Skinny Eggplant Rollatini 🍆
If you’re on the lookout for a lighter, yet delicious Italian-inspired dish, this Skinny Eggplant Rollatini is perfect for you. Packed with nutritious spinach, reduced-fat cheeses, and a robust tomato sauce, this dish is both satisfying and wholesome. It’s a wonderful way to enjoy classic flavors with fewer calories, making it an excellent option for a weeknight dinner or a special occasion.
Ingredients:
- 2 large eggplants
- 1 cup reduced-fat ricotta (9 oz/250 g)
- 1 ½ cups shredded light mozzarella (divided into ½ cup and 1 cup)
- ½ cup shredded Parmesan
- 9 oz frozen spinach (250 g), thawed and squeezed to remove as much liquid as possible
- 1 egg
- 1 clove garlic, germ removed and minced
- Salt and pepper to taste
- 1 cup tomato passata or marinara
Instructions:
1️⃣ Preheat the Oven:
Begin by preheating your oven to 400°F (200°C). 🔥 This will ensure it’s ready to bake the eggplant slices to perfection.
2️⃣ Prepare the Eggplants:
Trim the ends of the eggplants and slice them thinly lengthwise. Aim for about 12 slices. Spray a baking sheet with olive oil and lay the eggplant slices flat on the sheet. Depending on the size of your oven, you may need to use two baking sheets or bake the eggplant in two batches. 🍆
3️⃣ Bake the Eggplant:
Place the baking sheet(s) in the preheated oven and bake for 10 minutes. This step softens the eggplant slices, making them easier to roll. Once done, remove from the oven and let them cool slightly. ⏳
4️⃣ Prepare the Ricotta Filling:
While the eggplants are baking, it’s time to make the delicious filling. In a mixing bowl, combine the ricotta, ½ cup of mozzarella, Parmesan, spinach, egg, and minced garlic. Mix everything thoroughly until well combined. Season with salt and pepper to taste. 🥣
5️⃣ Assemble the Rollatini:
Spread ½ cup of tomato sauce on the bottom of a large baking dish. 🍅 Take each cooled eggplant slice and generously spread about two heaped tablespoons of the ricotta mixture on one side. Roll up the slice and place it seam side down in the baking dish. Repeat this process with the remaining slices. 🌿
6️⃣ Top and Bake:
Pour the remaining ½ cup of tomato sauce over the rolled eggplant slices. Sprinkle the top with the remaining 1 cup of mozzarella cheese. 🧀 Cover the dish with foil.
7️⃣ Bake to Perfection:
Reduce the oven temperature to 350°F (175°C) and bake the dish for 45 minutes. After this, remove the foil and bake for an additional 15 minutes, or until the cheese on top is golden and bubbly. 🌟
8️⃣ Serve and Enjoy:
Allow the dish to cool for about 10 minutes before serving. This will help the flavors settle and make it easier to slice. Enjoy this Skinny Eggplant Rollatini as a light, yet filling meal! 🍽️
Recipe Notes:
- Prep Time: 15 minutes
- Cooking Time: 70 minutes
- Total Time: 85 minutes
- Servings: 6 servings
- Calories: 250 kcal per serving
This Skinny Eggplant Rollatini is a fantastic way to enjoy the rich, comforting flavors of Italian cuisine while keeping things on the lighter side. Perfect for meal prepping or enjoying with a side of salad or garlic bread. Give it a try and savor every bite!
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Skinny Eggplant Rollatini
- Total Time: 85 min
- Yield: 6 1x
Ingredients
2 large eggplants
1 cup reduced fat ricotta (9 oz/250 g)
1 ½ cups shredded light mozzarella (divided into ½ cup and 1 cup)
½ cup shredded Parmesan
9 oz frozen spinach (250 g), thawed and squeezed to remove as much liquid as possible
1 egg
1 clove garlic, germ removed and minced
Salt and pepper to taste
1 cup tomato passata or marinara
Instructions
1️⃣ Preheat your oven to 400°F (200°C). 🔥
2️⃣ Remove the ends of the eggplants and slice them thinly lengthwise. Spray a baking sheet with olive oil and place 12 eggplant slices on it. You may need to use two baking sheets or bake the eggplant in two batches depending on the size of your oven. 🍆
3️⃣ Bake for 10 minutes, then remove from the oven and let cool. ⏳
4️⃣ While the eggplants are cooking, prepare the ricotta/spinach mixture. In a bowl, combine ricotta, ½ cup of mozzarella, Parmesan, spinach, egg, and minced garlic. Mix well and season to taste. 🥣
5️⃣ Spread ½ cup of tomato sauce on the bottom of a large baking dish. 🍅
6️⃣ Generously spread the ricotta/spinach mixture on an eggplant slice (about two heaped tablespoons), roll it up, and arrange it in the prepared dish, seam side down. Continue with the remaining eggplant slices. 🌿
7️⃣ Top with the remaining tomato sauce (½ cup) and sprinkle with the remaining mozzarella (1 cup). 🧀
8️⃣ Cover with foil, reduce oven temperature to 350°F (175°C), and bake for 45 minutes. Remove the foil and bake for another 15 minutes or until the cheese is golden brown. 🌟
9️⃣ Let cool for 10 minutes before serving. Enjoy! 🍽️
- Prep Time: 15 min
- Cook Time: 70 min
Nutrition
- Calories: 250 Kcal