Food Faith Fitness · by Weatherly Becker-Gottlieb★ 5.0 (2)
Eggplant Rollatini
NUTRITION · PER SERVING70M COOK
CAL 10%·PRO 22%
CARBS 21G41% OF CAL
6G FIBER5G OTHER10G TOTAL SUGAR
FAT 10G45% OF CAL
5G SAT5G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Tender eggplant slices filled with creamy ricotta and topped with marinara sauce and melted cheese. A satisfying vegetarian main with Italian flavors.
mainitaliancasserole🍪 sheet pan🥧 baking dish🔥 ovengluten freevegetarian
View the full recipe on Food Faith Fitness →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 2 large eggplants (sliced lengthwise into 1/4-inch thick slices)
- 1 teaspoon salt (for sweating eggplant)
- 1 cup ricotta cheese
- 1/2 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 1 large egg
- 2 cloves garlic (minced)
- 1 tablespoon chopped fresh basil
- 1/2 teaspoon black pepper
- 2 cups marinara sauce
At a glance
PER SERVING · TIME 70M
CAL 10%·PRO 22%
CARBS 21G41% OF CAL
6G FIBER5G OTHER10G TOTAL SUGAR
FAT 10G45% OF CAL
5G SAT5G 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
- 30m
- Cook
- 40m
- Sodium
- 972mg
- Total sugar
- 10g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 779mg
- Calcium
- 251mg
- Iron
- 0.94mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 30M
- SODIUM
- 972MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.