Eggplant Rollatini

🛒 Ingredients

• Eggplant 200 g · 50 kcal
• Olive oil 15 g · 132 kcal
• All-purpose flour 7 g · 25 kcal
• Breadcrumbs 10 g · 39 kcal
• Part-skim ricotta cheese 70 g · 91 kcal
• Parmesan cheese 10 g · 40 kcal
• Large egg 15 g · 21 kcal
• Fresh parsley 3 g · 1 kcal
• Marinara sauce 120 g · 64 kcal
• Part-skim mozzarella cheese 40 g · 100 kcal

👨‍🍳 Instructions

1. Slice eggplant lengthwise into 1/4-inch thick strips; sprinkle with salt and let sit for 30 minutes to draw out moisture, then pat dry thoroughly.
2. Dredge each eggplant slice in flour, then egg, and finally breadcrumbs, pressing lightly to adhere.
3. Heat olive oil in a large skillet over medium-high heat. Fry eggplant slices for 2-3 minutes per side until golden brown; drain on paper towels.
4. In a bowl, combine ricotta cheese, Parmesan cheese, egg, and fresh parsley; mix well and season with a pinch of salt and pepper.
5. Spread about 1 tablespoon of the ricotta mixture onto one end of each eggplant slice, then carefully roll up the slice.
6. Preheat oven to 190°C (375°F). Pour about half of the marinara sauce into a 9x13-inch baking dish.
7. Arrange eggplant rolls seam-side down in the baking dish, then top with the remaining marinara sauce and sprinkle with mozzarella cheese.
8. Bake for 25-30 minutes, or until the cheese is melted and bubbly and the sauce is hot. Garnish with fresh parsley before serving.