Description
A lighter, veggie-forward Healthy Eggplant Rollatini stuffed with spinach and ricotta, baked in marinara, and perfect for family dinners or meal prep.
Ingredients
2 large eggplants, sliced lengthwise
3 tbsp olive oil
1 tsp salt
1/2 tsp pepper
1 1/2 cups ricotta
2 cups chopped spinach
1/2 cup grated Parmesan
1 cup shredded mozzarella
1 egg
2 garlic cloves, minced
1 tsp Italian seasoning
2 cups marinara sauce
1/2 cup mozzarella for topping
Instructions
1. Roast eggplant slices at 400°F for 12–15 minutes until flexible.
2. Mix ricotta, spinach, Parmesan, mozzarella, egg, garlic, and seasoning.
3. Spread filling onto each eggplant slice and roll.
4. Place rolls in marinara-coated dish; top with sauce and cheese.
5. Bake at 375°F for 25–30 minutes until bubbly.
Notes
Salt eggplant slices before roasting to reduce moisture.
Prepare and refrigerate up to 24 hours in advance.
- Prep Time: 20 mins
- Cook Time: 30 mins
- Category: Main Dish
- Method: Baked
- Cuisine: Italian
Nutrition
- Serving Size: 1 rollatini
- Calories: 210
- Sugar: 5g
- Sodium: 460mg
- Fat: 11g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 45mg