Prep Time: 30 mins | Cook Time: 1 hr | Total Time: 1 hr 30 mins | Servings: 12 rollatini
I enjoy this recipe. Fabulously dressing my boring eggplant is super fun! I have the pickiest eaters and they don’t mind that this is made with eggplant. All they know is this Skinny Eggplant Rollatini is freaking delicious! Plus it’s low-carb and gluten-free. What not to love, right?
Ingredients
2 large eggplants
1 c. reduced-fat ricotta 9-ounces/250grams
1 ½ c. shredded light mozzarella divided in ½ c. and 1 c.
½ c. shredded Parmesan
9 ounces frozen spinach/250grams, 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 eggplant, then lengthwise, slice the eggplant thinly. Using olive oil, grease a baking sheet, then place 12 slices of eggplant on it. Depending on the size of the oven, you can use two baking sheets or bake the eggplants in two batches. Place in the preheated oven and bake for about 10 minutes. When done, remove from the oven and allow the eggplants to cool.
Step 3: In the meantime, combine the ricotta, half cup mozzarella, Parmesan, spinach, egg, and garlic in a bowl. Mix well and season to make the ricotta/spinach mixture.
Step 4: On the bottom of a large baking dish, spread half a cup of tomato sauce.
Step 5: On one eggplant slice, generously spread about 2 tablespoonfuls ricotta/spinach mixture. Roll the slice up and place in the prepared dish seam side down. Repeat until the rest of the eggplant slices have been used. Then, top with the rest of the half cup tomato sauce and sprinkle with mozzarella. Tent with foil, place in the oven, then adjust the temperature to 350 degrees F. Bake for about 45 minutes, then uncover, and bake for 15 minutes more until the cheese is golden brown. Before removing from the oven, bake for another 10 minutes, and let the rollatini 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/250grams
- 1 ½ c. shredded light mozzarella divided in ½ c. and 1 c.
- ½ c. shredded Parmesan
- 9 ounces frozen spinach/250grams, 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 eggplant, then lengthwise, slice the eggplant thinly. Using olive oil, grease a baking sheet, then place 12 slices of eggplant on it. Depending on the size of the oven, you can use two baking sheets or bake the eggplants in two batches. Place in the preheated oven and bake for about 10 minutes. When done, remove from the oven and allow the eggplants to cool.
Step 3: In the meantime, combine the ricotta, half cup mozzarella, Parmesan, spinach, egg, and garlic in a bowl. Mix well and season to make the ricotta/spinach mixture.
Step 4: On the bottom of a large baking dish, spread half a cup of tomato sauce.
Step 5: On one eggplant slice, generously spread about 2 tablespoonfuls ricotta/spinach mixture. Roll the slice up and place in the prepared dish seam side down. Repeat until the rest of the eggplant slices have been used. Then, top with the rest of the half cup tomato sauce and sprinkle with mozzarella. Tent with foil, place in the oven, then adjust the temperature to 350 degrees F. Bake for about 45 minutes, then uncover, and bake for 15 minutes more until the cheese is golden brown. Before removing from the oven, bake for another 10 minutes, and let the rollatini cool.
