Eggplant Rollatini
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Sliced eggplant rolled with ricotta, spinach, mozzarella, and herbs, then baked in marinara sauce. A hearty, comforting vegetarian main course with rich cheese and tomato flavors.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 2 medium eggplants
- 2 teaspoons Kosher salt
- 1/4 to 1/3 cup extra virgin olive oil (for brushing the eggplant)
- 24- ounce jar marinara sauce
- 1 1/2 cups whole milk ricotta cheese
- 1 cup shredded mozzarella cheese (divided)
- 3/4 cup grated parmesan cheese (divided)
- 2 cups baby spinach (chopped (about 3 ounces))
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1/2 teaspoon garlic powder
- 1 lemon zest only (approx. 1 teaspoon)
- 3/4 teaspoon Kosher salt
- 1/8 teaspoon ground black pepper
- Fresh basil (as garnish (optional))
At a glance
PER SERVING · TIME 60M
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
- 30m
- Sodium
- 2639mg
- 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
- 1486mg
- Calcium
- 686mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 30M
- SODIUM
- 2639MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.