Eggplant Lasagna Rollatini
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Sliced eggplant is baked, then rolled with ricotta, mozzarella, garlic, and Italian seasoning, topped with marinara sauce and cheese. This lighter take on traditional rollatini is a hearty vegetarian pasta-like dinner.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 2 medium eggplants
- 1 tablespoon of extra-virgin olive oil
- 16 ounce container of ricotta cheese
- 1 cup shredded mozzarella cheese (divided)
- 1 tablespoon Italian seasoning
- 1/2 teaspoon garlic granules
- Pinch sea salt
- 24- ounce jar marinara sauce
- Red pepper flakes (to taste)
- Fresh basil (for garnish)
At a glance
PER SERVING · TIME 75M
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
- 1h
- Sodium
- 1023mg
- Total sugar
- 18g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1368mg
- Calcium
- 524mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 1023MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.