Healthy Eggplant Rollatini Recipe – Delicious & Nutritious!
Enjoy a delightful twist on Italian cuisine with this Healthy Eggplant Rollatini, featuring roasted eggplant rolls stuffed with creamy ricotta and spinach. This nutritious dish is perfect for family dinners or impressing friends at gatherings!
- Prep Time: 15 mins
- Cook Time: 30 mins
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Dinner
- Method: Baking
- Cuisine: Italian
Ingredients
- Eggplant
- Ricotta Cheese (part-skim)
- Fresh Spinach
- Marinara Sauce
- Parmesan Cheese (grated)
- Olive Oil
- Salt
- Pepper
- Italian Herbs (or Italian seasoning)
- Nutritional Yeast (optional for vegan substitute)
- Tofu (optional for dairy-free substitute)
Instructions
- Preheat your oven to 375°F (190°C). Slice the eggplant lengthwise into thin strips, about 1/4 inch thick. Lay them on a baking sheet, sprinkle with salt, and let them sit for about 15 minutes to draw out moisture.
- After 15 minutes, rinse the eggplant strips to remove excess salt, then pat them dry with a paper towel. Drizzle with olive oil and roast in the preheated oven for about 20 minutes until tender and slightly golden.
- In a mixing bowl, combine the ricotta cheese, chopped spinach, half of the Parmesan, salt, pepper, and a sprinkle of Italian herbs. Mix until well combined.
- Take a roasted eggplant strip and place a spoonful of the ricotta mixture at one end. Roll it up gently and place it seam-side down in a baking dish. Repeat until all the filling is used.
- Pour marinara sauce over the assembled rollatini, ensuring they are well coated. Sprinkle the remaining Parmesan cheese on top.
- Cover the baking dish with foil and bake for 25 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden.
- Let the rollatini cool for a few minutes before serving. Garnish with fresh basil for a burst of flavor!
Nutrition
- Serving Size: 1 rollatini
- Calories: 250
- Sugar: 5 g
- Sodium: 400 mg
- Fat: 12 g
- Saturated Fat: 5 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 5 g
- Protein: 15 g
- Cholesterol: 30 mg
Keywords: For a completely plant-based version, substitute the ricotta with tofu or cashew cheese and omit the Parmesan. Feel free to add other vegetables like mushrooms or bell peppers to the filling for added flavor and nutrition.