Description
Healthy Eggplant Rollatini is a wholesome Italian-inspired main course featuring roasted eggplant slices filled with a savory ricotta and cheese mixture, baked in marinara sauce until bubbly and golden. This nutritious, vegetarian dish is rich in flavor and perfect for a comforting yet healthy dinner.
Ingredients
Scale
Eggplant and Seasoning
- 2 medium eggplants, sliced lengthwise into 1/4-inch thick slices
- 1 tablespoon olive oil
- Salt and pepper to taste
Cheese Filling
- 1 1/2 cups part-skim ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1 cup shredded part-skim mozzarella cheese, divided
- 1 egg, lightly beaten
- 2 cloves garlic, minced
- 2 tablespoons fresh basil, chopped (or 1 tsp dried)
- 1 teaspoon dried oregano
Sauce and Finishing
- 1 1/2 cups marinara sauce (low-sugar, store-bought or homemade)
- Nonstick cooking spray or parchment paper for baking
Instructions
- Preheat and Prepare Eggplant: Preheat the oven to 400°F (200°C). Lightly grease or line a baking sheet with parchment paper. Arrange the eggplant slices in a single layer, brush with olive oil, and season with salt and pepper.
- Roast Eggplant: Roast the eggplant slices for 15–20 minutes until tender and flexible, making them easier to roll without breaking.
- Make the Filling: In a mixing bowl, combine ricotta, Parmesan, half of the mozzarella, beaten egg, minced garlic, chopped basil, and dried oregano. Mix thoroughly until well blended.
- Assemble Rolls: Once the eggplant slices have cooled slightly, place about 2 tablespoons of the cheese filling at one end of each slice and roll up tightly to form rollatini.
- Prepare Baking Dish: Spread 1/2 cup of marinara sauce evenly in the bottom of a baking dish. Arrange the rolled eggplants over the sauce in a single layer.
- Top and Bake: Pour the remaining marinara sauce over the arranged rolls and sprinkle with the remaining mozzarella cheese. Bake uncovered for 20–25 minutes until the sauce is bubbly and the cheese is lightly browned.
- Rest and Serve: Remove from the oven and let rest for 5 minutes before serving to allow flavors to meld and make handling easier.
Notes
- For a vegan version, substitute dairy-free cheeses and replace the egg with a flax egg (1 tbsp flaxseed meal mixed with 2.5 tbsp water).
- Add finely chopped spinach or kale to the cheese filling for additional nutrients and flavor.
- To ensure gluten-free status, use a gluten-free marinara sauce.
