Cheesy Eggplant Roll-Ups Recipe
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Thin slices of eggplant rolled around creamy mozzarella and Parmesan, then baked in rich tomato sauce. Italian and elegant, these can serve as an appetizer, side, or meatless main course.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 big eggplant
- 250 g mozzarella (- 8 oz)
- 60 g grated parmigiano reggiano cheese (- ½ cup)
- 2 tablespoons breadcrumbs
- 225 g tomato pulp, canned or made from fresh tomatoes (- 1 cup)
- 4 tablespoons extra virgin olive oil (+ more to season)
- salt (- to taste)
- 10 basil leaves + more for decoration
At a glance
PER SERVING · TIME 45M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 30m
- Sodium
- 541mg
- Total sugar
- 7g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 526mg
- Calcium
- 412mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 541MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.