Prep Time: 30 mins | Cook Time: 1 hr | Total Time: 1 hr 30 mins | Servings: 12 rollatini
Dress your eggplant and watch everyone devour them like no other. Rolled eggplant stuffed with Italian cheese and spinach with tons of gooey melted cheese on top. This scrumptious dish is not only divine but guilt-free and low carb!
Ingredients
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2 large eggplants
1 c. reduced-fat ricotta 9 ounces/250 grams
1 1/2 c. shredded light mozzarella divided in 1/2 c. and 1 c.
1/2 c. shredded Parmesan
9 ounces frozen spinach / 250 grams, 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: Cut the ends of the eggplants, then thinly slice them lengthwise.
Step 3: Using olive oil, grease a baking sheet and put the eggplant in it. Depending on the size of your oven, you may need to use two baking sheets or bake the eggplants in two batches.
Step 4: Place inside the preheated oven and bake for about 10 minutes. Once done, remove it from the oven and allow it to cool.
Step 5: In the meantime, combine the ricotta, half a cup of mozzarella, Parmesan, spinach, egg, and garlic in a bowl. Mix well to make the ricotta/spinach mixture 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 2 heaping tbsp of the ricotta/spinach mixture, roll the slice, then arrange it in the prepared dish, seam-side-down. Do this for the rest of the ingredients.
Step 8: Pour on top the remaining half a cup of the tomato sauce and sprinkle with the rest of the 1 cup mozzarella.
Step 9: Cover the dish with foil and adjust the oven temperature to 350 degrees F. Place the ish inside and bake for about 45 minutes. Uncover and bake for 15 minutes more until the cheese is golden brown. Bake for 10 minutes further before taking the Rollatini out of the oven. Allow it to cool.
Nutrition Facts:
Amount Per Serving (2 rollatini): Calories 116 | 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
- 2 large eggplants
- 1 c. reduced-fat ricotta 9 ounces/250 grams
- 1 1/2 c. shredded light mozzarella divided in 1/2 c. and 1 c.
- 1/2 c. shredded Parmesan
- 9 ounces frozen spinach / 250 grams, 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: Cut the ends of the eggplants, then thinly slice them lengthwise.
Step 3: Using olive oil, grease a baking sheet and put the eggplant in it. Depending on the size of your oven, you may need to use two baking sheets or bake the eggplants in two batches.
Step 4: Place inside the preheated oven and bake for about 10 minutes. Once done, remove it from the oven and allow it to cool.
Step 5: In the meantime, combine the ricotta, half a cup of mozzarella, Parmesan, spinach, egg, and garlic in a bowl. Mix well to make the ricotta/spinach mixture 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 2 heaping tbsp of the ricotta/spinach mixture, roll the slice, then arrange it in the prepared dish, seam-side-down. Do this for the rest of the ingredients.
Step 8: Pour on top the remaining half a cup of the tomato sauce and sprinkle with the rest of the 1 cup mozzarella.
Step 9: Cover the dish with foil and adjust the oven temperature to 350 degrees F. Place the ish inside and bake for about 45 minutes. Uncover and bake for 15 minutes more until the cheese is golden brown. Bake for 10 minutes further before taking the Rollatini out of the oven. Allow it to cool.
