Cheese-Filled Eggplant Rolls

Thin slices of tender baked eggplant filled with cheese and baked in marinara sauce make a satisfying meal.

Yield: 4 servings (serving size: 2 rolls)
Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 270
  • Fat: 18.7g
  • Saturated fat: 8.1g
  • Protein: 13.9g
  • Carbohydrate: 14.8g
  • Cholesterol: 34mg
  • Iron: 0.9mg
  • Sodium: 706mg
  • Calories from fat: 62%
  • Fiber: 3.9g
  • Calcium: 194mg

Ingredients

  • 1 medium eggplant (about 1 pound), trimmed
  • Cooking spray
  • 2 tablespoons olive oil
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 cup bottled marinara sauce, divided
  • 1/2 cup part-skim ricotta cheese
  • 1/2 cup (4 ounces) goat cheese
  • 1 tablespoon chopped fresh parsley
  • 1/2 cup (2 ounces) shredded part-skim mozzarella cheese

Preparation

  1. Preheat oven to 450°.
  2. Cut eggplant lengthwise into 8 (1/4-inch-thick) slices.
  3. Coat a large baking sheet with cooking spray. Place eggplant slices on pan; brush slices with olive oil, and sprinkle with salt and pepper. Bake at 450° for 12 minutes or until tender; cover and keep warm.
  4. Reduce oven temperature to 375°.
  5. Spread 2/3 cup sauce in an 8-inch square baking dish coated with cooking spray. Combine ricotta cheese, goat cheese, and parsley in a small bowl. Spread 2 tablespoons ricotta mixture onto each eggplant slice. Roll up slices, and place, seam sides down, in dish. Spoon remaining 1/3 cup sauce evenly over rolls, and sprinkle with mozzarella cheese. Cover and bake at 375° for 25 minutes; uncover and bake an additional 5 minutes or until cheese is browned and bubbly.
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