Another good vegetarian dish to add to your recipe box. I found this recipe in a magazine that was centered around recipes that have very few ingredients, so at least you know this one won’t be too complicated! I like roasting the eggplant because it gives a lot of good flavor to the dish…add cheese, marinara sauce and more cheese and it’s a winner! When I made this for the blog, I cut the recipe in half because I was only making it for two people. Usually, you would have a lot more eggplant rolls if you make the full recipe and use 2 whole eggplants.
Ingredients:
- 2 eggplants
- olive oil
- 1 15 oz. container of ricotta cheese
- 2 eggs
- 2 cups mozzarella cheese
- 1 1/2 cup marinara sauce
- 1 tsp. oregano
- salt & pepper
1. Slice the eggplants length-wise into strips. Place on a baking sheet and drizzle with olive oil and salt and pepper.
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2. Roast eggplant slices in the oven at 450 degrees for 15-20 minutes.
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3. In a bowl, mix together ricotta cheese, eggs, 1 cup of the mozzarella cheese, oregano and a dash of salt and pepper.
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4. Once eggplant is out of the oven and slightly cooled, place about 3 tablespoons of the ricotta mixture at one end of the eggplant and roll up until you have a little bundle of deliciousness! Place eggplant rolls into a baking dish with a layer of marinara sauce on the bottom.
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5. Top the eggplant with more marinara sauce and the rest of the mozzarella cheese.
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6. Place back in a 400 degree oven for 20-25 minutes until fully cooked. I served with a little bit of pasta, but you probably don't even need a side with this dish!
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Ingredients:
- 2 eggplants
- olive oil
- 1 15 oz. container of ricotta cheese
- 2 eggs
- 2 cups mozzarella cheese
- 1 1/2 cup marinara sauce
- 1 tsp. oregano
- salt & pepper
1. Slice the eggplants length-wise into strips. Place on a baking sheet and drizzle with olive oil and salt and pepper.
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2. Roast eggplant slices in the oven at 450 degrees for 15-20 minutes.
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3. In a bowl, mix together ricotta cheese, eggs, 1 cup of the mozzarella cheese, oregano and a dash of salt and pepper.
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4. Once eggplant is out of the oven and slightly cooled, place about 3 tablespoons of the ricotta mixture at one end of the eggplant and roll up until you have a little bundle of deliciousness! Place eggplant rolls into a baking dish with a layer of marinara sauce on the bottom.
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6. Place back in a 400 degree oven for 20-25 minutes until fully cooked. I served with a little bit of pasta, but you probably don't even need a side with this dish!
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