Baked cheesy eggplant rolls
Baked cheesy eggplant rolls feature layers of roasted eggplant and a rich filling of ricotta cheese, herbs, and nuts, topped with a savory sauce and mozzarella. This dish is simple to prepare and perfect for both a main course and an elegant appetizer.
Cook time 50 min
Prep time 25 min
Ingredients:
2 eggplant1 short spray cooking spray oil
1 cup ricotta cheese
1 tbsp basil
2 tbsp currants
2 tbsp almonds
2 tbsp grated parmesan cheese
1/3 cup bread crumbs
1 yolk
1/3 cup pasta sauce
1/2 cup mozzarella cheese
Baked cheesy eggplant rolls are a delightful and savory dish that combines the rich flavors of eggplant, ricotta cheese, and a medley of herbs and nuts. Perfect as a main course or an elegant appetizer, these rolls are sure to impress both family and guests alike.
Instructions:
Preheat your oven to 375°F (190°C).
- Wash the eggplants and cut off the ends.
- Slice the eggplants lengthwise into thin, uniform slices, about 1/4 inch thick.
- Lay the slices out on a baking sheet and lightly spray both sides with cooking spray.
- Bake the eggplant slices in the oven for about 10-15 minutes, until they are tender but not too soft. Remove and let them cool slightly.
- In a medium bowl, combine the ricotta cheese, chopped basil, currants, chopped almonds, grated Parmesan cheese, bread crumbs, and egg yolk. Mix thoroughly until well combined.
- Spread a spoonful of the ricotta mixture onto each eggplant slice.
- Roll up the slices starting from one end and place them seam-side down in a baking dish.
- Pour the pasta sauce evenly over the top of the eggplant rolls.
- Sprinkle the shredded mozzarella cheese over the sauce-covered rolls.
- Bake the assembled dish in the preheated oven for about 20-25 minutes, or until the cheese is melted and bubbly and the rolls are heated through.
- Remove from the oven and let stand for a few minutes before serving. Enjoy your delicious baked cheesy eggplant rolls!
These baked cheesy eggplant rolls are a tasty and nutritious addition to any meal. They are perfect for a family dinner, a potluck, or any gathering. Enjoy the blend of textures and flavors, and relish in the satisfaction of a dish well made.
Baked cheesy eggplant rolls FAQ:
Bake the assembled eggplant rolls in a preheated oven at 375°F (190°C) for about 20-25 minutes. They're done when the cheese is melted and bubbly.
The eggplant slices should be baked for about 10-15 minutes until they are tender but not overly soft. They should be flexible enough to roll without breaking.
Yes, you can substitute ricotta cheese with cottage cheese or a vegan alternative like tofu blended with nutritional yeast for a dairy-free option.
Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat in the oven at a low temperature to maintain the texture.
A classic marinara or tomato-based sauce pairs well, but you can also use a pesto or white sauce variation for different flavor profiles.
Tips:
- Choose firm and plump eggplants for the best results.
- To remove the bitterness from the eggplant, sprinkle slices with salt and let them sit for about 30 minutes before rinsing and patting dry.
- Ensure the ricotta mixture is well combined for a smooth and consistent filling.
- To prevent the rolls from unraveling, you can use toothpicks to secure them before baking.
- For a healthier option, use whole wheat bread crumbs and reduce the amount of cheese.
Nutrition per serving
4 ServingsCalories 310kcal
Protein 18g
Carbohydrates 30g
Fiber 9g
Sugar 15g
Fat 14g
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