Description
Healthy Eggplant Rollatini is a delicious and nutritious Italian-inspired main course featuring tender roasted eggplant slices rolled with a flavorful ricotta and cheese mixture, baked in marinara sauce until bubbly and golden. This low-carb, vegetarian dish is perfect for a wholesome meal and can be prepared ahead for convenience.
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 Mixture
- 1 cup part-skim ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1 cup part-skim shredded mozzarella cheese (divided)
- 1 egg, lightly beaten
- 2 tablespoons fresh basil, chopped
- 2 garlic cloves, minced
Sauce and Baking
- 2 cups marinara sauce (preferably low-sugar)
- Cooking spray or additional olive oil for baking sheet
Instructions
- Prepare Eggplant: Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper. Arrange the eggplant slices in a single layer and brush both sides lightly with olive oil. Sprinkle with salt and pepper to taste. Roast for 15 to 20 minutes until softened and pliable. Remove from the oven and let cool slightly.
- Make Cheese Mixture: In a mixing bowl, combine the ricotta cheese, grated Parmesan, half of the shredded mozzarella, the lightly beaten egg, chopped fresh basil, and minced garlic. Stir until the mixture is well blended.
- Assemble Rollatini: Spread a thin layer of marinara sauce on the bottom of a baking dish. Spoon about 1 to 2 tablespoons of the cheese mixture onto each eggplant slice, then roll up the slices tightly and place them seam-side down in the baking dish.
- Add Sauce and Cheese: Pour the remaining marinara sauce evenly over the rolled eggplant. Sprinkle the remaining shredded mozzarella cheese on top.
- Bake Covered: Cover the baking dish with foil and bake in the preheated oven for 20 minutes, allowing the flavors to meld and the cheese to melt thoroughly.
- Bake Uncovered: Remove the foil and continue baking for an additional 10 to 15 minutes until the sauce is bubbly and the cheese is lightly browned and golden.
- Rest and Serve: Allow the dish to rest for 5 minutes after baking to set. Serve warm, optionally accompanied by a fresh green salad for a balanced meal.
Notes
- This dish can be made ahead and refrigerated before baking for meal prep convenience.
- For a dairy-free alternative, substitute plant-based cheeses and omit the egg from the cheese mixture.
- Pair with a green salad or steamed vegetables to complete the meal.
