Eggplant Rollatini
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Eggplant Rollatini is an Italian baked casserole of sliced eggplant filled with prosciutto, tomatoes, and mozzarella, then baked in tomato sauce. It's savory, cheesy, and satisfying. A restaurant-quality vegetable main that impresses at dinner.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 2 medium eggplants
- salt and black pepper ( to taste)
- 3 tablespoons olive oil (divided)
- 4 ounces prosciutto (or ham)
- 2 medium ripe tomatoes (sliced )
- 8 ounces fresh mozzarella cheese (sliced )
- ½ teaspoon dried oregano
- 1 ½ cups tomato sauce (divided)
- 2 ounces grated Parmesan cheese
- 1 tablespoon balsamic vinegar
- fresh basil leaves (for serving, optional)
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
- 1609mg
- Total sugar
- 13g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 902mg
- Calcium
- 374mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 1609MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.