Jessica in the Kitchen · by Jessica from Jessica in the Kitchen★ 4.5 (2)
Eggplant Rollatini
NUTRITION · PER SERVING100M COOK
CAL 20%·PRO 39%
CARBS 28G28% OF CAL
7G FIBER5G OTHER16G TOTAL SUGAR
FAT 25G56% OF CAL
5G SAT20G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Tender roasted eggplant rolled with ricotta, mozzarella, parmesan, and fresh basil, then smothered in tomato sauce. An elegant, hearty vegetarian main course.
mainitalian🥧 baking dish🍪 sheet pan🔥 ovengluten freevegetarian
View the full recipe on Jessica in the Kitchen →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 2 large eggplant (1 ½ pounds) (681 grams)
- Kosher salt
- Olive oil
- 2 ½ cups tomato sauce (24 ounces) (680 grams)
- 1 cup vegan ricotta cheese (I used Kite Hill brand, 227 grams )
- ¼ cup vegan Parmesan cheese (grated; I used Violife brand, 16 grams )
- ½ cup vegan mozzarella cheese (divided; I used Violife brand, 56 grams )
- 2 tablespoons cornstarch (16 grams )
- 2 tablespoons fresh basil leaves (chopped)
- 3 cloves garlic (minced)
- 1 teaspoon dried oregano
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
- ¼ teaspoon red pepper flakes
At a glance
PER SERVING · TIME 100M
CAL 20%·PRO 39%
CARBS 28G28% OF CAL
7G FIBER5G OTHER16G TOTAL SUGAR
FAT 25G56% OF CAL
5G SAT20G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 25m
- Cook
- 50m
- Sodium
- 1959mg
- Total sugar
- 16g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 989mg
- Calcium
- 536mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 25M
- SODIUM
- 1959MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.