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Quinoa Eggplant Rollatini

Stuffed full of quinoa, goat cheese and herbs, smother in marinara sauce, topped with more quinoa, fresh basil and mozzarella cheese
Course Main Course
Cuisine Italian
Keyword eggplant, Rollatini
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4 Servings
Calories 150kcal
Author Alyssa Rimmer

Ingredients

  • 1 medium eggplant
  • 2 - 3 oz goat cheese or almond ricotta
  • 1/2 cup cooked quinoa
  • 1 egg
  • 1 cup arugula
  • 2 cups marinara sauce
  • Chopped basil
  • Salt & pepper
  • Freshly grated romano cheese

Instructions

  • Preheat oven to 375 degrees F.
  • Slice eggplant lengthwise into 1/4" slices. Bring a pot of water to boil, add eggplant and blanch for 3 - minutes. This will help the eggplant stay nice and tender.
  • While the eggplant is cooking, prepare the filling. Whip together goat cheese, quinoa and egg until smooth. Fold in arugula.
  • Add 1 cup marinara sauce to the bottom of a baking dish. Set aside.
  • Remove eggplant from water, let sit for a minute or two until cool enough to handle.
  • When cool, add 2 tablespoons cheese mixture to one end of eggplant slice. Roll together. Place seam side down in the baking sheet and repeat until no eggplant slices remain.
  • When assembled, spoon additional marinara sauce on each eggplant piece. Sprinkle with additional quinoa and bake for 20 - 30 minutes until sauce bubbles and topping has browned.
  • Removed from oven and top with fresh basil and romano cheese. Transfer to plates and enjoy immediately!

Nutrition

Calories: 150kcal | Carbohydrates: 18g | Protein: 8g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 50mg | Sodium: 817mg | Potassium: 741mg | Fiber: 6g | Sugar: 9g | Vitamin A: 950IU | Vitamin C: 12mg | Calcium: 91mg | Iron: 2.4mg