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Easy Eggplant Rollatini
At a Glance
- Prep
- 15 minutes
- Cook
- 22 minutes
- Total
- 35 min
- Yield
- 4.00 serving(s)
Categories
- Main
Cuisine
- Italian
Cooking Method
- Microwave
Difficulty
- Easy
Dietary
- Vegetarian
Allergens
- Possible Milk — check ingredient labels
- Possible Eggs — check ingredient labels
Servings & Nutrition
Original recipe serves 4. Current scale: 1x.
Nutrition and servings are approximate based on the ingredient list. Please verify for dietary or medical needs.
This recipe for Easy Eggplant Rollatini brings together 2 lbs eggplants, cut lengthwise into 1/2-inch thick slices, salt, ground pepper in a practical dish for home cooking. It takes about 35 min to prepare and cook. It makes approximately 4 servings.
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Ingredients
- 2 lbs eggplants, cut lengthwise into 1/2-inch thick slices
- salt
- ground pepper
- 1 cup marinara sauce
- 1/2 cup part-skim ricotta cheese
- 1/2 cup parmesan cheese, grated
- 1 large egg
- 1 garlic clove, minced
- 1 cup part-skim mozzarella cheese, shredded
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Instructions
Season eggplant with salt and pepper, arrange in a shallow 2-quart microwave safe dish with a lid.
Microwave on high until tender and pliable but not fully cooked, 6-8 minutes.
Transfer eggplant slices from dish to a paper-towel-lined baking sheet, arrange in a single layer.
Blot dish dry and spread bottom with 1/4 cup marinara sauce; set aside.
In a small bowl, mix together ricotta, parmesan, egg, garlic, 1/4 teaspoons salt and 1/8 tsp pepper.
Dividing evenly, spoon ricotta mixture onto the wide end of eggplant slices, roll up slices and arrange seam side down in a single layer in prepared dish.
Top with remaining 3/4 cup marinara sauce.
Cover dish and microwave on high until eggplant is very tender, 15-17 minutes. Sprinkle with mozzarella and microwave another 2-3 minutes until cheese melts.
Cool 5 minutes.
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