Prep Time: 30 mins | Cook Time: 1 hr | Total Time: 1 hr 30 mins | Yield: 12 Servings
You will surely love the cheesy taste of this Skinny Eggplant Rollatini! It is loaded with spectacular flavors that are very addicting! This recipe is one to try! Ready in just an hour and a half. Enjoy!
Ingredients:
1 c tomato paste or marinara
2 large eggplants
1 ½ c shredded light mozzarella divided into ½ c and 1 c
1 c reduced-fat ricotta 9 ounces/ 250 grams
9 ounces frozen spinach / 250 grams, thawed and squeezed to remove as much liquid as possible
salt and pepper to taste
½ c shredded Parmesan
1 Egg
1 clove garlic germ removed, minced
Directions:
Prepare the oven and preheat it to 200 degrees C or 400 degrees F.
Cut the ends of the eggplants, then slice them lengthwise thinly.
Apply cooking spray to the inside of a baking sheet.
Place the eggplant slices onto the prepared baking sheet and arrange them in a single layer.
Place the baking sheet in the preheated oven and bake the eggplant slices for about 10 minutes.
Remove the eggplants from the oven and allow them to cool for a few minutes at room temperature.
Add garlic, egg, spinach, mozzarella cheese, ricotta cheese, and Parmesan cheese into a large bowl. Stir everything to combine.
Add half a cup of tomato sauce to the bottom of a large baking dish and spread it evenly.
Top each eggplant slice with 2 tbsp of the ricotta mixture, then roll it up. Place it into the prepared baking dish. Repeat with the rest of the eggplant and ricotta mixture.
Add the rest of the tomato sauce over the eggplant rolls and spread it evenly followed by mozzarella cheese. Cover the baking dish with foil.
Turn the heat of the oven down to 175 degrees C or 350 degrees F.
Place the baking dish in the preheated oven and bake the Skinny Eggplant Rollatini for about 45 minutes.
Remove the foil cover and bake for 15 more minutes or until the cheese turns golden brown.
Serve warm and enjoy!
Nutrition Facts:
Calories 116 | Calories from Fat 45 | Fat 5g 8% | Saturated Fat 3g 19% | Cholesterol 31mg 10% | Sodium 309mg 13% | Potassium 362mg 10% | Carbohydrates 8g 3% | Fiber 3g 13% | Sugar 3g 3% | Protein 9g 18% | Vitamin A 2800IU 56% | Vitamin C 4.4mg 5% | Calcium 255mg 26% | Iron 1mg 6%
Ingredients
- 1 c tomato paste or marinara
- 2 large eggplants
- 1 ½ c shredded light mozzarella divided into ½ c and 1 c
- 1 c reduced-fat ricotta 9 ounces/ 250 grams
- 9 ounces frozen spinach / 250 grams, thawed and squeezed to remove as much liquid as possible
- salt and pepper to taste
- ½ c shredded Parmesan
- 1 Egg
- 1 clove garlic germ removed, minced
Instructions
Prepare the oven and preheat it to 200 degrees C or 400 degrees F.
Cut the ends of the eggplants, then slice them lengthwise thinly.
Apply cooking spray to the inside of a baking sheet.
Place the eggplant slices onto the prepared baking sheet and arrange them in a single layer.
Place the baking sheet in the preheated oven and bake the eggplant slices for about 10 minutes.
Remove the eggplants from the oven and allow them to cool for a few minutes at room temperature.
Add garlic, egg, spinach, mozzarella cheese, ricotta cheese, and Parmesan cheese into a large bowl. Stir everything to combine.
Add half a cup of tomato sauce to the bottom of a large baking dish and spread it evenly.
Top each eggplant slice with 2 tbsp of the ricotta mixture, then roll it up. Place it into the prepared baking dish. Repeat with the rest of the eggplant and ricotta mixture.
Add the rest of the tomato sauce over the eggplant rolls and spread it evenly followed by mozzarella cheese. Cover the baking dish with foil.
Turn the heat of the oven down to 175 degrees C or 350 degrees F.
Place the baking dish in the preheated oven and bake the Skinny Eggplant Rollatini for about 45 minutes.
Remove the foil cover and bake for 15 more minutes or until the cheese turns golden brown.
Serve warm and enjoy!
