Cheese-Filled Eggplant Rolls

Name: Cheese-Filled Eggplant Rolls
Prep time: 58 min
Cook time: 58 min
Total time: 58 min
Yield: 4
Cuisine: Global
Ingredients: 1 teaspoons freshly ground black pepper; 454 grams medium eggplant (about , trimmed; 1 Tbsp chopped fresh parsley; 113 grams 1/2 cup goat cheese; 1 teaspoons kosher salt; 237 milliliters bottled marinara sauce, divided; 2 Tbsps olive oil; 57 grams 1/2 cup shredded part-skim mozzarella cheese; 118 milliliters part-skim ricotta cheese

Cheese-Filled Eggplant Rolls is a gluten free, primal, and vegetarian recipe with 4 servings. One portion of this dish contains around 14g of protein, 18g of fat, and a total of 259 calories. This recipe covers 13% of your daily requirements of vitamins and minerals. If you have kosher salt, bottled marinara sauce, olive oil, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 58 minutes.

Instructions

Preheat oven to 45

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Oven

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

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Eggplant

Coat a large baking sheet with cooking spray.

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Cooking Spray

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Baking Sheet

Place eggplant slices on pan; brush slices with olive oil, and sprinkle with salt and pepper.

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Salt And Pepper

Olive Oil

Eggplant

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Frying Pan

Bake at 450 for 12 minutes or until tender; cover and keep warm.

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Oven

Reduce oven temperature to 37

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Oven

Spread 2/3 cup sauce in an 8-inch square baking dish coated with cooking spray.

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Cooking Spray

Sauce

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Baking Pan

Combine ricotta cheese, goat cheese, and parsley in a small bowl.

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Ricotta Cheese

Goat Cheese

Parsley

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Bowl

Spread 2 tablespoons ricotta mixture onto each eggplant slice.

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Eggplant

Ricotta Cheese

Spread

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.

Ingredients you will need

Mozzarella