The Mediterranean Dish · by Suzy Karadsheh★ 4.8 (84)
Eggplant Rollatini Recipe
NUTRITION · PER SERVING58M COOK
CAL 12%·PRO 26%
CARBS 21G33% OF CAL
6G FIBER0G ADDED0G INTRINSIC4G OTHER11G TOTAL SUGAR
FAT 14G51% OF CAL
5G SAT9G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Eggplant slices layered with a light ricotta and basil filling, then baked in marinara sauce. Elegant and satisfying, this Italian classic works as an entree or side dish.
mainitaliancasserole🍪 sheet pan🥧 baking dish🔥 ovengluten freevegetarian
View the full recipe on The Mediterranean Dish →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 2 eggplants
- Salt
- Extra virgin olive oil (I used Private Reserve Greek EVOO )
- 2 cups Store-bought Marinara sauce
- 2 eggs (beaten)
- 1 cup part-skim ricotta cheese
- 1/2 cup part-skim shredded Mozzarella (more for later)
- 3 tbsp grated Parmesan
- 2 tbsp basil pesto (homemade or store-bought, more for later)
- 1 cup chopped fresh parsley leaves
At a glance
PER SERVING · TIME 58M
CAL 12%·PRO 26%
CARBS 21G33% OF CAL
6G FIBER0G ADDED0G INTRINSIC4G OTHER11G TOTAL SUGAR
FAT 14G51% OF CAL
5G SAT9G 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
- 28m
- Sodium
- 875mg
- Total sugar
- 11g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 816mg
- Calcium
- 272mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 30M
- SODIUM
- 875MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.