Baked Eggplant Ricotta Roll-Ups
Ingredients (1 serving)
Roll-Ups
- ½ medium eggplant, sliced lengthwise into thin strips
- 60g ricotta cheese
- 40g cottage cheese
- 1 tbsp grated Grana Padano, plus 1 tbsp for topping
- 1 garlic clove, finely minced
- 1 tbsp chopped fresh parsley
- ½ tbsp chopped fresh basil
- Freshly ground black pepper
- 1 tsp extra virgin olive oil
Tomato Sauce
- 100ml tomato passata
- ½ tsp dried oregano
- Freshly ground black pepper
Instructions
- Preheat the oven to 200°C (400°F).
- Brush both sides of the eggplant slices with the olive oil and place them on a parchment-lined baking tray.
- Roast for 12–15 minutes, turning halfway, until softened.
- Meanwhile, mix together the ricotta, cottage cheese, 1 tablespoon Grana Padano, garlic, parsley, basil and black pepper.
- Spread the tomato passata over the base of a small baking dish and sprinkle with the oregano.
- Place a spoonful of the ricotta mixture at one end of each eggplant slice and roll up tightly.
- Arrange the roll-ups seam-side down in the baking dish.
- Sprinkle the remaining Grana Padano over the top.
- Bake for 15 minutes, until bubbling and lightly golden.
- Finish with a little fresh parsley before serving.
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
My Meal Habit: Before enjoying these Baked Eggplant Ricotta Roll-Ups, I like to start my meal with a simple vegetable starter, such as Mediterranean Zucchini Carpaccio, Roasted Asparagus with Parmesan & Lemon or Crispy Mini Sweet Peppers. Then I enjoy these roll-ups as my satisfying Mediterranean main meal.
I lost 24kg without giving up the foods I love. I learned to change the way I ate instead of constantly trying to eat less or follow another restrictive plan.
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If you're curious about what I actually changed, you can see everything I put inside the Method here:
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