1 hr 15 mins
Battle in Seattle's Note:
This is an adapted version of a recipe I got from my mom. I remember her making it once when I was much younger, not telling my eggplant-hating uncle what was in it. He loved it, with second and even third helpings. After telling him later what it was, he said he thought it was a "thick noodle." (You can use your own homemade sauce, but I've found one on the shelf that I like almost as good as anything I can make from scratch. It's Classico's Fire Roasted Tomato & Garlic. YUM!)
My Private Note
Units: US | Metric
- cooking spray
- 2 large eggplants, unpeeled and sliced 1/4-inch thick lengthwise (should yield about seven or eight good slices each)
- 5 eggs
- 2 -3 cups seasoned bread crumbs
- 16 ounces part-skim ricotta cheese
- 1/2 cup crumbled feta cheese
- 3/4 cup grated parmesan cheese
- 1 lb shredded mozzarella cheese
- 3 garlic cloves, minced
- 1/4 cup chopped fresh basil
- 2 tablespoons chopped fresh parsley
- salt and pepper
- 26 ounces marinara sauce
- 1Preheat oven to 375 degrees. Spray two large baking sheets with cooking spray; set aside.
- 2Beat three eggs in pie plate or other similar container. Sprinkle bread crumbs in another pie plate. In assembly-line fashion, dip an eggplant slice in the egg on both sides, then press into bread crumbs on both sides, then place on cookie sheet, until all eggplant slices have been used.
- 3Lightly coat tops of eggplant with more cooking spray, and bake at 375 for approximately 15 minutes or until tender--but not thoroughly cooked. (You may flip the pieces over halfway through cooking, as well as rotate the pans in the oven, but it's not completely necessary.) When done cooking, set aside to cool.
- 4Meanwhile, mix ricotta, feta, 1/2 cup parmesan, 3 cups mozzarella, remaining two eggs (beaten), garlic, basil, parsley. Add salt and pepper to taste.
- 5Lightly coat a 9x13" baking pan with cooking spray. Spoon about 1 cup (or a little more) of sauce onto bottom of dish.
- 6Once eggplant is cool enough to handle, Spoon about 2 TBS. of filling onto the wide end of each piece of eggplant. Then, roll up each piece and place seam side down into the baking dish. Continue until dish is about full. (I can usually fit about 14 rolls in mine.).
- 7Top rolls with the rest of the tomato sauce, mozzarella and Parmesan. Spray foil lightly with cooking spray (keeps cheese from sticking), and cover dish spray side down.
- 8Bake for 30 minutes, then uncover and bake another 15 minutes or so until the tomato sauce is bubbling and the filling is hot. Let rest about 10 minutes before serving.
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Nutritional Facts for Eggplant Rollatini
Serving Size: 1 (441 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 785.9
- Calories from Fat 354
- Total Fat 39.4 g
- Saturated Fat 20.2 g
- Cholesterol 283.3 mg
- Sodium 2322.7 mg
- Total Carbohydrate 60.8 g
- Dietary Fiber 8.8 g
- Sugars 20.6 g
- Protein 48.0 g