Prep Time: 30 mins | Cook Time: 1 hr | Total Time: 1 hr 30 mins | Servings: 12 rollatini
This is an amazing dish with rolled eggplant stuffed with Italian cheese and spinach and melty cheese on top. A guilt-free, low carb, and freaking delicious Skinny Eggplant Rollatini that even your pickiest eaters will repeatedly ask for!
Ingredients
2 large eggplants
1 c. reduced-fat ricotta (9 ounces/ 250 grams)
1 ½ c. shredded light mozzarella divided in ½ c. and 1 c.
½ 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 and discard. In thinly lengthwise, slice the eggplants. Using olive oil, grease a baking sheet, then add 12 slices of eggplant on it. Place in the preheated oven and bake for about 10 minutes. Remove from the oven when done and allow the eggplant slices to cool. Depending on the size of the eggplant, you may need to use two baking sheets or bake the eggplants in two batches.
Step 3: In the meantime, place the ricotta, half cup mozzarella, Parmesan, spinach, egg, and garlic in a bowl. Mix the ingredients well and season to taste.
Step 4: Into the bottom of a large baking dish, spread a half cup of tomato sauce. Then, on the eggplant slices, spread around two tablespoonfuls of the ricotta/spinach mixture. Roll the slices and place them seam-side down in the prepared dish. Repeat until you have used up all the eggplant slices. Top the eggplants with the rest of the tomato sauce and sprinkle with the remaining cup of mozzarella.
Step 5: Using a foil, cover the dish. Place inside the oven, then adjust the oven to temperature to 350 degrees F and bake for about 45 minutes. Uncover and continue to bake for 15 minutes more until the cheese is golden brown. Bake for another 10 minutes before taking the dish out of the oven. Then, allow it to cool.
Nutrition Facts:
Amount Per Serving (2 rollatini): 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
- 2 large eggplants
- 1 c. reduced-fat ricotta (9 ounces/ 250 grams)
- 1 ½ c. shredded light mozzarella divided in ½ c. and 1 c.
- ½ 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 and discard. In thinly lengthwise, slice the eggplants. Using olive oil, grease a baking sheet, then add 12 slices of eggplant on it. Place in the preheated oven and bake for about 10 minutes. Remove from the oven when done and allow the eggplant slices to cool. Depending on the size of the eggplant, you may need to use two baking sheets or bake the eggplants in two batches.
Step 3: In the meantime, place the ricotta, half cup mozzarella, Parmesan, spinach, egg, and garlic in a bowl. Mix the ingredients well and season to taste.
Step 4: Into the bottom of a large baking dish, spread a half cup of tomato sauce. Then, on the eggplant slices, spread around two tablespoonfuls of the ricotta/spinach mixture. Roll the slices and place them seam-side down in the prepared dish. Repeat until you have used up all the eggplant slices. Top the eggplants with the rest of the tomato sauce and sprinkle with the remaining cup of mozzarella.
Step 5: Using a foil, cover the dish. Place inside the oven, then adjust the oven to temperature to 350 degrees F and bake for about 45 minutes. Uncover and continue to bake for 15 minutes more until the cheese is golden brown. Bake for another 10 minutes before taking the dish out of the oven. Then, allow it to cool.
