Jeyakumar, Angeline, Gastelum, A., Shaw, W. 2026, Egg Plant Rollatini, University of Nevada, Reno Extension, Recipes

Description

This eggplant rollatini features tender roasted slices of eggplant filled with a blend of mozzarella, parmesan, and bright lemon zest, then baked in a rich tomato sauce seasoned with oregano and red pepper flakes. Finished with fresh basil leaves and toasted walnuts, this dish offers a satisfying combination of savory.

eggplants on a plate
Photo credit: Olga
Level: Easy Prep: 40 minutes Yield: 1 servings
Total: 40 minutes Inactive: Serving Size: 

Ingredients

  • 2 medium eggplants
  • 1 tablespoon of vegetable oil such as canola, sesame or sunflower oil for brushing
  • 3 cups of tomato sauce
  • Red pepper flakes, to taste
  • 1/2 teaspoon dried oregano
  • 1 cup + 4 ounces grated mozzerella cheese
  • 1/2 cup parmesan cheese (or other sharp flavored cheese)
  • Finely grated zest and juice from half a lemon
  • Fresh basil leaves, for serving
  • Toasted walnuts for serving

Directions

  1. Heat your oven to 425°F. Line two large baking sheets with parchment paper. Slice the eggplants into 1/4-inch-thick slices. Place the slices in one layer on baking sheets. Brush lightly with oil and season well with salt and pepper. Flip slices and repeat on the second side.
  2. Transfer to the oven and cook for 10 minutes on the first side, then flip each slice and roast for another 8 to 10 on the second, until browned on each side.
  3.  Place 2 cups of the tomato sauce in an ovenproof pan. Reserve the last cup.
  4. In a bowl, combine mozzarella, 1/4 cup parmesan, lemon zest, 1/2 teaspoon salt, and black pepper. Place 1 tablespoon at the end of each full-sized slice of cooked eggplant. Roll and place each “rollatini” in sauce, seam side down.
  5. Bake for 30 minutes, until the edges are browned on top. Squeeze lemon juice over the top and scatter with basil leaves and sprinkle walnuts before serving. Serve with reserved sauce and toasted bread if desired. 
 

Nutrition Facts

1 serving per recipe
Serving size:  oz
Calories 312.6 per serving

Contents % Daily Value
Total Fat 18g 28%
   
Saturated Fat 9.5g 47%
Trans Fat 0g  
Cholesterol 0.5mg 0%
Sodium 902.6mg 38%
Total Carbohydrate 26.2mg 9%
Dietary Fiber 10.8g 43%
Total Sugars 15.9g  
Incl. Added Sugars 15.9g  
Protein 16.8g 34%
Vitamin C  28%
Vitamin A  3%
Calcium  6%
Iron  ##%
Potassium ##mg 12%
The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
 

Learn more about the author(s)

Angeline Jeyakumar
Angeline Jeyakumar
 

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