Rollatini meets eggplant parmesan

Rollatini meets eggplant parmesan

Jan 3 2023


25 min

Serves 4-5

As I said before, 2023 is going to be about more veggies for our meals. I read somewhere that it is easier to add in things than to take them away... So here we go focusing on adding more veggies at each meal, let's see how it goes!


  • 3 medium zucchini
  • 1 eggplant
  • 1 can of fired roasted diced tomatoes
  • 1/3 up of crumbled feta (I used vegan)
  • 1/3 cup of shredded mozzarella I also used vegan)
  • 1-2 tbsp of olive oil
  • 1 tsp of Italian seasoning
  • Salt and pepper


Preheat the oven at 400F. Wash your veggies and remove the ends.  Slice them lengthwise (1/4 inch approx.) and place them on a lined baking sheet. Brush them with olive oil on both sides and sprinkle some salt. Cook them for 10-12 minutes. Remove when the veggies are getting soft.

Pour the tomato sauce in an oven safe dish. Roll the sliced cooked zucchini and eggplant  and arrange them on top of the sauce. Sprinkle the Italian seasoning, some salt and pepper as well as the cheeses. Return to the oven for 5-7 minutes to warm the sauce and then broil until cheese is melted and bubbly (3-5 minutes but keep an eye on it to be sure it does not burn).

Enjoy as a side, or as a main course on top of rice or cauliflower rice... This was so good, I might make it again soon. I feel like mushrooms would also be a delicious addition here!

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