Fagottini di melanzane ripieni di prosciutto cotto e mozzarella...

ricotta cheese

🥗Healthier: cottage cheese

💰Cheaper: cream cheese

Cottage cheese reduces fat while maintaining creaminess.

mozzarella cheese

🥗Healthier: part-skim mozzarella

💰Cheaper: provolone cheese

Provolone is often less expensive than fresh mozzarella.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grana padano

Grana padano is a more affordable cheese with a similar flavor.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is often less expensive but still suitable for cooking.

Slice eggplants lengthwise and sprinkle with salt; let sit for 30 minutes to draw out moisture.

Rinse eggplant slices and pat dry with a paper towel.

Heat olive oil in a skillet over medium heat; sauté garlic until fragrant, about 1 minute.

Add eggplant slices to the skillet and cook until tender, about 5-7 minutes.

In a bowl, combine ricotta cheese, mozzarella cheese, grated parmesan, chopped basil, salt, pepper, and nutmeg; mix well.

Preheat oven to 375°F (190°C).

Lay eggplant slices flat and spoon cheese mixture onto one end; roll up to form fagottini.

Place fagottini seam-side down in a baking dish; cover with tomato sauce.

Sprinkle breadcrumbs and additional cheese on top of the sauce.

Bake in the preheated oven for 25-30 minutes until golden and bubbly.

Let cool for 5 minutes before serving; garnish with fresh parsley.

Cooking Techniques

Spice Level:

Allergens