Description
Healthy Eggplant Rollatini is a wholesome twist on the Italian classic, featuring thinly sliced roasted eggplant rolled around a creamy ricotta-spinach filling, baked in a fresh tomato sauce, and topped with melted cheese. It’s light, low-carb, and perfect for a satisfying vegetarian dinner.
Ingredients
Units
Scale
- 2 large eggplants, sliced lengthwise into 1/4-inch thick strips
- 1 tablespoon olive oil
- Salt and pepper, to taste
- 1 1/2 cups ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1 cup fresh spinach, chopped and lightly sautéed
- 1 egg
- 2 garlic cloves, minced
- 1 teaspoon dried oregano
- 2 cups marinara or crushed tomatoes with basil
- 1 cup shredded mozzarella cheese
- Fresh basil, for garnish
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Brush eggplant slices with olive oil and season with salt and pepper. Roast for 15–20 minutes until tender and pliable.
- In a bowl, mix ricotta, Parmesan, spinach, egg, garlic, and oregano until combined.
- Spread a few spoonfuls of marinara sauce into the bottom of a baking dish.
- Place 1–2 tablespoons of the filling at the base of each eggplant slice and roll up tightly. Arrange seam side down in the dish.
- Pour remaining marinara sauce over the rolls and sprinkle with mozzarella cheese.
- Bake for 20–25 minutes until bubbly and golden. Let rest for 5 minutes before serving.
- Garnish with fresh basil and serve warm.
Notes
- Use a mandoline for even eggplant slices.
- Substitute ricotta with cottage cheese for lower fat content.
- Add crushed red pepper for a spicier version.
- Leftovers store well and taste great the next day.
Nutrition
- Serving Size: 2–3 rolls
- Calories: 285
- Sugar: 6g
- Sodium: 530mg
- Fat: 16g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 5g
- Protein: 17g
- Cholesterol: 65mg