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Skinny Eggplant Rollatini

Skinny Eggplant Rollatini
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Indulge in the guilt-free delight of Skinny Eggplant Rollatini, a healthy twist on the classic Italian dish. This scrumptious recipe features thinly sliced eggplants rolled around a creamy filling of ricotta and spinach, all baked to perfection in a tangy tomato sauce. Ideal for any occasion, from casual weeknight dinners to elegant gatherings, these low-carb, gluten-free rolls are sure to impress. Each bite is bursting with flavor, and you’ll enjoy them without the heavy calories. Easy to prepare and versatile enough for any meal plan, you’ll find everyone asking for seconds!

Ingredients

Scale
  • 2 large eggplants
  • 1 cup reduced-fat ricotta
  • 1 ½ cups shredded light mozzarella (divided)
  • ½ cup shredded Parmesan
  • 9 oz frozen spinach (thawed)
  • 1 egg
  • 1 clove garlic (minced)
  • 1 cup tomato passata or marinara
  • Salt and pepper to taste

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. Slice the eggplants thinly lengthwise and place them on a baking sheet sprayed with olive oil. Bake for 10 minutes, then let cool slightly.
  3. In a bowl, mix ricotta, half of the mozzarella, Parmesan, spinach, egg, minced garlic, salt, and pepper until well combined.
  4. Spread half of the tomato sauce in a large baking dish. Take an eggplant slice, spread two tablespoons of filling on it, roll it up tightly, and place seam-side down in the dish.
  5. Repeat until all slices are filled. Top with remaining sauce and mozzarella.
  6. Cover with foil and reduce oven temperature to 350°F (175°C). Bake for 45 minutes; remove foil and bake for another 15 minutes until cheese is golden brown.
  7. Cool for 10 minutes before serving.

Nutrition

Find it online: https://recipeelite.com/skinny-eggplant-rollatini/