Baked cheesy eggplant rolls
Delight your taste buds with these Baked Cheesy Eggplant Rolls! Featuring tender eggplant slices rolled up with a rich blend of ricotta cheese, fresh basil, sweet currants, and crunchy almonds, then topped with savory grated parmesan, breadcrumbs, and a hint of mozzarella. Finished with your favorite pasta sauce, this dish is a perfect comfort food, offering a satisfying combination of textures and flavors in every bite. Ideal for a cozy dinner or a special occasion, these luscious eggplant rolls promise to impress.
- 24 Apr 2024
- Cook time 50 min
- Prep time 25 min
- 4 Servings
- 11 Ingredients
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.
Ingredients:
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!
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.
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.
| Nutrition Facts | |
|---|---|
| Serving Size | 350 grams |
| Energy | |
| Calories 310kcal | 12% |
| Protein | |
| Protein 18g | 12% |
| Carbohydrates | |
| Carbohydrates 30g | 9% |
| Fiber 9g | 23% |
| Sugar 15g | 15% |
| Fat | |
| Fat 14g | 17% |
| Saturated 6g | 20% |
| Cholesterol 72mg | - |
| Vitamins | |
| Vitamin A 120ug | 13% |
| Choline 70mg | 13% |
| Vitamin B1 0.22mg | 18% |
| Vitamin B2 0.41mg | 32% |
| Vitamin B3 3.16mg | 20% |
| Vitamin B6 0.31mg | 18% |
| Vitamin B9 80ug | 20% |
| Vitamin B12 0.46ug | 19% |
| Vitamin C 6mg | 7% |
| Vitamin E 3.40mg | 23% |
| Vitamin K 16ug | 13% |
| Minerals | |
| Calcium, Ca 370mg | 28% |
| Copper, Cu 0.35mg | 0% |
| Iron, Fe 1.90mg | 17% |
| Magnesium, Mg 72mg | 18% |
| Phosphorus, P 340mg | 27% |
| Potassium, K 800mg | 24% |
| Selenium, Se 18ug | 34% |
| Sodium, Na 260mg | 18% |
| Zinc, Zn 2.26mg | 21% |
| Water | |
| Water 280g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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