Baked Eggplant Rollatini

• 分量: 5 servings
• 調理時間: 20 minutes
• 総時間: 1 hour

材料

2 large eggplants, sliced lengthwise (1/4-inch thick slices)

1 cup ricotta cheese

1/2 cup parmesan cheese, shredded (plus additional parmesan for dusting over top of the dish)

1 egg

2 garlic cloves, minced

3 Tablespoon fresh basil, chopped

1/4 teaspoon salt

1/2 teaspoon black pepper

2 1/2 cups tomato sauce

1/2 cup mozzarella cheese

fresh basil, chopped

手順

Preheat oven to 400F.

Slice and salt eggplant: First, remove the stems from the eggplant. Cut eggplant lengthwise into 1/4-inch thick slices. Salt on both sides and let sit to "sweat" for 10 minutes. Pat dry with paper towel and wipe off remaining salt. Note: this process removes excess moisture from the eggplant and prevents a watery rollatini.

Bake eggplant: Lay eggplant on a lightly greased pan and bake for 10 minutes. Remove and let cool. Note: this softens the eggplant so you can easily roll it with the filling.

Mix filling together: While eggplant is baking, add to a bowl: ricotta cheese, parmesan, egg, salt & pepper, minced garlic, and fresh basil. Mix together.

Prepare rollatini: Then spread a layer of half the marinara on the bottom of your casserole or baking dish. After the eggplant has cooled spoon 1-2 Tablespoons of ricotta filling on the eggplant, then roll it up and lay the rollatini in the baking dish with sauce. Repeat until finished.

Bake: Spoon the remainder of the marinara sauce over the rolled-up eggplant, and sprinkle with mozzarella cheese and a light dusting of parmesan cheese. Cover with foil or lid and bake for 30 minutes, then uncover and bake for 10 minutes. Serve and enjoy!

栄養

• カロリー: 263 kcal
• 脂肪総量: 10.7 g
• コレステロール: 70.3 mg
• ナトリウム: 538.9 mg
• 炭水化物総量: 28 g
• 糖質総量: 11.7 g
• タンパク質: 18.3 g