Eggplant Rollatini (Easy & Healthy) Recipe

Introduction

Eggplant Rollatini is a delicious and healthy Italian-inspired dish featuring tender roasted eggplant rolled around a creamy ricotta and spinach filling. It’s easy to prepare and perfect for a comforting dinner that feels indulgent without being heavy.

Ingredients

• 1.5 lbs Eggplant
• 2 tbsp Olive oil
• 1/2 tsp Sea salt
• 1/4 tsp Black pepper
• 10 oz Whole milk ricotta cheese
• 8 oz Frozen spinach (thawed and drained)
• 1/3 cup Grated parmesan cheese
• 1 large Egg
• 1 tsp Italian seasoning
• 1/8 tsp Sea salt
• 1/8 tsp Black pepper
• 1 cup Marinara sauce
• 1 cup Mozzarella cheese (shredded)
• Fresh basil (optional, for garnish)

Instructions

1. Step 1: Preheat the oven to 400 degrees F (204 degrees C) and line a baking sheet with parchment paper.
2. Step 2: Slice the eggplant lengthwise into long, thin sheets about 1/4 inch thick using a mandoline. Select 12 center slices totaling approximately 12 ounces.
3. Step 3: Arrange the eggplant slices in a single layer on the baking sheet. Brush both sides with olive oil and sprinkle with sea salt and black pepper.
4. Step 4: Roast the eggplant in the oven for 15-20 minutes until soft and mostly dry. Pat with paper towels to remove excess moisture.
5. Step 5: In a medium bowl, combine ricotta cheese, thawed and drained spinach, grated parmesan, egg, Italian seasoning, salt, and pepper. Stir until well mixed.
6. Step 6: Spread 1/2 cup of marinara sauce evenly over the bottom of a large baking dish.
7. Step 7: Divide the filling evenly among the eggplant slices. Roll each slice up and place seam side down in the baking dish using a flat turner.
8. Step 8: Spread the remaining 1/2 cup of marinara sauce and sprinkle the shredded mozzarella over the rolled eggplant.
9. Step 9: Bake for about 15 minutes until the cheese melts and the filling is hot. Finish under the broiler for 3-4 minutes until the top is browned. Garnish with fresh basil if desired.

Tips & Variations

• Use a mandoline for even, thin slices of eggplant to ensure they roll easily and cook evenly.
• For a dairy-free option, substitute ricotta and mozzarella with plant-based cheeses or tofu-based fillings.
• If you want extra flavor, add minced garlic or red pepper flakes to the filling mixture.
• Serve with a simple green salad or crusty bread for a well-rounded meal.

Storage

Store leftover Eggplant Rollatini in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350 degrees F until warmed through, or microwave individual portions for 1-2 minutes. This dish can also be frozen before baking—cover tightly and freeze for up to 1 month. Thaw overnight in the fridge before baking as directed.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh spinach instead of frozen?

Yes, fresh spinach can be used. Sauté about 4 cups of fresh spinach until wilted, then drain well to remove excess moisture before mixing it into the filling.

How do I prevent the eggplant from becoming soggy?

Roasting the eggplant slices until they are soft but mostly dry helps reduce moisture. Patting them dry with paper towels after roasting is also important to prevent sogginess in the rollatini.

Eggplant Rollatini (Easy & Healthy) Recipe

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4.6 from 127 reviews

Eggplant Rollatini is a healthy and delicious Italian-inspired dish featuring roasted eggplant slices rolled with a creamy spinach and ricotta cheese filling, topped with marinara sauce and melted mozzarella cheese. This easy-to-make recipe is perfect for a light meal or elegant dinner and offers a flavorful, low-carb alternative to traditional pasta dishes.

• Author: Sophie
• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Total Time: 1 hour
• Yield: 4 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: Italian
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Eggplant

• 1.5 lbs Eggplant
• 2 tbsp Olive oil
• 1/2 tsp Sea salt
• 1/4 tsp Black pepper

Filling

• 10 oz Whole milk ricotta cheese
• 8 oz Frozen spinach (thawed and drained)
• 1/3 cup Grated parmesan cheese
• 1 large Egg
• 1 tsp Italian seasoning
• 1/8 tsp Sea salt
• 1/8 tsp Black pepper

Assembly and Topping

• 1 cup Marinara sauce
• 1 cup Mozzarella cheese (shredded, about 112 grams)
• Fresh basil (optional, for garnish)

Instructions

1. Preheat Oven: Preheat your oven to 400°F (204°C). Line a baking sheet with parchment paper to prepare for roasting the eggplant slices.
2. Slice Eggplant: Using a mandoline, slice the eggplant lengthwise into long, thin sheets about 1/4 inch (0.64 cm) thick. Select 12 center slices, approximately 12 ounces total, for the rollatini.
3. Prepare Eggplant for Roasting: Arrange the eggplant slices in a single layer on the prepared baking sheet. Brush both sides with olive oil and season with sea salt and black pepper evenly.
4. Roast Eggplant: Roast the eggplant in the oven for 15-20 minutes until they are soft and mostly dry. Remove and pat the slices with paper towels to absorb extra moisture.
5. Make the Filling: In a medium bowl, combine the ricotta cheese, thawed and drained spinach, grated parmesan, egg, Italian seasoning, sea salt, and black pepper. Mix well until all ingredients are thoroughly incorporated.
6. Prepare Baking Dish: Spread 1/2 cup of marinara sauce over the bottom of a large baking dish to prevent sticking and add flavor.
7. Assemble Rollatini: Evenly divide the ricotta-spinach filling across the 12 roasted eggplant slices. Roll each slice carefully and place them seam side down into the baking dish on top of the sauce.
8. Add Sauce and Cheese: Spread the remaining 1/2 cup of marinara sauce over the rolled eggplant, then evenly sprinkle the shredded mozzarella cheese on top.
9. Bake and Broil: Bake the rollatini for about 15 minutes until the cheese is melted and the filling is heated through. To finish, broil for an additional 3-4 minutes until the cheese is browned and bubbly on top.
10. Garnish and Serve: Remove from oven and garnish with fresh basil leaves if desired. Serve warm and enjoy your healthy and flavorful eggplant rollatini.

Notes

• Use a mandoline carefully or a sharp knife to ensure even, thin slices of eggplant for easy rolling.
• Make sure to thoroughly drain the thawed spinach to avoid watery filling.
• Leftover eggplant slices can be roasted separately for a simple side dish.
• This dish can be prepared ahead and baked just before serving to save time.
• For a lower-fat version, substitute part of the ricotta with low-fat cheese or omit the egg in the filling.
• Fresh basil adds a nice aromatic touch but is optional.

Keywords: Eggplant Rollatini, Healthy Eggplant Recipe, Vegetarian Italian Dish, Spinach Ricotta Rollups, Baked Eggplant Rolls