Ingredients
Scale
- 2 large eggplants, sliced lengthwise
- 2 cups ricotta cheese
- 2 cups shredded mozzarella cheese
- 1 cup grated Parmesan cheese
- 2 cups marinara sauce
- 1 egg
- 1 teaspoon garlic powder
- Salt and pepper to taste
- Olive oil
- Fresh basil for garnish
Instructions
- Preheat the oven to 375°F (190°C).
- Brush the eggplant slices with olive oil and season with salt and pepper. Place them on a baking sheet and roast for about 20 minutes until tender.
- In a mixing bowl, combine ricotta, 1 cup of mozzarella, Parmesan, egg, garlic powder, salt, and pepper.
- Spread a layer of marinara sauce on the bottom of a baking dish.
- Take each eggplant slice, spread a spoonful of the cheese mixture, and roll it up. Place the rolled eggplant in the dish seam-side down.
- Pour the remaining marinara sauce over the rolls and sprinkle the remaining mozzarella on top.
- Bake for 25-30 minutes until bubbly and golden.
- Garnish with fresh basil before serving.
Notes
For a fun twist, mix in sautéed spinach or mushrooms into the cheese mixture. This recipe can also be made gluten-free with the right marinara sauce.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 4g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 15g
- Cholesterol: 60mg