Prep Time: 30 mins | Cook Time: 1 hr | Total Time: 1 hr 30 mins | Servings: 12 rollatini
A guilt-free dish that is made with slices of eggplants stuffed with Italian cheese and spinach, rolled-up, and bake with lots of ooey-gooey melted cheese on top. Simple scrumptious!
Ingredients
2 large eggplants
1 c. reduced-fat ricotta 9 ounces/250grams
1 1/2 c. shredded light mozzarella divided in 1/2 c. and 1 c.
1/2 c. shredded Parmesan
9 ounces frozen spinach/250grams, thawed and squeezed to remove as much liquid as possible
1 Egg
1 clove garlic germ removed, minced
salt and pepper to taste
1 c. tomato passata or marinara
How to make Skinny Eggplant Rollatini
Step 1: Prepare the oven. Preheat it to 400 degrees F or 200 degrees C.
Step 2: After removing the ends of the eggplants, slice them thinly lengthwise.
Step 3: With olive oil, grease a baking sheet. Then, arrange 12 slices of eggplant on it. Depending on the size of the oven, you may need to use two baking sheets or bake in two batches.
Step 4: Place inside the preheated oven and bake the eggplant for about 10 minutes. Once done, remove from the oven and let the eggplants cool.
Step 5: Meanwhile, ready the ricotta/spinach mixture. Combine the ricotta, mozzarella (1/2 cup), parmesan, spinach, egg, and garlic in a bowl. And season to taste.
Step 6: On the bottom of a large baking dish, spread half of the tomato sauce.
Step 7: On one slice of the eggplant, generously spread about 2 tbsp of the ricotta/spinach mixture. Roll the slice and arrange seam side down in the prepared dish. Do this for the rest of the eggplant slices.
Step 8: Spread the rest of the tomato sauce on top and sprinkle with the rest of the cheese.
Step 9: Use foil to cover the dish. Then, adjust the oven temperature to 350 degrees F. Bake the eggplant for about 45 minutes. Uncover and bake for 15 minutes more or until the cheese is golden brown. Then, bake for another 10 minutes.
Step 10: Take the dish out of the oven and allow the Rollatini to cool.
Nutrition Facts:
Amount Per Serving (2 rollatini): Calories 116 | Fat 5g 8% | Saturated Fat 3g 19% | Cholesterol 31mg 10% | Sodium 309mg 13% | Potassium 362mg 10% | Carbohydrates 8g 3% | Fiber 3g 13% | Sugar 3g 3% | Protein 9g 18% | Vitamin A 2800IU 56% | Vitamin C 4.4mg 5% | Calcium 255mg 26% | Iron 1mg 6%
Ingredients
- 2 large eggplants
- 1 c. reduced-fat ricotta 9 ounces/250grams
- 1 1/2 c. shredded light mozzarella divided in 1/2 c. and 1 c.
- 1/2 c. shredded Parmesan
- 9 ounces frozen spinach/250grams, thawed and squeezed to remove as much liquid as possible
- 1 Egg
- 1 clove garlic germ removed, minced
- salt and pepper to taste
- 1 c. tomato passata or marinara
Instructions
Step 1: Prepare the oven. Preheat it to 400 degrees F or 200 degrees C.
Step 2: After removing the ends of the eggplants, slice them thinly lengthwise.
Step 3: With olive oil, grease a baking sheet. Then, arrange 12 slices of eggplant on it. Depending on the size of the oven, you may need to use two baking sheets or bake in two batches.
Step 4: Place inside the preheated oven and bake the eggplant for about 10 minutes. Once done, remove from the oven and let the eggplants cool.
Step 5: Meanwhile, ready the ricotta/spinach mixture. Combine the ricotta, mozzarella (1/2 cup), parmesan, spinach, egg, and garlic in a bowl. And season to taste.
Step 6: On the bottom of a large baking dish, spread half of the tomato sauce.
Step 7: On one slice of the eggplant, generously spread about 2 tbsp of the ricotta/spinach mixture. Roll the slice and arrange seam side down in the prepared dish. Do this for the rest of the eggplant slices.
Step 8: Spread the rest of the tomato sauce on top and sprinkle with the rest of the cheese.
Step 9: Use foil to cover the dish. Then, adjust the oven temperature to 350 degrees F. Bake the eggplant for about 45 minutes. Uncover and bake for 15 minutes more or until the cheese is golden brown. Then, bake for another 10 minutes.
Step 10: Take the dish out of the oven and allow the Rollatini to cool.
Notes
Nutrition Facts: Amount Per Serving (2 rollatini): Calories 116 | Fat 5g 8% | Saturated Fat 3g 19% | Cholesterol 31mg 10% | Sodium 309mg 13% | Potassium 362mg 10% | Carbohydrates 8g 3% | Fiber 3g 13% | Sugar 3g 3% | Protein 9g 18% | Vitamin A 2800IU 56% | Vitamin C 4.4mg 5% | Calcium 255mg 26% | Iron 1mg 6%
