Inside the Rustic Kitchen · by Emily★ 5.0 (7)
Eggplant Rollatini with Spinach & Ricotta
NUTRITION · PER SERVING80M COOK
CAL 14%·PRO 32%
CARBS 27G38% OF CAL
10G FIBER13G SUGAR4G OTHER
FAT 13G42% OF CAL
9G SAT5G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Tender eggplant slices rolled with a spinach and ricotta filling, baked in tomato sauce. Lighter and elegant, these can be prepped in advance for an easy weeknight dinner.
mainitaliancasserole🥧 baking dish🍳 skillet🔥 ovengluten freevegetarian
View the full recipe on Inside the Rustic Kitchen →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 2 eggplants ((aubergine))
- 15 oz (400g) canned chopped tomatoes
- 1 shallot
- 2 cloves garlic
- 1/2 tbsp tomato paste
- 1/2 tsp oregano
- 1 pinch nutmeg
- 8.5 oz (250g) Ricotta
- 8.5 oz (1 1/8 cup/240g) spinach
- 1 ball mozzarella
- 1 tbsp parmesan
- salt and pepper (to season)
At a glance
PER SERVING · TIME 80M
CAL 14%·PRO 32%
CARBS 27G38% OF CAL
10G FIBER13G SUGAR4G OTHER
FAT 13G42% OF CAL
9G 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
- 25m
- Cook
- 55m
- Sodium
- 381mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1074mg
- Calcium
- 362mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 25M
- SODIUM
- 381MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.