Healthy Eggplant Rollatini: 3 Light Mediterranean Layers
Healthy Eggplant Rollatini features roasted eggplant slices filled with ricotta, spinach, and herbs, then baked in tomato sauce until tender and flavorful. This lighter baked dish offers a comforting Mediterranean-inspired meal with balanced ingredients.
Ingredients
2 large eggplants sliced lengthwise
2 tablespoons olive oil
1½ cups ricotta cheese part skim
1 cup fresh spinach chopped
½ cup grated Parmesan cheese
2 cloves garlic minced
1 egg beaten
2 cups marinara sauce
Salt and black pepper to taste
2 tablespoons chopped fresh basil or parsley
Instructions
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Preheat oven to 400°F or 200°C.
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Arrange eggplant slices on baking sheets, brush with olive oil, and sprinkle with salt.
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Roast for about 15 minutes until tender and flexible.
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In a bowl mix ricotta, spinach, Parmesan, garlic, egg, salt, and pepper.
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Spread a thin layer of marinara sauce in a baking dish.
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Place a spoonful of filling on each eggplant slice and roll gently.
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Arrange rolls seam-side down in the dish.
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Spoon remaining sauce over the top and sprinkle with Parmesan.
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Bake at 375°F or 190°C for 20 to 25 minutes until heated through.
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Garnish with chopped basil or parsley before serving.
Notes
Roasting the eggplant instead of frying keeps the dish lighter while maintaining a soft texture.