Eggplant Rollatini

12 65 421
Ingredients Minutes Calories
Prep Cook Servings
15 min 50 min 6
Eggplant Rollatini
Health Highlights


1 1/2 cup Water
1/4 cup Extra virgin olive oil
1 1/4 cup Tomato sauce, canned
2 cup Ricotta cheese, whole milk
4 slice Mozzarella cheese
1/3 cup Parmesan cheese, grated
1/4 cup Parsley, fresh
1/4 tsp Salt
4 large Egg
1/4 tsp Black pepper
1 eggplant Eggplant
3/4 cup Soy flour


Slice eggplants into 1/8 - 1/4 inch slices and arrange in layers in a colander, sprinkling each layer lightly with salt. Let stand 15 minutes for bitter juices to drain, then rinse and pat dry.

In a large bowl, whisk together water, soy flour and 2 eggs until smooth. Heat about ¼ cup olive oil in a heavy large skillet over medium-high heat until hot but not smoking.

Dip eggplant, one slice at a time, in the batter then add to the skillet. Cook eggplant in batches (slices should not touch), turning occasionally, 2 to 3 minutes, until tender and golden. Use more oil as necessary. Drain eggplant slices on paper towels and transfer to a wire rack to cool.

Heat oven to 400°F. Lightly butter a 13x9 baking dish. Add ½ cup tomato sauce to pan and tilt to coat bottom with sauce.

For filling: In a large bowl, add ricotta, mozzarella, remaining eggs, cheese, parsley, salt, and pepper; mix with a wooden spoon until well blended.

To form rollatini: Place a heaping tablespoon of filling in the center of an eggplant slice and roll up; repeat to form 24 rolls. Place rolls seam-side down in rows in prepared pan. Spoon remaining tomato sauce over the top of the rolls.

Cover pan snugly with foil. Bake 30 minutes; remove foil and continue baking for 10 additional minutes, until bubbly and lightly browned.

Nutrition Facts

Per Portion

Calories 421
Calories from fat 265
Calories from saturated fat 104
Total Fat 29.4 g
Saturated Fat 11.5 g
Trans Fat 0.5 g
Polyunsaturated Fat 3.5 g
Monounsaturated Fat 11.7 g
Cholesterol 201 mg
Sodium 706 mg
Potassium 840 mg
Total Carbohydrate 18.7 g
Dietary Fiber 4.6 g
Sugars 6.6 g
Protein 22.5 g

Dietary servings

Per Portion

Meat Alternative 0.9
Milk Alternative 0.8
Vegetables 2.5

Energy sources


Meal Type(s)