Eggplant Rotolo Ragu Recipe

Recipe By Slurrp

Eggplant Rotolo Ragu is a delicious Italian dish made with layers of roasted eggplant, ricotta cheese, and a flavorful tomato ragu sauce. The eggplant is thinly sliced and roasted until tender, then rolled up with a creamy ricotta filling. The tomato ragu sauce is made with onions, garlic, tomatoes, and herbs, simmered until thick and rich. The dish is then baked until bubbly and golden. It's a hearty and satisfying meal that is perfect for a cozy dinner.

4.5
24 Rating -
Rate
Non Vegdiet
1hr 40minstotal
25minsPrep
1hr 15minsCook
1hr 40m.total
25m.Prep
1hr 15m.Cook
Eggplant Rotolo Ragu
plan
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ingredients serve

Ingredients for Eggplant Rotolo Ragu Recipe

  • 0.33 Large Eggplants
  • 0.33 tablespoon Olive Oil
  • 0.17 Onion, Diced
  • 1/2 cloves Cloves Garlic, Minced
  • 0.17 pound Ground Beef
  • 0.17 can Crushed Tomatoes
  • 0.33 tablespoon Tomato Paste
  • 0.17 teaspoon Dried Oregano
  • 0.17 teaspoon Dried Basil
  • As required Salt And Pepper To Taste
  • 0.17 cup Ricotta Cheese
  • 0.08 cup Grated Parmesan Cheese
  • 0.17 Egg
  • 0.33 tablespoon Chopped Fresh Parsley
  • 0.17 cup Shredded Mozzarella Cheese
  • as required Fresh Basil Leaves For Garnish

Directions: Eggplant Rotolo Ragu Recipe

Cooking Directions

  • STEP 1.Preheat the oven to 400°F (200°C). Slice the eggplant into thin rounds and brush with olive oil. Roast in the oven for 15-20 minutes until tender.
  • STEP 2.In a skillet, heat olive oil and sauté onions and garlic until fragrant. Add ground beef and cook until browned. Stir in crushed tomatoes, tomato paste, and herbs. Simmer for 15 minutes.
  • STEP 3.In a bowl, mix together ricotta cheese, Parmesan cheese, egg, and chopped parsley. Season with salt and pepper.
  • STEP 4.Spread a layer of tomato ragu sauce in a baking dish. Take a slice of roasted eggplant and spread a spoonful of ricotta mixture on top. Roll up the eggplant and place it in the baking dish. Repeat with the remaining eggplant slices.
  • STEP 5.Pour the remaining tomato ragu sauce over the rolled eggplant. Sprinkle with mozzarella cheese and bake in the oven for 25-30 minutes until bubbly and golden.
  • STEP 6.Remove from the oven and let it cool for a few minutes before serving. Garnish with fresh basil leaves and serve hot.

Cooking Tips

  • Make sure to slice the eggplant thinly for easy rolling.
  • You can substitute ground beef with ground turkey or chicken for a lighter version.
  • Feel free to add other vegetables like spinach or mushrooms to the ricotta filling for extra flavor.
  • Serve the Eggplant Rotolo Ragu with a side of crusty bread or a green salad for a complete meal.

Storage and Serving

  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
  • Reheat in the oven or microwave until heated through before serving.
  • This dish is best served fresh, but you can also freeze the assembled but unbaked dish for up to 3 months. Thaw in the refrigerator overnight before baking.
Nutrition
value
242
calories per serving
11 g Fat21 g Protein8 g Carbs4 g FiberOther

Current Totals

  • Fat
    11g
  • Protein
    21g
  • Carbs
    8g
  • Fiber
    4g

MacroNutrients

  • Carbs
    8g
  • Protein
    21g
  • Fiber
    4g

Fats

  • Fat
    11g

Vitamins & Minerals

  • Calcium
    95mg
  • Iron
    3mg
  • Vitamin A
    1235mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    3mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    48mcg
  • Vitamin B12
    < 1mcg
  • Vitamin C
    29mg
  • Vitamin E
    1mg
  • Copper
    < 1mcg
  • Magnesium
    62mg
  • Manganese
    < 1mg
  • Phosphorus
    213mg
  • Selenium
    25mcg
  • Zinc
    3mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp