Description
Tender eggplant slices filled with a creamy cheese mixture and baked in marinara sauce. A comforting and delicious meal!
Ingredients
Scale
- 2 large eggplants, sliced lengthwise into 1/4-inch thick slices
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 cups ricotta cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 large egg
- 1/4 cup fresh basil, chopped
- 2 cloves garlic, minced
- 1/4 teaspoon nutmeg
- Salt and pepper to taste
- 2 cups marinara sauce
- 1/2 cup shredded mozzarella cheese (for topping)
- Fresh basil leaves for garnish
Instructions
- Preheat your oven to 400°F (200°C). Line two baking sheets with parchment paper.
- Slice the eggplants lengthwise into 1/4-inch thick slices.
- Arrange eggplant slices on the prepared baking sheets. Brush both sides with olive oil and season with salt and pepper.
- Bake for 15–20 minutes until the eggplant is tender and slightly golden. Remove from oven and let cool slightly.
- In a medium bowl, combine ricotta cheese, mozzarella cheese, Parmesan cheese, egg, chopped basil, minced garlic, nutmeg, salt, and pepper. Mix until well combined.
- Reduce oven temperature to 375°F (190°C).
- Spread 1 cup of marinara sauce on the bottom of a 9×13 inch baking dish.
- Place about 2 tablespoons of the cheese mixture at one end of each eggplant slice and roll up tightly. Place each roll seam-side down in the baking dish.
- Pour the remaining marinara sauce over the eggplant rolls and sprinkle with the additional 1/2 cup of mozzarella cheese.
- Cover the dish with aluminum foil and bake for 20 minutes. Remove foil and bake for an additional 10–15 minutes until cheese is bubbly and golden.
- Let rest for 5 minutes before serving. Garnish with fresh basil leaves.
Notes
- Pro Tip: Salt the eggplant before baking to draw out excess moisture.
- Variation: Add cooked ground beef, turkey, or sausage to the cheese filling for a heartier meal.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 roll
- Calories: 280
- Sugar: 6g
- Sodium: 480mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 4g
- Protein: 18g
- Cholesterol: 55mg
Keywords: eggplant rolls, cheesy eggplant, italian recipe, vegetarian, comfort food, easy dinner, bake, marinara
