Healthy Eggplant Rollatini

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Even though spring has finally arrived, the northeast obviously didn’t get the memo. So until we actually see some greenery, I’m still 100% on the comfort food train.

I’m not the biggest eggplant fan, but we’ve been trying to eat less carbs lately so I figured it was worth a shot. I’ve gotta say, you cover anything in sauce and cheese and it’s tastes pretty damn good!!

Healthy Eggplant Rollatini

Cut the 2 ends off the eggplants to give a sturdier base and then cut the eggplants lengthwise, into thin slices. Each eggplant give you 8 slices.

Sprinkle the eggplant with salt and set to the side.

Healthy Eggplant Rollatini

After about 10 minutes, pat the eggplant dry with a towel.

Healthy Eggplant Rollatini

Preheat the oven to 400°F.

Season the eggplant with some pepper and lay onto baking sheets.

Bake for about 8 minutes until the eggplant are somewhat pliable.

Spread 1/2 cup marinara on the bottom of a 13 x 9-inch baking dish.

In a bowl, mix together the egg, ricotta, 1/2 cup mozzerella, 1/4 cup romano, spinach, garlic, garlic and onion powder, basil, and a pinch of salt and pepper.

Once again, pat the eggplant dry with paper towels.

Spoon about 2 tablespoons of mixture across each length of eggplant

Healthy Eggplant

Roll up and place seam-side down in the prepared dish.

Healthy Eggplant Rollatini

Top with remaining marinara sauce and mozzarella cheese.

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Cover with foil.

Bake until the eggplant is very tender, about 45-60 minutes.

Remove from oven and let cool 5 minutes before serving.

Healthy Eggplan Rollatini


Adapted from: Skinnytaste

Makes: 4-5 servings (16 rollatini)

Prep: 20 minutes, Cook: 75 minutes, Total: 95 minutes

  • 2 large eggplants
  • 1 1/2 cups marinara sauce (I used jarred)
  • 1 large egg
  • 1 cup part skim ricotta cheese
  • 1 cup shredded part-skim mozzarella (Polly-O), divided into 1/2 cups
  • 1/2 cup grated romano cheese, divided into 1/4 cups
  • 6 oz spinach
  • 1 garlic clove, minced
  • 1 teaspoon dried basil
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • Salt and pepper to taste

Cut the 2 ends off the eggplants to give a sturdier base and then cut the eggplants lengthwise, into thin slices. Each eggplant give you 8 slices.

Sprinkle the eggplant with salt and set to the side. After about 10 minutes, pat the eggplant dry with a towel.

Preheat the oven to 400°F.

Season the eggplant with some pepper and lay onto baking sheets.

Bake for about 8 minutes until the eggplant are somewhat pliable.

Spread 1/2 cup marinara on the bottom of a 13 x 9-inch baking dish.

In a bowl, mix together the egg, ricotta, 1/2 cup mozzerella, 1/4 cup romano, spinach, garlic, garlic and onion powder, basil, and a pinch of salt and pepper.

Once again, pat the eggplant dry with paper towels.

Spoon about 2 tablespoons of mixture across each length of eggplant and then roll up.

Place seam-side down in the prepared dish.  Top with remaining marinara sauce and mozzarella cheese and cover with foil.

Bake until the eggplant is very tender, about 45-60 minutes.

Remove from oven and let cool 5 minutes before serving.


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