Eggplant Rollatini ( Giada Revised Version) Recipe

Looking for an easy Eggplant Rollatini ( Giada revised version) recipe? Learn how to make Eggplant Rollatini ( Giada revised version) using healthy ingredients.


Submitted by kimmiles

Makes 8 servings



This is a slimmed down version of Giada De Laurentiies' recipe.

Recipe Ingredients for Eggplant Rollatini ( Giada revised version)

4 lb eggplant (about 3 medium-sized)
32 ounces ricotta cheese
2 large eggs, lightly beaten
1/2 cup shredded mozzarella
8 tablespoons grated Parmesan
20 basil leaves, chiffonaded
2 cups fresh tomato sauce

Recipe Directions for Eggplant Rollatini ( Giada revised version)

  1. Preheat the grill pan and preheat the oven to 375 degrees F.

  2. Place a rack over a large baking sheet. Cut the 2 ends off the eggplant. Cut the eggplants lengthwise, into 1/2-inch thick slices. Arrange eggplant slices onto rack. Sprinkle with sea salt to help remove excess moisture and any bitterness from the eggplants. Set aside for about 10 to 15 minutes. Rinse off the salt from the eggplants and pat dry with a towel. Spray hot grill pan liberally with vegetable spray and then place eggplant slices on the grill until lightly browned on each side and tender, about 4 minutes per side. Remove slices from the grill pan and allow to cool.

  3. In a large bowl, beat eggs until lightly scrambled. Mix the ricotta in with the egg. Add mozzarella, 3 tablespoons of Parmesan cheese (omitted: and 3 T toasted pine nuts) and gently combine. Fold in basil just to combine. Do not overmix.

  4. Place a tablespoon of the cheese mixture on 1 end of the eggplant and roll up tightly. Place the eggplant rollatini into a greased (with olive oil) 13 by 9-inch baking dish, seam side down. Continue with remaining eggplant. Evenly distribute the tomato sauce on top of the eggplant rollatini. Season with salt and pepper. Sprinkle with remaining 5 tablespoons of Parmesan cheese and bake for 15 minutes. (Ommitted: When cooked, drizzle the top with extra-virgin olive oil.)

Categories

Vegetables, Main Dish, Side Dish, Italian, Vegetarian

Nutrition Facts
Serving Size 427.3g
Amount Per Serving
Calories
287
Calories from Fat
122
% Daily Value*
Total Fat
13.6g
21%
Saturated Fat
7.8g
39%
Trans Fat
0.0g
Cholesterol
96mg
32%
Sodium
599mg
25%
Potassium
900mg
26%
Total Carbohydrates
22.6g
8%
Dietary Fiber
8.6g
34%
Sugars
8.4g
Protein
21.3g
Vitamin A 18% Vitamin C 16%
Calcium 45% Iron 11%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
A-
  Good points
  • High in calcium
  • High in dietary fiber
  • High in phosphorus
  • High in selenium
  •   Bad points
  • High in saturated fat
  • High in cholesterol
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