4-cheese eggplant rollatini
We love eggplant and this easy dish is delicious. The cheese combination really makes this dish rich and comforting.
No Image
prep time
20 Min
cook time
30 Min
method
Bake
yield
4 serving(s)
Ingredients
- 1 medium eggplant, ends trimmed
- 3 tablespoons extra virgin olive oil
- salt & freshly ground black pepper to taste
- 3/4 cup freshly grated parmesan cheese
- 1/2 cup mozzarella cheese, coarsely grated
- 1/2 cup fontina cheese, coarsely grated
- 1/2 cup whole-milk ricotta cheese
- 2 cups jarred pasta sauce
- 1/4 cup fresh parsley and basil for garnish
How To Make 4-cheese eggplant rollatini
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Step 1Preheat oven to 375 degrees F. Slice eggplant lengthwise into 8 slices. Brush both sides of eggplant with olive oil and sprinkle with salt and pepper.
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Step 2On parchment paper, layer eggplant slices and bake until tender and light golden brown, approx. 20 minutes. Remove eggplant and carefully turn over slices. Cool on baking sheet until read to use.
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Step 3In a small bowl, mix cheeses together and stir until mixed. Add salt and pepper to taste. Divide cheese into 8 equal portions. Place each on a slice of eggplant beginning on the short side. Roll up the eggplant slices and arrange the rolled slices in a shallow dish or casserole seam-side down and tightly packed into one layer.
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Step 4Pour pasta sauce over the eggplant and bake until the sauce is bubbly and cheese is melted - approx. 30 minutes. Top each portion with the chopped parsley and basil.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Culture:
Italian
Tag:
#Quick & Easy
Tag:
#Healthy
Diet:
Vegetarian
Diet:
Diabetic
Diet:
Low Fat
Diet:
Low Carb
Ingredient:
Vegetable
Method:
Bake
Category:
Casseroles
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