Prep Time: 30 minutes | Cook Time: 1 hour | Total Time: 1 hour 30 minutes | Servings: 12 rollatini
Scrumptious, gluten-free, and low carb, this Skinny Eggplant Rollatini is made of rolled slices of eggplant filled with Italian cheese and spinach, then baked until tender with gooey melted cheese on top. Yum!
Ingredients
Want to save this recipe? Enter your email below and we’ll send the recipe straight to your inbox!
2 large eggplants
1 c (9 ounces/250 grams) reduced-fat ricotta
1 1/2 c shredded light mozzarella divided in 1/2 c and 1 c
1/2 c shredded Parmesan
9 ounces (250 grams) frozen spinach, thawed and squeezed to remove as much liquid as possible
1 Egg
1 clove garlic germ removed, minced
salt and pepper to taste
1 c tomato passata or marinara
How to make Skinny Eggplant Rollatini
Step 1: Prepare the oven. Preheat it to 400 degrees F or 200 degrees C.
Step 2: Take the ends of the eggplants and slice thinly lengthwise.
Step 3: Grease with olive oil a baking sheet, then add the 12 slices of eggplant on it. Depending on the oven size, you may need to use two baking sheets or bake the eggplant in two batches.
Step 4: Place inside the preheated oven and bake for about 10 minutes. Remove from the oven and allow the eggplants to cool.
Step 5: Meanwhile, place the ricotta, half a cup of mozzarella, parmesan, spinach, egg, and garlic in a bowl. Mix thoroughly and season to taste.
Step 6: On the bottom of a large baking dish, spread half a cup of tomato sauce.
Step 7: On an eggplant slice, spread about two heaped tbsp ricotta/spinach mixture. Roll and add seam-side down in the prepared dish. Do this for the remaining slices of eggplant and mixture.
Step 8: Spread over the rest of the half cup tomato sauce and sprinkle with the rest of the mozzarella.
Step 9: Use foil to cover the dish, adjust the oven temperature to 350 degrees F, and place the dish inside. Bake for about 45 minutes. Uncover and bake for 15 minutes more until the cheese is golden brown. Continue to bake for another 10 minutes before taking the dish out of the oven. Allow cooling before serving.
Nutrition Facts:
Amount Per Serving (2 rollatini): Calories 116 | Fat 5g | Saturated Fat 3g | Cholesterol 31mg | Sodium 309mg | Potassium 362mg | Carbohydrates 8g | Fiber 3g | Sugar 3g | Protein 9g | Vitamin A 2800IU | Vitamin C 4.4mg | Calcium 255mg | Iron 1mg
Ingredients
- 2 large eggplants
- 1 c (9 ounces/250 grams) reduced-fat ricotta
- 1 1/2 c shredded light mozzarella divided in 1/2 c and 1 c
- 1/2 c shredded Parmesan
- 9 ounces (250 grams) frozen spinach, thawed and squeezed to remove as much liquid as possible
- 1 Egg
- 1 clove garlic germ removed, minced
- salt and pepper to taste
- 1 c tomato passata or marinara
Instructions
Step 1: Prepare the oven. Preheat it to 400 degrees F or 200 degrees C.
Step 2: Take the ends of the eggplants and slice thinly lengthwise.
Step 3: Grease with olive oil a baking sheet, then add the 12 slices of eggplant on it. Depending on the oven size, you may need to use two baking sheets or bake the eggplant in two batches.
Step 4: Place inside the preheated oven and bake for about 10 minutes. Remove from the oven and allow the eggplants to cool.
Step 5: Meanwhile, place the ricotta, half a cup of mozzarella, parmesan, spinach, egg, and garlic in a bowl. Mix thoroughly and season to taste.
Step 6: On the bottom of a large baking dish, spread half a cup of tomato sauce.
Step 7: On an eggplant slice, spread about two heaped tbsp ricotta/spinach mixture. Roll and add seam-side down in the prepared dish. Do this for the remaining slices of eggplant and mixture.
Step 8: Spread over the rest of the half cup tomato sauce and sprinkle with the rest of the mozzarella.
Step 9: Use foil to cover the dish, adjust the oven temperature to 350 degrees F, and place the dish inside. Bake for about 45 minutes. Uncover and bake for 15 minutes more until the cheese is golden brown. Continue to bake for another 10 minutes before taking the dish out of the oven. Allow cooling before serving.
