Eggplant Rollatini Recipe

Eggplant Rollatini Recipe
Staff Writer

Cindy's Table

Easy to make and always delicious, eggplant rollatini makes a great appetizer, snack, or main course to enjoy any time of the week. 

Click here to see more recipes on Cindy's Table

Directions

Preheat the broiler. Coat a large baking sheet with olive oil. For even easier clean up, line a baking sheet with aluminum foil and then coat with olive oil. 

Cut the eggplant lengthwise into ¼-inch thick slices. Place on a platter and pat both sides with a paper towel, and then lightly sprinkle with sea salt on both sides.

Add the eggs to a large baking dish and whisk. Add the breadcrumbs and seasonings, if using, to a seperate baking dish. Dip each slice of eggplant into the eggs and then the breadcrumbs, and lay out on the baking sheet. Broil the breaded eggplant slices for 3-4 minutes on each side, keeping a close eye on them to make sure they don't burn.  Remove the eggplant from the broiler and set aside to cool. Reduce the heat of the oven to 350 degrees.

In a large skillet, add about 1 tablespoon of olive oil with the garlic and spinach. Sauté until the spinach has wilted.

Coat a glass baking dish with a light layer of tomato sauce. Lay out the eggplant slices onto a work surface. Starting from the wider side, add the spinach, a basil leaf, and a slice of mozzarella cheese. Gently roll the eggplan slice and place in the baking dish, seamside down. Repeat with the remaining egg plant slices. 

Add the rest of the sauce to cover the eggplabnt and bake for 25 minutes. Serve the rollatini with extra sauce and Parmesan cheese. 

Nutrition

Calories per serving:

369 kcal

Daily value:

18%

Servings:

4
  • Carbohydrate, by difference 53 g
  • Protein 15 g
  • Total lipid (fat) 10 g
  • Vitamin A, IU 650 IU
  • Vitamin A, RAE 80 µg
  • Vitamin B-12 1 µg
  • Vitamin E (alpha-tocopherol) 1 mg
  • Ash 3 g
  • Aspartic acid 1 g
  • Betaine 51 mg
  • Calcium, Ca 253 mg
  • Carotene, beta 255 µg
  • Cholesterol 39 mg
  • Choline, total 7 mg
  • Fatty acids, total monounsaturated 3 g
  • Fatty acids, total polyunsaturated 2 g
  • Fatty acids, total saturated 4 g
  • Fiber, total dietary 3 g
  • Fluoride, F 24 µg
  • Folate, DFE 86 µg
  • Folate, food 13 µg
  • Folate, total 98 µg
  • Folic acid 43 µg
  • Fructose 3 g
  • Glucose (dextrose) 2 g
  • Glutamic acid 3 g
  • Iron, Fe 3 mg
  • Lactose 4 g
  • Leucine 1 g
  • Lutein + zeaxanthin 180 µg
  • Lycopene 2828 µg
  • Lysine 1 g
  • Magnesium, Mg 45 mg
  • Maltose 1 g
  • Manganese, Mn 1 mg
  • Niacin 4 mg
  • Pantothenic acid 1 mg
  • Phenylalanine 1 g
  • Phosphorus, P 231 mg
  • Potassium, K 379 mg
  • Proline 2 g
  • Retinol 59 µg
  • Selenium, Se 42 µg
  • Serine 1 g
  • Sodium, Na 733 mg
  • Starch 38 g
  • Sugars, total 10 g
  • Tocopherol, gamma 1 mg
  • Valine 1 g
  • Water 125 g
  • Zinc, Zn 1 mg
Powered by USDA