Healthy Eggplant Rollatini
A healthier version of the classic Italian dish, featuring thinly sliced eggplant filled with a creamy ricotta and spinach mixture, baked to perfection.
Ingredients
Eggplant Preparation
- 2 large large eggplants, sliced lengthwise into 1/4-inch thick strips Opt for firm, shiny skin for best flavor; zucchini can be used as an alternative.
- 1 tablespoon olive oil Use high-quality extra-virgin for richer taste.
- Salt and pepper, to taste Essential for enhancing flavors.
Filling Ingredients
- 1.5 cups ricotta cheese Whole milk ricotta is recommended for creaminess.
- 0.5 cups grated Parmesan cheese Freshly grated for best flavor.
- 1 cup fresh spinach, chopped and lightly sautéed Can substitute with kale.
- 1 large egg A binding agent; use a flax egg for a vegan option.
- 2 cloves garlic, minced Freshly minced for optimal flavor.
- 1 teaspoon dried oregano Pairs well with marinara sauce.
Sauce and Cheese
- 2 cups marinara or crushed tomatoes with basil Homemade or organic brand recommended.
- 1 cup shredded mozzarella cheese Fresh mozzarella preferred for stretch.
- Fresh basil, for garnish Adds freshness to each bite.
Instructions
Preparation
- Preheat the oven to 400°F (200°C).
- Line a baking sheet with parchment paper. Brush the eggplant strips with olive oil and season with salt and pepper. Roast for 15-20 minutes until tender.
- In a mixing bowl, combine ricotta, Parmesan, sautéed spinach, egg, minced garlic, and oregano until smooth.
Assembly
- Spread marinara sauce on the bottom of a baking dish. Take a roasted eggplant slice, place 1-2 tablespoons of filling at one end, and roll tightly. Place seam-side down in the dish. Repeat with remaining slices.
- Pour remaining marinara sauce over rolls and sprinkle with mozzarella cheese.
Baking
- Bake in the oven for 20-25 minutes, until bubbly and golden brown.
- Allow to rest for 5 minutes before serving. Garnish with fresh basil.
Notes
For best results, salt the eggplant and let sit for 30 minutes to draw out excess moisture before roasting. Store leftovers in an airtight container in the fridge for up to three days.