Eggplant Rollatini (Easy & Healthy) Recipe
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.
- 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
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
- Preheat Oven: Preheat your oven to 400°F (204°C). Line a baking sheet with parchment paper to prepare for roasting the eggplant slices.
- 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.
- 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.
- 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.
- 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.
- Prepare Baking Dish: Spread 1/2 cup of marinara sauce over the bottom of a large baking dish to prevent sticking and add flavor.
- 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.
- 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.
- 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.
- 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
