Prep Time: 30 mins | Cook Time: 1 hr | Total Time: 1 hr 30 mins | Servings: 12 rollatini
You’ll drool over the gooey cheese on top of this delicious Skinny Eggplant Rollatini. A guilt-free, low-carb meal that even your pickiest eaters will enjoy!
Ingredients
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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: Slice the ends of the eggplants, discard them, then thinly slice the eggplant lengthwise. Place 12 slices of eggplant on a greased baking sheet. Depending on the size of the eggplant, you can use two baking sheets or bake them into two batches for about 10 minutes. When done, take the dish out of the oven and allow the eggplant slices to cool.
Step 3: Meanwhile, combine the ricotta, half cup mozzarella, Parmesan, spinach, egg, and garlic in a bowl until well mixed to make the ricotta/spinach mixture. And season to taste.
Step 4: To the bottom of a large baking dish, spread half a cup of tomato sauce.
Step 5: On an eggplant slice, generously spread around two tbsp of the ricotta/spinach mixture. Roll the slice, then place seam side down in the prepared dish. Repeat with the rest of the eggplant. Then, top with the rest of the half cup tomato sauce and sprinkle with the remaining 1 cup of mozzarella.
Step 6: Using foil, cover the dish. Adjust the oven temperature to 350 degrees F and bake the Rollatini for about 45 minutes. Uncover and continue to bake for 15 minutes more until the cheese is golden brown. Then, bake for another 10 minutes before taking it out of the oven. Allow the Rollatini 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: Slice the ends of the eggplants, discard them, then thinly slice the eggplant lengthwise. Place 12 slices of eggplant on a greased baking sheet. Depending on the size of the eggplant, you can use two baking sheets or bake them into two batches for about 10 minutes. When done, take the dish out of the oven and allow the eggplant slices to cool.
Step 3: Meanwhile, combine the ricotta, half cup mozzarella, Parmesan, spinach, egg, and garlic in a bowl until well mixed to make the ricotta/spinach mixture. And season to taste.
Step 4: To the bottom of a large baking dish, spread half a cup of tomato sauce.
Step 5: On an eggplant slice, generously spread around two tbsp of the ricotta/spinach mixture. Roll the slice, then place seam side down in the prepared dish. Repeat with the rest of the eggplant. Then, top with the rest of the half cup tomato sauce and sprinkle with the remaining 1 cup of mozzarella.
Step 6: Using foil, cover the dish. Adjust the oven temperature to 350 degrees F and bake the Rollatini for about 45 minutes. Uncover and continue to bake for 15 minutes more until the cheese is golden brown. Then, bake for another 10 minutes before taking it out of the oven. Allow the Rollatini to cool.
