Description
Delightful skinny eggplant rollatini combines Italian culinary finesse with lightened-up ingredients. Baked eggplant slices embrace ricotta and spinach, offering a healthier twist on classic comfort fare you’ll savor with enthusiasm.
Ingredients
Scale
- 2 large eggplants
- 9 oz (250 g) frozen spinach, thawed and squeezed
- 1 ½ cups shredded light mozzarella
- 1 cup (9 oz/250 g) reduced fat ricotta
- ½ cup shredded Parmesan
- 1 clove garlic, germ removed and minced
- 1 egg
- 1 cup tomato passata or marinara
- salt and pepper to taste
Instructions
- Oven Preparation: Preheat the oven to 400°F (200°C), creating an optimal cooking environment for the eggplant rollatini.
- Eggplant Preparation: Slice eggplant lengthwise, lightly spray baking sheets with olive oil, and arrange slices in a single layer. Roast for 10 minutes until slightly caramelized and softened, then cool to room temperature.
- Filling Creation: Combine ricotta, mozzarella, Parmesan, spinach, egg, and minced garlic in a mixing bowl. Season with salt and pepper, blending ingredients into a smooth, cohesive mixture.
- Assembly: Spread a thin layer of tomato sauce in a baking dish. Generously spread the cheese mixture onto each eggplant slice, carefully roll, and position seam-side down in the prepared dish.
- Final Preparation: Cover the rollatini with remaining tomato sauce and sprinkle additional mozzarella on top. Shield with aluminum foil, reduce oven temperature to 350°F (175°C), and bake for 45 minutes.
- Finishing Touch: Remove foil and continue baking for 15 more minutes until cheese turns golden and bubbly. Rest the dish for 10 minutes before serving to allow flavors to meld and settle.
Notes
- Slice Smartly: Use a sharp knife to create uniform, thin eggplant slices for even cooking and easier rolling.
- Pat and Dry: Blot eggplant slices with paper towels to remove excess moisture, preventing soggy rollatini.
- Cheese Tip: Use freshly grated Parmesan for maximum flavor and better melting compared to pre-packaged options.
- Make-Ahead Magic: Prepare the rollatini up to a day in advance and refrigerate, allowing flavors to intensify before baking.
- Prep Time: 15 min
- Cook Time: 70 min
- Category: Lunch, Dinner, Appetizer
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 5
- Calories: 200
- Sugar: 4 g
- Sodium: 450 mg
- Fat: 8 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 6 g
- Protein: 14 g
- Cholesterol: 50 mg