Description
Eggplant Rollatini is a healthy, low-carb Italian-inspired dish where tender slices of eggplant are rolled with a cheesy ricotta and spinach filling, topped with marinara and Parmesan, then baked until bubbly and golden.
Ingredients
2 medium eggplants, sliced lengthwise into 1/4-inch planks
1 tablespoon olive oil (for brushing eggplant slices)
1 cup ricotta cheese (whole milk or part-skim)
1 cup packed chopped spinach (squeezed dry)
1/2 cup grated Parmesan cheese
1 egg
1 cup marinara sauce (store-bought or homemade)
Salt & pepper, to taste
Instructions
- Preheat oven to 375°F (190°C). Slice the eggplant into 1/4-inch planks. Brush both sides with olive oil and arrange on a baking sheet. Bake for 10 minutes until tender.
- In a bowl, mix ricotta, chopped spinach, Parmesan, egg, salt, and pepper. Adjust seasoning as needed. If mixture is too wet, add breadcrumbs.
- Spread half of the marinara sauce on the bottom of a 9×13-inch baking dish. Place 1 tablespoon of filling on one end of each eggplant slice and roll tightly.
- Arrange rolls seam-side down in the dish. Cover with remaining marinara sauce and sprinkle extra Parmesan on top.
- Bake for 25 minutes until golden and bubbly. Serve warm.
Notes
For dairy-free, substitute ricotta with blended firm tofu and use vegan cheese.
Kale or Swiss chard can replace spinach.
Frozen spinach works if thawed and squeezed dry.
Dish can be assembled ahead and refrigerated before baking.
Reheat in the oven at 350°F (175°C) to maintain texture.
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 220
- Sugar: 6g
- Sodium: 420mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 6g
- Protein: 12g
- Cholesterol: 55mg
