Oven, Knife, Sheet Tray, Baking dish
Preheat the oven to 375°F. Wash the eggplant & trim off the stem. Thinly slice the eggplant, lengthwise.
Line a sheet tray with parchment paper. Drizzle olive oil on the tray & add the eggplant slices. Season with salt & drizzle more olive oil on top. Toss the slices to evenly coat then bake in the oven for 10-12 min.
Roughly chop the basil.
In a small bowl, add ricotta, half of the grated parmesan cheese, garlic powder if you have & most of the chopped basil (saving a bit for garnish). Season with salt & pepper. Mix it all together.
Remove the eggplant slices from the oven. Once cool enough to handle, add a spoonful of the ricotta mixture on one end of each slice. Starting where the cheese filling is, roll up the slice.
In a baking dish, spread a layer of marinara sauce. Arrange the rolled eggplant over the sauce & spread the remaining marinara on top. Top with shredded mozzarella cheese & bake in the oven for 10-15 min, until the cheese is melted. For a crispy finish, use the oven's broiler setting for the final 2-3 min of cooking.
Remove the dish from the oven & top with the remaining grated parmesan. Garnish with the rest of the chopped basil, serve & enjoy!
View nutritional information
Values are based on an average estimate for one serving. All nutrition information presented on Jow is intended for informational purposes only. If you have any concerns or questions about your health, please consult with a health-care professional.
On average, one serving of the recipe "Eggplant Rollatini" contains 469 Energy, 35 g of Fat, 16 g of Carbohydrates, 20 g of Protein, 7 g of Fiber.