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94% would make again

Cheesy Eggplant Roll-Ups

by Merle O'Nealfeatured in Eggplant Dinners 4 Ways

Ingredients

for 13 servings

  • 2 eggplants
  • 2 cups ricotta cheese (500 g)
  • 1 cup shredded mozzarella cheese (100 g)
  • ½ cup shredded parmesan cheese (55 g)
  • ¼ cup fresh basil (10 g), chopped
  • 1 egg
  • salt
  • pepper
  • 1 cup marinara sauce (260 g)

Nutrition Info

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    Calories 103
    Fat 6g
    Carbs 6g
    Fiber 1g
    Sugar 2g
    Protein 6g

Estimated values based on one serving size.

Preparation

  1. Preheat oven to 350ºF (175ºC).
  2. Slice the ends the eggplants and slice them into ¼ -inch (½ cm) slices and lay them out on a baking sheet covered in parchment paper.
  3. Season with a pinch of salt on both sides of the eggplant slices and let them sweat for 20 minutes, then dry them with a paper towel. Once dried; add a pinch of pepper.
  4. Bake for 20 minutes, or until soft.
  5. Meanwhile, in a medium-size bowl, mix ricotta cheese, mozzarella cheese, parmesan cheese, basil, and egg.
  6. Remove eggplant slices from the oven and turn oven to 400ºF (200ºC).
  7. Spoon about 2 tablespoons of the mixture onto eggplant slice then roll it up, repeating for all slices.
  8. In a 11x17-inch (28 x 43cm) baking sheet, pour ½ of the marinara sauce, then add all the roll-ups seam down. Pour remaining ½ of marinara sauce, and top with basil and parmesan.
  9. Bake for 25 minutes, or until cheese is melted and golden brown.
  10. Enjoy!