Baked Alaska
If you want to add more gluten free, dairy free, and fodmap friendly recipes to your recipe box,
Baked Eggplant Rollatini
Details
- Servings: 8
- Diet: High-Fiber
- Meal: lunch, dinner
- Dish: main course
Cuisine
- italian
Ingredients
- 2 large eggplant, 2 1/2 to 3 lb. (1.25 to 1.5 kg) total
- Kosher salt and freshly ground pepper
- Extra-virgin olive oil as needed
- 2 eggs, lightly beaten
- 1 garlic clove, minced
- 1 1/2 cups (12 oz./375 g) ricotta cheese
- 1 cup (4 oz./125 g) grated Parmesan cheese
- 1 1/4 cups (5 oz./150 g) grated mozzarella cheese
- 1/3 cup (1/3 oz./10 g) loosely packed fresh basil leaves, chopped
- 2 cups (16 fl. oz./500 ml) marinara sauce
- Chopped fresh flat-leaf parsley or basil for garnish
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