Ingredients
Main Ingredients:
- 2 medium eggplants, sliced lengthwise
- 1 cup ricotta cheese
- 1 cup spinach, chopped
- 1/2 cup grated Parmesan cheese
- 1 egg
- 1 cup marinara sauce
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil
Instructions
- Preheat Oven: Preheat oven to 375°F (190°C).
- Prepare Eggplants: Slice eggplants lengthwise and brush with olive oil. Bake for 10 minutes until slightly tender.
- Prepare Filling: Mix ricotta, spinach, Parmesan, egg, salt, and pepper in a bowl.
- Assemble Rollatini: Spread marinara sauce in a baking dish. Place a spoonful of the ricotta mixture on each eggplant slice and roll it up. Arrange rolls seam-side down in the baking dish.
- Bake: Top with remaining marinara sauce and extra Parmesan if desired. Bake for 25 minutes until bubbly and golden.
Notes
- Use fresh spinach for best results.
- You can substitute cottage cheese for ricotta if preferred.
- Let rolls cool slightly before serving.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 roll
- Calories: 220
- Sugar: 5g
- Sodium: 450mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 6g
- Protein: 10g
- Cholesterol: 55mg
