Eggplant Rollatini
Easy to make and so flavorful, this Eggplant Rollatini is sure to be a family favorite!
Foto: Spend With Pennies
Ingredients
- 2 medium eggplants
- salt and black pepper ( to taste)
- 3 tablespoons olive oil (divided)
- 4 ounces prosciutto (or ham)
- 2 medium ripe tomatoes (sliced )
- 8 ounces fresh mozzarella cheese (sliced )
- ½ teaspoon dried oregano
- 1 ½ cups tomato sauce (divided)
- 2 ounces grated Parmesan cheese
- 1 tablespoon balsamic vinegar
- fresh basil leaves (for serving, optional)
Steps
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Preheat oven to 350°F.
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Wash eggplant and slice into ¼" thick slices. Season with salt & pepper.
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Cook eggplant in 1 tablespoon olive oil in a skillet over medium heat until lightly browned, about 2 minutes per side.
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Lay out eggplant and top with prosciutto, tomato slices, sliced mozzarella, and a sprinkle of oregano.
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Spread 1 cup of tomato sauce on bottom of a baking pan. Roll eggplant up jelly-roll style and place seam side down in the pan.
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Divide remaining ½ cup of tomato sauce over each roll. Drizzle with remaining olive oil and sprinkle with parmesan cheese. Bake 15 minutes or until lightly browned and cheese is melted.
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Drizzle with balsamic vinegar and sprinkle with fresh basil. Serve warm.
Nutrition Facts (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
💰 Cost Estimate
📋 Price Breakdown (18% ingredients detected)
| Ingredient | Amount | Unit Price | Subtotal |
|---|---|---|---|
| medium eggplants | 2 | - | - |
| salt and black pepper | - | - | - |
| olive oil | 3 tablespoons | - | - |
| prosciutto | 4 ounces | - | - |
| medium ripe tomatoes | 2 | Rp 12.000/kg | Rp 2.400 |
| fresh mozzarella cheese | 8 ounces | - | - |
| dried oregano | 0.5 teaspoon | - | - |
| tomato sauce | 1.5 cups | Rp 12.000/kg | Rp 1.800 |
| grated Parmesan cheese | 2 ounces | - | - |
| balsamic vinegar | 1 tablespoon | - | - |
| fresh basil leaves | - | - | - |
*Estimated market prices, may vary by region
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