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Eggplant Rollatini

Delicious Eggplant Rollatini: Healthy Comfort You’ll Love

This Eggplant Rollatini marries tender eggplant with creamy ricotta and spinach for a low-carb vegetarian delight.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 rollatini
Course: Dinner
Cuisine: Italian
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Filling
  • 15 oz Ricotta or blended cottage cheese or goat cheese
  • 2 cups Spinach substitutable with kale or Swiss chard
  • 1/2 cup Parmesan or nutritional yeast for a dairy-free option
  • 1 large Egg or flax egg
Eggplant
  • 2 medium Eggplant sliced into 1/4-inch planks
  • 2 tbsp Olive Oil for brushing eggplant
Sauce
  • 2 cups Marinara Sauce or homemade version with canned tomatoes

Equipment

  • Oven
  • Baking dish
  • Mixing Bowl
  • Baking sheet

Method
 

Preparation Steps
  1. Preheat your oven to 375°F (190°C).
  2. Slice the eggplants lengthwise into 1/4-inch planks and brush both sides with olive oil. Bake for 10 minutes.
  3. Combine ricotta, spinach, Parmesan, and egg in a bowl. Season with salt and pepper.
  4. Spread half of the marinara sauce in a baking dish. Roll the filling in each eggplant slice and place them seam-side down in the dish.
  5. Pour remaining marinara sauce over rolled eggplants and sprinkle with more Parmesan.
  6. Bake for 25 minutes until golden and bubbly.
  7. Let cool for a few minutes, then serve warm.

Nutrition

Serving: 1rollatiniCalories: 300kcalCarbohydrates: 20gProtein: 15gFat: 18gSaturated Fat: 9gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 80mgSodium: 500mgPotassium: 400mgFiber: 5gSugar: 6gVitamin A: 1500IUVitamin C: 15mgCalcium: 250mgIron: 2mg

Notes

For even quicker dinner preparation, assemble the rollatini ahead and refrigerate for up to 24 hours before baking.

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