Eggplant Rollatini
Eggplant rollatini skips the pasta and swaps in eggplant! Eggplant is rolled up with cheesy filling, then baked with marinara and mozzarella.
Servings: 4 Servings
Calories: 150kcal
Ingredients
- 1 medium eggplant
- 4 - 5 oz ricotta or goat cheese
- 1/2 cup cooked quinoa
- 1 egg
- 1 cup arugula
- 2 cups marinara sauce
- 1 cup grated mozzarella
- Chopped basil
- Salt & pepper
- Freshly grated romano cheese
Instructions
- Preheat oven to 375 degrees F.
- Slice eggplant lengthwise into 1/4" slices. Bring a pot of water to boil, add eggplant and blanch for 3 - minutes. This will help the eggplant stay nice and tender.
- While the eggplant is cooking, prepare the filling. Whip together ricotta cheese, quinoa and egg until smooth. Fold in arugula.
- Add 1 cup marinara sauce to the bottom of a baking dish. Set aside.
- Remove eggplant from water, let sit for a minute or two until cool enough to handle.
- When cool, add 2 tablespoons cheese mixture to one end of eggplant slice. Roll together. Place seam side down in the baking sheet and repeat until no eggplant slices remain.
- When assembled, spoon additional marinara sauce on each eggplant piece. Sprinkle with additional mozzarella and bake for 20 - 30 minutes until sauce bubbles and topping has browned.
- Removed from oven and top with fresh basil and romano cheese. Transfer to plates and enjoy immediately!
Nutrition
Calories: 150kcal | Carbohydrates: 18g | Protein: 8g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 50mg | Sodium: 817mg | Potassium: 741mg | Fiber: 6g | Sugar: 9g | Vitamin A: 950IU | Vitamin C: 12mg | Calcium: 91mg | Iron: 2.4mg