Diethood · by Katerina Petrovska★ 4.6 (16)
Eggplant Rollatini Recipe
NUTRITION · PER SERVING75M COOK
CAL 26%·PRO 68%
CARBS 37G29% OF CAL
10G FIBER9G OTHER18G TOTAL SUGAR
FAT 28G48% OF CAL
15G SAT13G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Thin slices of eggplant rolled around a ricotta and mozzarella filling, then baked in marinara sauce. A vegetarian Italian classic with layers of cheese and tomato.
mainitaliancasserole🍪 sheet pan🥧 baking dish🔥 ovengluten freevegetarian
View the full recipe on Diethood →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 4 medium-sized eggplants
- salt
- olive oil, (for brushing)
- 3 cups part-skim ricotta cheese
- 1 cup crumbled feta cheese
- 1½ cups shredded part-skim mozzarella, (divided)
- ½ cup grated parmesan, (divided)
- 4 cloves garlic, (minced)
- 2 eggs, (beaten)
- 1 teaspoon salt
- ½ teaspoon fresh ground black pepper
- 1 jar (24-ounces) marinara sauce
At a glance
PER SERVING · TIME 75M
CAL 26%·PRO 68%
CARBS 37G29% OF CAL
10G FIBER9G OTHER18G TOTAL SUGAR
FAT 28G48% OF CAL
15G SAT13G 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
- 20m
- Cook
- 45m
- Sodium
- 1906mg
- 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
- 1344mg
- Calcium
- 848mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 1906MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.