Healthy Eggplant Rollatini (Printable Version)
Baked eggplant rolls filled with ricotta and spinach, finished with marinara and melted mozzarella.
# Ingredient List:
→ 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 grated Parmesan cheese
06 - 1 1/2 cups shredded part-skim mozzarella cheese, 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 Make:
01 - Preheat the oven to 400°F. Line two baking sheets with parchment paper. Arrange the eggplant planks evenly and brush both sides with olive oil. Season lightly with kosher salt and black pepper.
02 - Bake eggplant slices for 15 to 20 minutes, turning halfway through, until tender and flexible but not browned. Remove from oven and set aside to cool slightly. Reduce oven temperature to 375°F.
03 - In a skillet over medium heat, add olive oil and sauté minced garlic for 30 seconds until fragrant. Add chopped spinach and cook until wilted. Transfer mixture to a bowl to cool.
04 - In a large mixing bowl, combine ricotta, grated Parmesan, half the shredded mozzarella, cooled spinach mixture, beaten egg, ground nutmeg, Italian herbs, black pepper, kosher salt, and sliced basil. Stir until thoroughly blended.
05 - Spread 1 cup of marinara sauce evenly over the bottom of a 9x13-inch baking dish. Place 2 to 3 tablespoons of ricotta mixture at one end of each eggplant plank, roll up tightly, and arrange them seam-side down in the prepared dish.
06 - Pour the remaining marinara sauce evenly over the eggplant rolls. Sprinkle with the remaining mozzarella cheese.
07 - Bake uncovered at 375°F for 25 minutes, or until the cheese is bubbling and golden. Rest for 5 to 10 minutes. Garnish with additional fresh basil before serving.
# Expert Tips:
01 -
- The filling is so creamy and savory, it's like tucking a secret into each roll.
- It somehow manages to feel both light and indulgent, making it a crowd-pleaser for health-conscious friends and comfort food lovers alike.
02 -
- If you rush slicing the eggplant too thick, they refuse to roll and crack—patience pays off here.
- Sometimes I microwave the eggplant slices for a minute before baking; it helps them turn pliable quicker with no bitterness.
03 -
- Let the rollatini cool just a few minutes so it slices cleanly for serving—this makes for perfect presentation every time.
- Baking the eggplant first is non-negotiable: it keeps the final dish from turning watery and sad.