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Eggplant Rollatini

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This delicious Eggplant Rollatini recipe is perfect for toddlers. It is full of flavour and bursting with nutrition, thanks to the addition of eggplant and a creamy cheese filling. This recipe is easy to make, and Australian toddlers will love it! Serve it as a side dish or an appetiser, and you’ll have a full house of happy toddlers.

General Information

Calories: 288
Serving Size: 4
Cooking Time: 40 minutes

Ingredients:

2 medium eggplants (approx. 900g)
2 tablespoons of olive oil
200g of ricotta cheese
2 tablespoons of basil, chopped
2 tablespoons of thyme, chopped
1 clove garlic, minced
2 tablespoons parsley, chopped
6 tablespoons of freshly grated Parmesan
2 tablespoons of freshly grated mozzarella

Directions:

Preheat the oven to 400°F (205°C).
Slice the eggplants into 1 cm thick discs.
Grease a baking tray with olive oil and spread the eggplant discs across it.
Bake for 20 minutes, flipping the discs over halfway through.
In a bowl, combine the ricotta, herbs, garlic, salt, and pepper. Mix together well.
Place a spoonful of the cheese mixture onto each eggplant discand top with Parmesan and mozzarella.
Carefully roll the discs up and place them onto a baking tray.
Bake the rollatini for another 20 minutes, or until golden brown.
Take the rollatini out of the oven and let it cool before serving.