Why You’ll Love This Recipe
Healthy Eggplant Rollatini offers a wonderful balance of flavors and textures—tender roasted eggplant, a creamy ricotta-spinach filling, and the richness of melted cheese, all baked in a savory tomato sauce. It’s a lighter twist on the traditional rollatini, making it perfect for a low-carb, vegetarian meal. It’s easy to prepare, full of flavor, and can be enjoyed by everyone, whether you’re on a health-conscious diet or just craving an Italian classic.
Ingredients
- 2 large eggplants, sliced lengthwise into ¼-inch thick strips
- 1 tablespoon olive oil
- Salt and pepper, to taste
- 1 ½ cups ricotta cheese
- ½ cup grated Parmesan cheese
- 1 cup fresh spinach, chopped and lightly sautéed
- 1 egg
- 2 garlic cloves, minced
- 1 teaspoon dried oregano
- 2 cups marinara or crushed tomatoes with basil
- 1 cup shredded mozzarella cheese
- Fresh basil, for garnish
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Preheat the Oven: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Prepare the Eggplant: Brush the eggplant slices with olive oil and season with salt and pepper. Roast for 15–20 minutes, until tender and pliable.
- Make the Filling: In a bowl, mix together ricotta, Parmesan, sautéed spinach, egg, garlic, and oregano until fully combined.
- Assemble the Rolls: Spread a few spoonfuls of marinara sauce into the bottom of a baking dish. Place 1–2 tablespoons of the ricotta-spinach filling at the base of each eggplant slice and roll up tightly. Arrange the rolls seam side down in the dish.
- Bake: Pour the remaining marinara sauce over the rolls and sprinkle with mozzarella cheese. Bake for 20–25 minutes, or until bubbly and golden.
- Serve: Let the dish rest for 5 minutes before serving. Garnish with fresh basil and serve warm.
Servings and Timing
- Servings: 4
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
Variations
- Lower Fat Option: Substitute ricotta with cottage cheese to reduce the fat content while still keeping it creamy.
- Spicy Version: Add crushed red pepper flakes to the filling or sauce for a spicy kick.
- Additional Veggies: Add sautéed mushrooms, zucchini, or bell peppers to the filling for extra flavor and nutrition.
- Dairy-Free Option: Use dairy-free cheese alternatives for the ricotta and mozzarella to make this recipe vegan.
Storage/Reheating
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F for 10-15 minutes, or until heated through. You can also reheat in the microwave, though the texture may be slightly softer.
FAQs
1. Can I make this recipe ahead of time?
Yes, you can prepare the rollatini in advance, refrigerate it before baking, and then bake it when ready to serve.
2. Can I use a different type of cheese?
Yes, you can use mozzarella, provolone, or even goat cheese instead of ricotta if you prefer.
3. How do I prevent the eggplant from becoming soggy?
Roast the eggplant slices before assembling to ensure they are tender but not soggy. This also helps remove excess moisture.
4. Can I freeze the rollatini?
Yes, you can freeze the unbaked rollatini. Simply cover tightly and freeze for up to 2 months. When ready to cook, bake from frozen, adding a few extra minutes to the cooking time.
5. Can I make this dish spicier?
Yes, add some crushed red pepper flakes to the ricotta filling or sprinkle some over the top before baking for a spicy kick.
6. Can I use a mandoline to slice the eggplant?
Yes, using a mandoline will ensure that your eggplant slices are uniform and thin, making them easier to roll up.
7. Can I add meat to this dish?
Yes, you can add cooked chicken, sausage, or ground turkey to the filling if you’d like a heartier version.
8. Can I use store-bought marinara sauce?
Yes, store-bought marinara or crushed tomatoes with basil works perfectly in this recipe. Just make sure to choose a high-quality brand for the best flavor.
9. Can I make this recipe without roasting the eggplant?
Roasting the eggplant helps bring out its flavor and makes it pliable for rolling. Skipping this step could result in tougher, less flavorful rolls.
10. How can I make this dish gluten-free?
This recipe is naturally gluten-free, as it doesn’t require any breadcrumbs or flour. Just ensure your marinara sauce is also gluten-free.
Conclusion
Healthy Eggplant Rollatini is a wholesome and delicious twist on a traditional Italian favorite. With its light, cheesy filling, tender roasted eggplant, and fresh tomato sauce, it’s the perfect low-carb, vegetarian dish for a satisfying dinner. Easy to make and full of flavor, this rollatini will quickly become a staple in your dinner rotation!
Healthy Eggplant Rollatini with 7 Ingredients and Big Flavor
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Baking
- Cuisine: Italian
Description
This Healthy Eggplant Rollatini is a lighter, vegetarian version of the classic Italian dish. Thinly sliced roasted eggplant is filled with a creamy ricotta-spinach mixture, rolled up, and baked in marinara sauce with melted mozzarella. It’s a delicious, low-carb dish that’s perfect for a satisfying dinner!
Ingredients
2 large eggplants, sliced lengthwise into ¼-inch thick strips
1 tablespoon olive oil
Salt and pepper, to taste
1 ½ cups ricotta cheese
½ cup grated Parmesan cheese
1 cup fresh spinach, chopped and lightly sautéed
1 egg
2 garlic cloves, minced
1 teaspoon dried oregano
2 cups marinara or crushed tomatoes with basil
1 cup shredded mozzarella cheese
Fresh basil, for garnish
Instructions
- Preheat the Oven: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Prepare the Eggplant: Brush the eggplant slices with olive oil and season with salt and pepper. Roast for 15–20 minutes, until tender and pliable.
- Make the Filling: In a bowl, mix together ricotta, Parmesan, sautéed spinach, egg, garlic, and oregano until fully combined.
- Assemble the Rolls: Spread a few spoonfuls of marinara sauce into the bottom of a baking dish. Place 1–2 tablespoons of the ricotta-spinach filling at the base of each eggplant slice and roll up tightly. Arrange the rolls seam side down in the dish.
- Bake: Pour the remaining marinara sauce over the rolls and sprinkle with mozzarella cheese. Bake for 20–25 minutes, or until bubbly and golden.
- Serve: Let the dish rest for 5 minutes before serving. Garnish with fresh basil and serve warm.
Notes
Lower Fat Option: Substitute ricotta with cottage cheese to reduce the fat content while still keeping it creamy.
Spicy Version: Add crushed red pepper flakes to the filling or sauce for a spicy kick.
Additional Veggies: Add sautéed mushrooms, zucchini, or bell peppers to the filling for extra flavor and nutrition.
Dairy-Free Option: Use dairy-free cheese alternatives for the ricotta and mozzarella to make this recipe vegan.
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 7g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 7g
- Protein: 18g
- Cholesterol: 60mg
