Healthy Eggplant Rollatini (Printable version)
Rolled eggplant with ricotta, spinach and marinara, baked until bubbly for a lighter Italian-style main.
# What you need:
→ Vegetables
01 - 2 large eggplants, sliced lengthwise into 1/4-inch thick planks
02 - 2 cups fresh spinach, chopped
03 - 2 cloves garlic, minced
→ Cheeses
04 - 1 1/2 cups part-skim ricotta cheese
05 - 1/2 cup Parmesan cheese, grated
06 - 1 1/2 cups part-skim mozzarella cheese, shredded, divided
→ Sauces
07 - 2 cups marinara sauce, no sugar added
→ Additions & Seasonings
08 - 1 large egg, lightly beaten
09 - 1/4 teaspoon ground nutmeg
10 - 1/2 teaspoon dried Italian herbs
11 - 1/4 teaspoon black pepper
12 - 1/2 teaspoon kosher salt
13 - 2 tablespoons fresh basil, thinly sliced, plus extra for garnish
14 - 2 tablespoons olive oil
# How To:
01 - Preheat oven to 400°F. Line two baking sheets with parchment paper.
02 - Arrange eggplant slices on prepared sheets. Brush both sides with olive oil and season with salt and pepper. Bake for 15–20 minutes, flipping halfway, until slices are soft and pliable but not browned. Remove and allow to cool slightly. Reduce oven temperature to 375°F.
03 - Heat a skillet over medium heat. Add a small amount of olive oil, sauté garlic for 30 seconds, then add spinach and cook until wilted. Transfer mixture to a bowl and let cool.
04 - In a large bowl, combine ricotta, Parmesan, half of the mozzarella, sautéed spinach and garlic, beaten egg, nutmeg, Italian herbs, pepper, salt, and basil. Mix well until evenly blended.
05 - Spread 1 cup marinara sauce evenly over the bottom of a 9x13-inch baking dish.
06 - Place 2–3 tablespoons of cheese filling at one end of each eggplant slice. Roll each slice tightly and arrange seam-side down in the prepared baking dish.
07 - Pour remaining marinara sauce over the eggplant rolls. Sprinkle with remaining mozzarella cheese. Bake uncovered at 375°F for 25 minutes, or until bubbling and golden.
08 - Allow dish to rest for 5–10 minutes before serving. Garnish with fresh basil.
# Expert Advice:
01 -
- This filling is so creamy and savory, youd never guess it leans toward healthy.
- It feels like Italian comfort food but with a much lighter touch.
02 -
- Trying to rush the eggplant will leave you with stiff, tear-prone slices—patience pays off in tenderness.
- Nobody at my table missed pasta; the eggplant makes these rolls hearty and just a bit smoky if roasted well.
03 -
- Letting the rollatini rest after baking makes serving so much neater—no more cheese slide-offs.
- Roasting the eggplant with enough space on the sheet pan is the secret to avoiding steamed, soggy slices.