Ingredients for 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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How to Make 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
