Description
A game-changing vegetarian dish combining the delightful flavors of ricotta, spinach, and eggplant in a comforting roll-up style, perfect for family meals.
Ingredients
Scale
- 2 medium eggplants
- 1 cup ricotta cheese
- 2 cups fresh spinach, chopped
- 1 cup mozzarella cheese, shredded
- 1/2 cup Parmesan cheese, grated
- 1 egg
- 1 teaspoon garlic powder
- Salt and pepper to taste
- Marinara sauce
- Olive oil
Instructions
- Preheat the oven to 375°F (190°C).
- Slice eggplants lengthwise into thin strips (about ¼ inch thick), sprinkle with salt, and let sit for 20 minutes. Rinse and pat dry.
- In a mixing bowl, combine ricotta, spinach, mozzarella, Parmesan, egg, garlic powder, salt, and pepper.
- Lightly brush eggplant strips with olive oil; grill or bake until softened, about 5-7 minutes on each side or 10 minutes in the oven.
- Spread filling across each eggplant strip, roll them up, and place seam-side down in a baking dish.
- Cover with marinara sauce and sprinkle remaining mozzarella on top.
- Bake uncovered for 25-30 minutes until bubbly and golden.
Notes
Consider using zucchini instead of eggplant for a lighter option. You can also customize the filling based on your preferences.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 roll-up
- Calories: 320
- Sugar: 4g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 60mg