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Eggplant Rollatini

Eggplant Rollatini

4.93 from 41 votes
This lightened-up Eggplant Rollatini is stuffed with a creamy ricotta and spinach filling, then baked in marinara sauce with melted mozzarella on top. A healthy, comforting vegetarian dinner that’s perfect for any night of the week.
Prep Time: 30 minutes
Cook Time: 1 hour 15 minutes
Total Time: 1 hour 45 minutes
Yield: 5 servings
Course: Dinner
Cuisine: Italian

Equipment

  • 1 13 x 9-inch baking dish

Ingredients

  • 2 medium Italian eggplants (cut lengthwise into 10 (1/4-inch thick) slices (21 oz total when sliced))
  • kosher salt and fresh black pepper (to taste)
  • 1 1/2 cups marinara sauce (or my 3-ingredient tomato sauce)
  • 1 large egg
  • 1/2 cup part-skim ricotta cheese
  • 1/2 cup Pecorino Romano cheese (or Parmesan cheese, grated plus more for serving)
  • 8 ounces frozen spinach (heated through and squeezed well)
  • 1 garlic clove (minced)
  • 1 cup part-skim mozzarella (shredded (I like Polly-O) 4 oz total)

Instructions

  • Cut the 2 ends off the eggplants. Cut the eggplants lengthwise, into 1/4-inch thick slices until you have a total of 10 slices about the same size. It's easiest to do this with a mandolin.
  • Sprinkle the eggplant with kosher salt to help remove excess moisture and bitterness from the eggplants. Set aside for about 10 to 15 minutes. Pat dry with a towel.
  • Preheat oven to 400°F.  Season the eggplant with a little more salt and pepper,  then arrange on two parchment-lined baking sheets.  Cover tightly with foil and bake until eggplant is tender and pliable but NOT fully cooked, about 8 to 10 minutes.
  • Spread 1/4 cup marinara sauce on the bottom of a 13 x 9-inch baking dish.
  • In a medium bowl, beat the egg then mix together with ricotta, Pecorino Romano, spinach, garlic, 1/4 tsp salt and 1/8 tsp pepper.
  • Pat eggplant dry with paper towels.  Dividing the ricotta-spinach mixture (about 2 generous tablespoons each) evenly and spoon onto one end of each eggplant slice, spreading to cover.  Starting at the short end, roll up slices and arrange them each seam side down in the prepared dish.  Top with remaining marinara sauce and mozzarella cheese and tightly cover with foil.
  • Bake until the eggplant is very tender, about 60 minutes.  Remove from oven and let cool 5 minutes before serving with additional Pecorino Romano if desired.

Notes

Meal Prep Tip: Double this and freeze the other half for meal prep!

Nutrition

Serving: 2rollatini, Calories: 227kcal, Carbohydrates: 18g, Protein: 17g, Fat: 10g, Saturated Fat: 11g, Cholesterol: 66mg, Sodium: 370mg, Fiber: 5g
- WW Points: 6