Baked Eggplant Rolls

Baked Eggplant Rolls are a delightful, savory appetizer featuring tender slices of eggplant stuffed with a flavorful mixture of ricotta and herbs, then baked to perfection. This dish offers a satisfying combination of textures and tastes, making it a perfect starter for any meal.

Ingredients

• Eggplant - 1 medium
• Ricotta cheese - 150 grams
• Parmesan cheese - 30 grams, grated
• Fresh basil - 15 grams, chopped
• Garlic - 1 clove, minced
• Olive oil - 2 tablespoons
• Salt - to taste
• Black pepper - to taste
• Marinara sauce - 100 ml

Steps

1. Preheat the oven to 190°C (375°F).
2. Slice the eggplant lengthwise into 1/4 inch thick slices. Sprinkle both sides with salt and let them sit for 15 minutes to draw out moisture.
3. Rinse and pat the eggplant slices dry with paper towels. Brush both sides with olive oil and place them on a baking sheet.
4. Bake the eggplant slices in the preheated oven for about 15 minutes, flipping halfway through, until they are tender and slightly golden.
5. In a bowl, combine the ricotta cheese, grated Parmesan, chopped basil, minced garlic, salt, and black pepper. Mix until well combined.
6. Remove the eggplant from the oven and allow it to cool slightly. Spread a spoonful of the ricotta mixture on one end of each eggplant slice and roll them up tightly.
7. Place the rolled eggplants seam side down in a baking dish. Pour marinara sauce over the top and sprinkle with additional Parmesan if desired.
8. Bake for an additional 10-15 minutes, until heated through and bubbly. Serve warm.

Nutrition

• Calories: 250
• Protein: 12 g
• Carbs: 20 g
• Fiber: 5 g
• Sugar: 3 g
• Sodium: 400 mg
• Cholesterol: 30 mg
• Total Fat: 15 g
• Saturated Fat: 5 g
• Unsaturated Fat: 10 g
• Water: 0.2 L

Health Benefits

• Rich in antioxidants which may help reduce inflammation.
• Good source of dietary fiber, promoting digestive health.

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