| Level: | Intermediate |
| Total: | 1 hr 2 min |
| Prep: | 25 min |
| Cook: | 37 min |
| Yield: | 8 servings |
Ingredients
- 3 eggs
- 2 tablespoons grated Parmesan
- 1 tablespoon water
- 1 teaspoon kosher salt
- 1/2 teaspoon dried oregano
- 1/8 teaspoon garlic powder
- 2 medium eggplants
- 1 tablespoon olive oil
- 2 tablespoons diced red onion
- 2 cloves garlic, chopped
- 1 (14-ounce) can no-sugar-added diced tomatoes
- 1 (8-ounce) can no-sugar-added tomato sauce
- 1/2 teaspoon dried basil
- 1/4 teaspoon garlic powder
- 1/2 teaspoon dried oregano
- 1/8 teaspoon kosher salt
- 1/8 teaspoon freshly ground black pepper
- 15 ounces whole-milk ricotta cheese
- 8 ounces shredded mozzarella cheese
- 1/2 cup grated Parmesan
- 1/4 cup diced roasted red peppers
- 1 tablespoon chopped flat-leaf parsley
- 1 tablespoon chopped fresh oregano leaves
- 1 clove garlic, minced
- 1/4 teaspoon black pepper
- 1 large egg
- 4 ounces shredded mozzarella cheese
- 1 tablespoon olive oil
- 1/2 teaspoon dry oregano
- Leaves from 1 bunch of basil, torn into pieces
Instructions
- Preheat oven to 400 degrees F.
- Make the Eggplant: Whisk together the eggs, Parmesan, water, salt, oregano, and garlic powder in a bowl. Trim the ends off each eggplant and, using a peeler, peel off 2 large swaths of skin on 2 sides. Cut each eggplant lengthwise into 6 slices about 1/2-inch thick. (If you end up with more than 12 slices, just pick out the best ones.) Dip each slice into the egg mixture and transfer to a vegetable spray-coated baking sheet with sides. (If the baking sheet seems crowded, divide the slices among 2 baking sheets.) Pour any remaining egg mixture over the eggplant and bake until lightly browned, about 12 minutes. Let cool slightly before carefully loosening each slice from the pan with a flat spatula. Turn oven down to 350 degrees F.
- Meanwhile make the Tomato Sauce: Heat the oil in a saucepan over medium heat. Add the onion and garlic and cook, stirring, until soft and translucent. Add the remaining ingredients and cook, stirring, for 2 minutes more.
- Make the Cheese Filling: Mix all of the ingredients together in a bowl.
- To assemble the Rolatini: Place two tablespoons of cheese filling in the center of each eggplant slice and roll them up. Place the rolls in a single layer, seam side-down, in the baking dish, and pour the tomato sauce over the top. Cover the rolatini with the topping ingredients. Bake for 25 minutes until cheese starts to brown on top and filling starts to ooze out of the rolls. Remove and serve garnished with the basil.
Nutrition Facts
| Calories | 367 calorie |
| Total Fat | 25 grams |
| Saturated Fat | 13 grams |
| Carbohydrates | 14.6 grams |
| Dietary Fiber | 4.1 grams |
Reviews
Excellent recipe! The only thing I would recommend different is to ensure you buy eggplants that are as long as possible and to slice the eggplant 1/3 of an inch instead of 1/2 inch.
A really good recipe, next time I will broil eggplant a little at the end of baking. Also slightly less cheese mixture. I added a side of Bulgur wheat(made with vegetable broth and the meal was filling and a success with family!
Pretty good. Would’ve liked it much better without the roasted red peppers. Maybe some chopped spinach instead. Definitely not as good as breaded, fried eggplant, but then that would defeat the whole purpose of trying out low-carb recipes! Overall, not too shabby. I’ll probably make it again.
What does peel 2 swaths on each side mean? the whole eggplant or half of it?
Terrific. I added crisped proscuito (sp?) crumbled into the center of each roll before adding the
cheese filling. Yum.
cheese filling. Yum.
Indeed, there was a party at my house and decided to plan this recipe. Such success that people were asking for the recipe (full credits were given) and it was the star of the day, beating my “Three milks cake”!
Thank you for such a great recipe.
Regards,
Juan
This was fun to make and my kitchen smelled so Italian. I love George’s recipes and this is probably one of the best I’ve tried so far. I took some into work and everyone loved it. They didn’t believe that it was low carb. With recipes like this, I will eat low carb for the rest of my life.
I love eggplant so I always look forward to anything that primarily uses that pretty vegetable. I’ve had and made rolatini before and I like it but this version is superior to any I’ve experienced. Dipping the slices in the egg mixture that has the cheese and herbs in it really made a difference as did bakiing those slices before rolling in the cheese mixture. Also, adding the diced pepper is a nice extra. When the whole dish was finished and we bit into it, the tase was light and airy though very flavorful. My husband really loved it and he is not a big fan of tomato sauce. I’m going to make it any time I get a yen for eggplant.
fab dish
This is really easy to make and is great. I have also made this by using store bought sugar free or low sugar added pasta sauce instead of making the sauce and it comes out just as good.