Healthy Eggplant Rollatini (Print Page)
Baked eggplant rolls filled with ricotta, spinach and Parmesan, bathed in marinara and melted mozzarella.
# What You Need:
→ 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 ground black pepper
12 - 1/2 teaspoon kosher salt
13 - 2 tablespoons fresh basil, thinly sliced, plus extra for garnish
14 - 2 tablespoons olive oil
# Directions:
01 - Preheat oven to 400°F (200°C). Line two baking sheets with parchment paper.
02 - Arrange eggplant planks on prepared sheets. Brush both sides with olive oil and sprinkle with kosher salt and black pepper.
03 - Bake eggplant for 15 to 20 minutes, flipping halfway through, until tender and pliable but not browned. Remove from oven and cool slightly. Lower oven to 375°F (190°C).
04 - Heat a skillet over medium heat. Add a small amount of olive oil and sauté minced garlic for 30 seconds. Add chopped spinach and cook until fully wilted. Transfer mixture to a bowl to cool.
05 - In a large mixing bowl, combine ricotta cheese, Parmesan, half of the shredded mozzarella, sautéed spinach mixture, beaten egg, nutmeg, dried Italian herbs, ground black pepper, kosher salt, and sliced basil. Mix until uniform.
06 - Spread 1 cup marinara sauce evenly over the bottom of a 9x13-inch baking dish.
07 - Portion 2 to 3 tablespoons of ricotta filling onto one end of each eggplant slice. Roll each slice tightly and arrange rolls seam-side down in prepared baking dish.
08 - Pour remaining marinara sauce evenly over eggplant rolls. Sprinkle with the rest of the mozzarella cheese.
09 - Bake uncovered at 375°F (190°C) for 25 minutes or until sauce is bubbling and cheese is golden brown. Allow to rest 5 to 10 minutes. Garnish with additional fresh basil before serving.
# Expert Tips:
01 -
- This dish is pure comfort but leaves you feeling light, not weighed down.
- You can make the whole thing ahead, so dinner for guests or a busy weeknight feels totally doable.
02 -
- If you slice the eggplant too thick, it stubbornly refuses to roll without tearing—patience and a sharp knife save the day.
- Letting the tray cool before rolling helps keep your hands burn-free and the filling in place.
03 -
- Always line your baking dish to avoid sticky, burnt cheese that’s hard to scrub out.
- A bit of fresh lemon zest grated over the top right before serving lifts every bite.