Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Healthy Eggplant Rollatini

Healthy Eggplant Rollatini

Healthy Eggplant Rollatini is a simple and delicious Italian-inspired dish featuring tender eggplant slices rolled around a creamy ricotta and spinach filling, baked in a tangy tomato sauce. This wholesome recipe balances protein, fiber, and vibrant flavors for a nutritious and satisfying meal perfect for any night of the week.

  • Total Time: 1 hour 5 minutes
  • Yield: 4 servings 1x

Ingredients

Scale

Eggplant Preparation

  • 2 medium firm eggplants, sliced lengthwise into ¼ inch thick strips
  • 2 tablespoons olive oil, for brushing
  • Salt, for sprinkling to remove bitterness

Ricotta Filling

  • 1 ½ cups ricotta cheese
  • ½ cup grated Parmesan cheese, plus extra for topping
  • 1 cup fresh spinach or basil, chopped
  • 2 cloves garlic, minced
  • 1 large egg
  • Salt and pepper, to taste

Other Ingredients

  • 2 cups marinara or tomato sauce (store-bought or homemade)
  • Optional herbs: oregano, parsley for extra flavor

Instructions

  1. Prepare the Eggplant Slices: Slice the eggplant lengthwise into thin strips about ¼ inch thick. Sprinkle both sides lightly with salt and let sit for 20 minutes to reduce bitterness and moisture. Pat dry with paper towels. Lay them on a baking sheet, brush lightly with olive oil, and roast at 400°F (200°C) for 15 minutes until tender but still pliable for rolling.
  2. Make the Ricotta Filling: In a mixing bowl, combine the ricotta cheese, grated Parmesan, chopped fresh spinach or basil, minced garlic, egg, salt, and pepper. Mix until smooth and well blended to create a creamy, flavorful filling.
  3. Assemble the Rollatini: Spread a thin layer of marinara sauce on the bottom of a baking dish. Take each roasted eggplant slice and spoon about one tablespoon of the cheese mixture on one end. Carefully roll it up and place seam side down in the baking dish. Repeat until all slices are filled and rolled.
  4. Top and Bake: Cover the arranged rollatini with the remaining marinara sauce evenly. Sprinkle extra grated Parmesan cheese on top. Bake uncovered at 375°F (190°C) for 25-30 minutes until the sauce is bubbly and the cheese is golden on top.
  5. Let it Rest and Serve: Allow the baked rollatini to cool for a few minutes to set the filling slightly. Serve warm, garnished with chopped fresh basil or parsley, alongside your preferred side dishes.

Notes

  • Salt the eggplant slices and let them sit for 20 minutes before roasting to reduce bitterness and excess moisture.
  • Slice eggplant thinly (about ¼ inch) to roll easily without cracking.
  • Use fresh herbs like basil or parsley for a brighter filling flavor compared to dried herbs.
  • Use about one tablespoon of filling per slice to prevent spills and maintain neat rolls.
  • Allow the rollatini to rest after baking to maintain their shape when plating.
  • Author: Lina
  • Prep Time: 30 minutes
  • Cook Time: 35 minutes
  • Category: Appetizers
  • Method: Baking
  • Cuisine: Italian
  • Diet: Gluten Free

Nutrition

  • Serving Size: 1 serving
  • Calories: 280 kcal
  • Sugar: 6 g
  • Sodium: 450 mg
  • Fat: 18 g
  • Saturated Fat: 6 g
  • Unsaturated Fat: 11 g
  • Trans Fat: 0 g
  • Carbohydrates: 15 g
  • Fiber: 5 g
  • Protein: 14 g
  • Cholesterol: 85 mg

Keywords: eggplant rollatini, healthy eggplant recipe, vegetarian dinner, gluten free appetizer, baked eggplant rolls, ricotta rollatini, Italian healthy recipe