Low-Calorie Eggplant Rollatini with Flavorful Herb Filling
Healthy Eggplant Rollatini features tender roasted eggplant slices rolled with a light ricotta filling, baked in tomato sauce with a golden cheese topping. Perfect for a wholesome Italian meal.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Total Time: 55 minutes
- Yield: 4-6 servings 1x
Ingredients
2 medium eggplants, sliced lengthwise into 1/4-inch thick slices
2 tablespoons olive oil
Salt and black pepper, to taste
1 1/2 cups part-skim ricotta cheese
1/2 cup grated Parmesan cheese
1/2 cup shredded mozzarella cheese, divided
1 large egg, lightly beaten
2 cloves garlic, minced
2 tablespoons chopped fresh parsley
1 tablespoon chopped fresh basil
1/2 teaspoon lemon zest
2 cups tomato sauce or marinara
Optional: 1 cup chopped fresh spinach, sautéed and drained
Optional: 1/2 teaspoon crushed red pepper flakes
Instructions
- Preheat oven to 375°F. Sprinkle eggplant slices with salt and let sit 20 minutes. Rinse and pat dry. Brush with olive oil and roast for 15–20 minutes.
- Mix ricotta, Parmesan, 1/4 cup mozzarella, egg, garlic, parsley, basil, lemon zest, and optional spinach in a bowl. Season with salt and pepper.
- Spread a thin layer of tomato sauce in a baking dish. Place a roasted eggplant slice on a flat surface, spoon filling, and roll up. Arrange rolls seam-side down in dish.
- Pour remaining sauce over rolls and sprinkle with remaining mozzarella. Cover loosely with foil.
- Bake 25–30 minutes, removing foil for the last 10 minutes until cheese is golden. Let rest 10 minutes before serving.
Notes
Roast eggplant until pliable for rolling. Avoid overfilling to prevent cheese from spilling. Can be made ahead.