Eggplant Rollatini
Eggplant Rollatini is a gluten free and primal main course. This recipe makes 3 servings with 275 calories, 18g of protein, and 11g of fat each. For $2.75 per serving, this recipe covers 24% of your daily requirements of vitamins and minerals. A few people made this recipe, and 26 would say it hit the spot. This recipe from Slender Kitchen requires basil leaves, marinara sauce, white onion, and fresh mozzarella. From preparation to the plate, this recipe takes approximately 45 minutes. Taking all factors into account, this recipe earns a spoonacular score of 89%, which is amazing. Similar recipes include Eggplant Rollatini, Eggplant Rollatini, and Eggplant Rollatini.
Servings: 3
Ingredients:
15 basil leaves, chopped
1 egg white
2 eggplant, sliced thinly (about 1/4 inch)
2 oz fresh mozzarella, sliced thin
2 garlic cloves, minced
2 cups marinara sauce
3 tbsp Parmesan
Salt and pepper to taste
1/2 cup shredded mozzarella
1/2 medium white onion, minced
1 zucchini, grated or thinly chopped
Equipment:
baking sheet
paper towels
oven
frying pan
bowl
baking pan
Cooking instruction summary:
Preheat the oven to 400 degrees.Sprinkle the thinly sliced eggplant with salt and let sit for 15 minutes. This helps to remove the moisture. Pat dry with a paper towel. Lay the eggplant out on a baking sheet and spray with cooking spray. Sprinkle lightly with salt and pepper. Bake for 10-15 minutes until golden brown. Flip over half way through.While the eggplant is cooking, spray a saute pan with cooking spray on medium. Add the onion and cook for about 3 minutes. Add the zucchini and garlic and cook for another 5-7 minutes until cooked through.Place in a bowl and allow to cool for a few minutes. Then add the 1/2 cup shredded mozzarella, basil, egg white, and Parmesan. Mix together. Cover the bottom of your baking dish with 1 cup of marinara sauce. Then begin assembling the rollatini and placing in the baking dish. To assemble, take one eggplant and place a heaping tablespoon of the zucchini mixture at one end. Roll tightly and continue until all of the eggplant is rolled.Cover with the remaining sauce and place the sliced fresh mozzarella on top. Bake for 15-20 minutes or until the cheese and sauce is bubbly.
Step by step:
1. Preheat the oven to 400 degrees.Sprinkle the thinly sliced eggplant with salt and let sit for 15 minutes. This helps to remove the moisture. Pat dry with a paper towel. Lay the eggplant out on a baking sheet and spray with cooking spray. Sprinkle lightly with salt and pepper.
2. Bake for 10-15 minutes until golden brown. Flip over half way through.While the eggplant is cooking, spray a saute pan with cooking spray on medium.
3. Add the onion and cook for about 3 minutes.
4. Add the zucchini and garlic and cook for another 5-7 minutes until cooked through.
5. Place in a bowl and allow to cool for a few minutes. Then add the 1/2 cup shredded mozzarella, basil, egg white, and Parmesan.
6. Mix together. Cover the bottom of your baking dish with 1 cup of marinara sauce. Then begin assembling the rollatini and placing in the baking dish. To assemble, take one eggplant and place a heaping tablespoon of the zucchini mixture at one end.
7. Roll tightly and continue until all of the eggplant is rolled.Cover with the remaining sauce and place the sliced fresh mozzarella on top.
8. Bake for 15-20 minutes or until the cheese and sauce is bubbly.
Nutrition Information:
covered percent of daily need
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