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

Recipe by Oxmoor House January 2008

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Recipe Summary

prep:
16 mins
cook:
42 mins
total:
58 mins
Yield:
4 servings (serving size: 2 rolls)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 450°.

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  • Cut eggplant lengthwise into 8 (1/4-inch-thick) slices.

  • 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.

  • Reduce oven temperature to 375°.

  • 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.

Source

Oxmoor House Healthy Eating Collection

Nutrition Facts

270 calories; fat 18.7g; saturated fat 8.1g; protein 13.9g; carbohydrates 14.8g; cholesterol 34mg; iron 0.9mg; sodium 706mg; calories from fat 62%; fiber 3.9g; calcium 194mg.
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