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Eggplant and ricotta rolls with herbs and sun-dried tomato sauce

Delicious Eggplant and Ricotta Rolls with Herbs & Tomato Sauce

Eggplant and ricotta rolls filled with herbs and topped with rich sun-dried tomato sauce—an enticing vegetarian dish that creates a wonderful flavor experience.
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Prep Time 20 minutes
Cook Time 30 minutes
Cooling Time 5 minutes
Total Time 55 minutes
Servings: 4 rolls
Course: Dinner
Cuisine: Italian
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Filling
  • 2 medium Eggplants sliced thinly
  • 1 cup Ricotta may substitute with feta
  • 1/4 cup Fresh Herbs basil and parsley, chopped
Sauce
  • 1 cup Sun-Dried Tomato Sauce for topping
  • 1/4 cup Parmesan Cheese optional

Equipment

  • Oven
  • baking dish
  • mixing bowl

Method
 

Instructions
  1. Preheat your oven to 350°F (175°C) and grease your baking dish.
  2. Slice the eggplants thinly (1/4 inch) and grill or roast until tender (10-12 minutes).
  3. Combine ricotta with chopped herbs, season with salt and pepper.
  4. Take a slice of eggplant, place a spoonful of ricotta filling, and roll tightly. Place seam-side down in the baking dish.
  5. Pour the sun-dried tomato sauce over the assembled rolls.
  6. Bake for about 30 minutes until bubbly and golden.
  7. Let cool for 5 minutes before serving, and drizzle with extra sauce.

Nutrition

Serving: 1rollCalories: 250kcalCarbohydrates: 20gProtein: 10gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 9gCholesterol: 30mgSodium: 300mgPotassium: 400mgFiber: 3gSugar: 5gVitamin A: 500IUVitamin C: 10mgCalcium: 200mgIron: 1.5mg

Notes

For optimal flavor, use fresh herbs and ensure even slicing of eggplant. Can pair with a green salad for a complete meal.

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