Description

Tender slices of eggplant rolled around a creamy ricotta filling, baked to perfection with a sprinkle of Parmesan and fresh parsley for a comforting Italian-inspired dish.

Ingredients

Units Scale

2 large eggplants, sliced lengthwise into 1/4-inch slices
2 tablespoons olive oil
1 cup ricotta cheese
1/2 cup grated Parmesan cheese, plus extra for topping
1 egg, lightly beaten
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon dried oregano
1/4 teaspoon garlic powder
1 cup marinara sauce
Fresh parsley, chopped, for garnish

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Instructions

Preheat oven to 375°F (190°C).
Brush eggplant slices with olive oil and place them on a baking sheet. Roast for 15 minutes until tender and pliable.
In a bowl, mix ricotta, Parmesan, egg, salt, pepper, oregano, and garlic powder until smooth.
Spread a thin layer of marinara sauce in the bottom of a baking dish.
Place a spoonful of ricotta mixture on each eggplant slice and roll it up. Arrange rolls seam-side down in the baking dish.
Spoon remaining marinara over the rolls, sprinkle with extra Parmesan, and bake for 20–25 minutes until golden and bubbly.
Garnish with fresh parsley before serving.

Notes

Use a mandoline for evenly sliced eggplant.
Let the roasted eggplant cool slightly before rolling to avoid tearing.
Serve with a side of pasta or crusty bread for a complete meal.

Nutrition

Serving Size: 1 portion (1/4 of recipe)
Calories: 290
Sugar: 6g
Sodium: 520mg
Fat: 19g
Saturated Fat: 7g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 15g
Fiber: 5g
Protein: 14g
Cholesterol: 70mg