Prep Time: 30 mins | Cook Time: 1 hr | Total Time: 1 hr 30 mins | Yield: 12 Servings
This is one of my favorite eggplant recipes! This Skinny Eggplant Rollatini Skinny Eggplant Rollatini is packed with incredible flavors that you and your loved ones are going to enjoy! Ready in just about an hour and a half!
Ingredients:
1 ½ c shredded light mozzarella divided into ½ c and 1 c
salt and pepper to taste
2 large eggplants
1 c tomato paste or marinara
1 c reduced-fat ricotta 9 ounces/ 250 g
½ c shredded Parmesan
9 ounces frozen spinach / 250 g, thawed and squeezed to remove as much liquid as possible
1 Egg
1 clove garlic germ removed, minced
Directions:
Prepare the oven and preheat it to 200 degrees C or 400 degrees F.
Apply cooking spray to the inside of a baking sheet.
Cut the ends of the eggplants and discard them. Thinly slice the eggplants into lengthwise pieces.
Add 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 from the oven and allow them to cool for a few minutes at room temperature.
Add egg, garlic, mozzarella cheese, spinach, ricotta cheese, and Parmesan cheese into a large bowl. Stir everything until well incorporated.
Add 1/2 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 baking dish. Repeat this step with the rest of the eggplants and ricotta mixture.
Spread the rest of the tomato sauce over the eggplant rolls followed by mozzarella cheese. Cover them with foil.
Turn the heat of the oven down to about 350 degrees F. Place the Rollatini in it and bake for about 45 minutes.
Remove the foil cover and bake for 15 more minutes or until the cheese turns golden brown.
Remove from the oven and allow the Rollatini to cool for a few minutes before serving.
Serve and enjoy!
Ingredients
- 1 ½ c shredded light mozzarella divided into ½ c and 1 c
- salt and pepper to taste
- 2 large eggplants
- 1 c tomato paste or marinara
- 1 c reduced-fat ricotta 9 ounces/ 250 g
- ½ c shredded Parmesan
- 9 ounces frozen spinach / 250 g, thawed and squeezed to remove as much liquid as possible
- 1 Egg
- 1 clove garlic germ removed, minced
Instructions
Prepare the oven and preheat it to 200 degrees C or 400 degrees F.
Apply cooking spray to the inside of a baking sheet.
Cut the ends of the eggplants and discard them. Thinly slice the eggplants into lengthwise pieces.
Add 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 from the oven and allow them to cool for a few minutes at room temperature.
Add egg, garlic, mozzarella cheese, spinach, ricotta cheese, and Parmesan cheese into a large bowl. Stir everything until well incorporated.
Add 1/2 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 baking dish. Repeat this step with the rest of the eggplants and ricotta mixture.
Spread the rest of the tomato sauce over the eggplant rolls followed by mozzarella cheese. Cover them with foil.
Turn the heat of the oven down to about 350 degrees F. Place the Rollatini in it and bake for about 45 minutes.
Remove the foil cover and bake for 15 more minutes or until the cheese turns golden brown.
Remove from the oven and allow the Rollatini to cool for a few minutes before serving.
Serve and enjoy!
