Healthy Eggplant Rollatini (Printer-Friendly)
Tender eggplant rolled with ricotta, spinach, marinara and melted mozzarella for a lighter Italian-style main.
# What You'll 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 ricotta cheese, part-skim recommended
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
# How to Make It:
01 - Preheat oven to 400°F. Line two baking sheets with parchment paper.
02 - Arrange eggplant planks in a single layer on the prepared sheets. Brush both sides with olive oil and season with kosher salt and black pepper.
03 - Bake eggplant for 15 to 20 minutes, flipping halfway through, until softened and pliable but not browned. Allow slices to cool slightly. Reduce oven temperature to 375°F.
04 - Heat a skillet over medium heat with a small amount of olive oil. Sauté minced garlic for 30 seconds, then add spinach and cook until wilted. Transfer to a bowl to cool.
05 - In a large mixing bowl, combine ricotta, Parmesan, half the mozzarella cheese, the cooled spinach, beaten egg, ground nutmeg, dried Italian herbs, black pepper, kosher salt, and sliced basil. Mix thoroughly.
06 - Spread 1 cup of marinara sauce evenly over the bottom of a 9x13-inch baking dish. Place 2 to 3 tablespoons of cheese filling at one end of each eggplant slice, roll tightly, and set seam-side down in the prepared dish.
07 - Pour remaining marinara sauce over the arranged rollatini. Evenly top with the rest of the mozzarella cheese.
08 - Bake uncovered at 375°F for 25 minutes, or until bubbling and golden. Allow to rest for 5 to 10 minutes before serving. Garnish with additional fresh basil.
# Expert Advice:
01 -
- Even skeptics find themselves surprised by how creamy ricotta and bright basil can transform ordinary eggplant.
- You get all the cozy flavors of Italian comfort food but in a lighter, weeknight-friendly package.
02 -
- Rushing the eggplant baking can leave you with slices that tear or crack when rolled—let them cool first.
- Draining any water released from the spinach keeps the filling from getting runny.
03 -
- If your eggplants are bitter, salt and let them sit before baking—it works wonders.
- Homemade marinara truly elevates every bite, even if it’s just a quick stovetop version.