g Eiweiß, 12 g Kohlenhydraten und 45 g Fett.

Welche Zutaten brauche ich für Baked Eggplant And Ricotta Rolls?

Die wichtigsten Zutaten für Baked Eggplant And Ricotta Rolls sind Olive Oil Flavored Cooking Spray, Eggplants, Fresh Ricotta, Fresh Basil, Parmesan Cheese, Pasta Sauce. Die vollständige Liste mit Mengenangaben findest du oben.