Description
Delicious eggplant rolls filled with a mixture of herb-infused ricotta cheese, baked until golden, and served with a rich 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).
- Sprinkle the eggplant slices with salt and let them sit for 15 minutes to draw out moisture, then pat dry.
- In a bowl, mix ricotta cheese, basil, parsley, garlic, salt, and pepper.
- Brush eggplant slices with olive oil and grill or bake until tender.
- Spread the ricotta mixture on each eggplant slice and roll up.
- Place rolls in a baking dish, top with sun-dried tomato sauce and Parmesan cheese.
- Bake for 20-25 minutes until bubbly and golden.
- Serve hot.
Notes
For a vegetarian option, ensure all ingredients are plant-based; pair with a fresh salad for a complete meal.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Method: Main Course
- Cuisine: Italian
Nutrition
- Calories: 350
- Sugar: 10g
- Fat: 20g
- Carbohydrates: 25g
- Protein: 15g