Mediterranean Diet Eggplant Rollatini

Delight your taste buds with this Mediterranean Diet Eggplant Rollatini, a wholesome twist on a classic Italian favorite. Perfectly roasted, thinly sliced eggplant is stuffed with a luscious blend of ricotta, Parmesan, and tangy feta cheese, infused with fresh basil, parsley, and garlic for a burst of vibrant Mediterranean flavors in every bite. Smothered in a rich tomato sauce and topped with golden, bubbly mozzarella, this dish is both satisfying and healthy, aligning with the principles of the heart-healthy Mediterranean diet. Ideal for a comforting yet guilt-free dinner, this recipe comes together in just under an hour and is perfect for a family meal or entertaining guests. Serve with a side salad or crusty bread to complete this light, veggie-packed masterpiece!

Nutriscore Rating: 73/100

Prep Time:25 mins

Cook Time:35 mins

Total Time:60 mins

Servings: 4

Ingredients

• 2 large eggplants
• 3 tablespoons olive oil
• 1 cup ricotta cheese
• 0.5 cup grated Parmesan cheese
• 0.5 cup feta cheese
• 0.25 cup fresh basil leaves
• 0.25 cup fresh parsley
• 2 large cloves of garlic
• 0.5 teaspoon salt
• 0.5 teaspoon black pepper
• 2 cups tomato sauce
• 1 cup mozzarella cheese

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

Slice the eggplants lengthwise into 1/4-inch thick slices. You should have about 10-12 slices.

Step 3

Arrange the eggplant slices on a baking sheet. Brush them lightly on both sides with 2 tablespoons of olive oil and bake in the preheated oven for about 15 to 20 minutes until they become soft and pliable. Set aside to cool slightly.

Step 4

While the eggplant is baking, prepare the filling. In a medium bowl, combine the ricotta, Parmesan, and feta cheeses. Add in the finely chopped basil, parsley, minced garlic, salt, and black pepper. Mix well to combine.

Step 5

Spread 1 cup of tomato sauce in the bottom of a 9x13-inch baking dish.

Step 6

Once the eggplant slices are cool enough to handle, place about 2 tablespoons of the cheese mixture at the end of each slice and roll it up gently.

Step 7

Place each rolled eggplant seam-side down into the prepared baking dish on top of the tomato sauce.

Step 8

After all eggplant rolls are arranged in the dish, pour the remaining 1 cup of tomato sauce over the top of the eggplant rollatini.

Step 9

Sprinkle the shredded mozzarella cheese evenly over the rollatini.

Step 10

Bake in the preheated oven for another 20 minutes, or until the cheese is melted and bubbly and the top is lightly golden brown.

Step 11

Remove from the oven and let it cool slightly before serving. Garnish with additional basil or parsley, if desired.

Nutrition Facts

Serving size	(1963.2g)

Amount per serving	% Daily Value*
Calories	1832.9

Total Fat 128.9g	0%
Saturated Fat 55.5g	0%
Polyunsaturated Fat 5.3g
Cholesterol 331.0mg	0%
Sodium 4408.2mg	0%
Total Carbohydrate 97.1g	0%
Dietary Fiber 33.1g	0%
Total Sugars 39.8g
Protein 95.6g	0%

Vitamin D 30.1IU	0%
Calcium 2789.3mg	0%
Iron 6.3mg	0%
Potassium 2713.1mg	0%

*The % Daily Value 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.

Source of Calories

Fat: 60.1%

Protein: 19.8%

Carbs: 20.1%