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 nutrient-packed, low-carb, and gluten-free dish featuring tender grilled eggplant slices rolled around a creamy ricotta and spinach filling, topped with marinara and melted cheese. This comforting, easy-to-prepare recipe is perfect for weeknight dinners or special occasions and can be customized for various dietary preferences.

  • Total Time: 55 minutes
  • Yield: 4 servings 1x

Ingredients

Scale

Eggplant Preparation

  • 2 medium eggplants, sliced lengthwise into 1/4 inch thick strips
  • Salt, to taste (for sweating eggplants)
  • Olive oil, for brushing
  • Salt and pepper, to taste

Filling

  • 1 1/2 cups ricotta cheese
  • 1 cup fresh spinach, finely chopped
  • 1/2 cup grated Parmesan cheese, plus extra for topping
  • 2 cloves garlic, minced
  • 2 tbsp fresh basil, chopped
  • 2 tbsp fresh parsley, chopped
  • Salt and pepper, to taste

Sauce and Topping

  • 2 cups marinara sauce
  • 1/2 cup shredded mozzarella cheese (optional)

Instructions

  1. Prepare the Eggplant Slices: Slice the eggplants lengthwise into thin, even 1/4 inch strips. Sprinkle them lightly with salt and let stand for 20 minutes to draw out bitterness and moisture. Rinse under cold water and pat dry thoroughly. Brush each slice with olive oil and grill or bake until just tender but still pliable for rolling.
  2. Make the Filling: In a mixing bowl, combine ricotta cheese, finely chopped fresh spinach, grated Parmesan, minced garlic, and chopped basil and parsley. Season with salt and pepper to taste. Stir until smooth and creamy but firm enough to hold shape when rolled.
  3. Assemble the Rollatini: Lay each grilled eggplant slice flat on a clean surface. Spoon a generous amount of the cheese filling onto one end and gently roll it up into a neat bundle. Place each roll seam-side down in a baking dish spread with a thin layer of marinara sauce to prevent sticking.
  4. Top and Bake: Cover the arranged rollatini with remaining marinara sauce. Sprinkle generously with Parmesan and, if desired, mozzarella cheese. Bake in a preheated oven at 375°F (190°C) for 20-25 minutes, until hot, bubbly, and golden on top.

Notes

  • Salt the eggplant slices to remove excess moisture and bitterness, ensuring tender, non-soggy rolls.
  • Do not overfill the rolls; this keeps them manageable and intact during baking.
  • Use fresh herbs like basil and parsley for a bright, vibrant flavor.
  • Choose firm, medium-sized eggplants for best texture and fewer seeds.
  • Customize the sauce by using homemade marinara or roasted red pepper sauce for variety.
  • Author: Lina
  • Prep Time: 30 minutes
  • Cook Time: 25 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: 15 g
  • Saturated Fat: 6 g
  • Unsaturated Fat: 8 g
  • Trans Fat: 0 g
  • Carbohydrates: 15 g
  • Fiber: 5 g
  • Protein: 14 g
  • Cholesterol: 40 mg

Keywords: Healthy, Eggplant Rollatini, Gluten-Free, Low-Carb, Vegetarian, Italian, Baked, Ricotta, Spinach