Description
Delightful eggplant rolls filled with creamy herb ricotta and covered in vibrant sun-dried tomato sauce.
Ingredients
Scale
- 2 large eggplants, sliced lengthwise into 1/4-inch thick strips
- 1 cup ricotta cheese
- 2 tablespoons fresh basil, chopped
- 1 tablespoon fresh parsley, chopped
- 1 clove garlic, minced
- Salt and pepper, to taste
- 1 cup sun-dried tomatoes, rehydrated and blended into a sauce
- 2 tablespoons olive oil
- 1/2 cup grated Parmesan cheese
Instructions
- Preheat the oven to 375°F (190°C).
- Prepare the eggplant slices by sprinkling them with salt and letting them sit for 15 minutes.
- Mix ricotta cheese, basil, parsley, garlic, salt, and pepper in a bowl.
- Grill or roast the eggplant slices brushed with olive oil until soft and slightly browned (10-15 minutes).
- Roll each eggplant slice with a layer of the ricotta mixture.
- Assemble the rolls in a baking dish seam-side down and cover with sun-dried tomato sauce and Parmesan cheese.
- Bake for 20-25 minutes until bubbly and golden.
- Serve warm and enjoy!
Notes
Best enjoyed fresh, but can be made ahead of time and refrigerated before baking.
Nutrition
- Serving Size: 1 roll
- Calories: 310
- Sugar: 6g
- Sodium: 450mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 30mg