Healthy Eggplant Rollatini Recipe

Introduction

Healthy Eggplant Rollatini is a delicious and light Italian-inspired dish featuring tender baked eggplant slices filled with a creamy ricotta and mozzarella mixture. It’s perfect for a comforting meal that doesn’t feel heavy, combining rich flavors with wholesome ingredients.

Ingredients

• 1 tbsp olive oil
• Pepper to taste
• 1 tbsp Italian seasoning
• 2 large eggplants (about 1.5 lbs each)
• Salt to taste
• 1 cup shredded mozzarella cheese (part-skim works great)
• 1 tsp lemon zest (use fresh for best flavor)
• 2 cups ricotta cheese (whole milk preferred for creaminess)
• 1/2 cup fresh parsley, chopped
• 1/4 cup Parmesan cheese
• 1 large egg
• 1 1/2 cups marinara sauce (I love Rao’s Homemade for this)

Instructions

1. Step 1: Begin by washing and trimming the tops and bottoms of the eggplants. Slice a small piece from the bottom so they sit flat. Slice the eggplants lengthwise into 1/4 inch thick slices. Place the slices on a parchment-lined baking tray, drizzle or brush with olive oil, and sprinkle with Italian seasoning. Bake at 350°F (180°C) for 20 minutes or until golden brown.
2. Step 2: While the eggplant bakes, prepare the cheese filling. In a bowl, combine ricotta cheese, three-quarters of a cup of shredded mozzarella, Parmesan cheese, chopped parsley, lemon zest, salt, and pepper. Mix thoroughly until well combined.
3. Step 3: Spread one cup of marinara sauce evenly over the bottom of a baking dish to create a flavorful base.
4. Step 4: Once the eggplant slices are slightly cooled, place a spoonful of the cheese mixture at one end of each slice. Roll the slice up from the filled end to create a neat roll.
5. Step 5: Arrange the rolls seam side down over the marinara sauce in the baking dish, leaving a little space between each. Optionally, sprinkle additional mozzarella on top. Bake until heated through and the cheese melts.
6. Step 6: Remove from the oven and allow to cool slightly before serving. Enjoy warm as a main course or side dish.

Tips & Variations

• For extra flavor, add a pinch of crushed red pepper flakes to the cheese filling.
• Use fresh mozzarella slices instead of shredded for a creamier texture inside.
• If you prefer, grill the eggplant slices instead of baking for a smoky taste.
• Substitute spinach or kale into the cheese mixture for added greens and nutrients.

Storage

Store leftover eggplant rollatini in an airtight container in the refrigerator for up to 3 days. Reheat covered in the oven at 350°F (180°C) until warmed through, or microwave individual portions for 1–2 minutes. Avoid freezing as the texture may become watery after thawing.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe vegan?

Yes, you can substitute the cheeses with plant-based alternatives and omit the egg. Use a vegan ricotta or cashew-based cheese and a flax egg or other binder to hold the filling together.

Do I need to salt the eggplant before baking?

Salting eggplant can help reduce bitterness and excess moisture, but since these large eggplants are baked, it’s optional. If you prefer a firmer texture, sprinkle salt on the slices, let sit for 20 minutes, then pat dry before baking.

Healthy Eggplant Rollatini Recipe

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★★★★★

4.4 from 114 reviews

• Author: Rafael
• Total Time: 1 hour
• Yield: 6 servings 1x
• Diet: Vegetarian

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Description

Healthy Eggplant Rollatini is a delicious low-carb Italian-inspired dish featuring thinly sliced baked eggplant rolled with a creamy ricotta and mozzarella cheese filling, baked in a rich marinara sauce. This light yet flavorful recipe makes an excellent vegetarian main course or side.

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Ingredients

Scale 1x2x3x

For the Eggplant:

• 1 tbsp olive oil
• Pepper to taste
• 1 tbsp Italian seasoning
• 2 large eggplants (about 1.5 lbs each)
• Salt to taste

For the Cheese Filling:

• 1 cup shredded mozzarella cheese (part-skim)
• 1 tsp lemon zest (fresh)
• 2 cups ricotta cheese (whole milk preferred)
• Salt to taste
• 1/2 cup fresh parsley, chopped
• 1/4 cup Parmesan cheese
• Pepper to taste
• 1 large egg

For Assembly:

• 1 1/2 cups marinara sauce (e.g., Rao’s Homemade)

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Instructions

1. Prepare and Bake the Eggplant Slices: Wash and trim the tops and bottoms off the eggplants. Slice a small piece from the bottoms so the eggplants sit flat. Slice the eggplants lengthwise into 1/4 inch thick slices. Arrange slices on a parchment-lined baking tray, brush lightly with olive oil, and sprinkle with Italian seasoning. Bake in a preheated oven at 350°F (180°C) for about 20 minutes until golden brown.
2. Prepare the Cheese Mixture: While eggplant bakes, combine ricotta cheese, 3/4 cup of shredded mozzarella, Parmesan cheese, chopped parsley, and fresh lemon zest in a mixing bowl. Season with salt and pepper. Mix thoroughly until well combined to form a creamy filling.
3. Prepare the Baking Dish: Spread 1 cup of marinara sauce evenly across the bottom of a baking dish to create a flavorful sauce base that will keep the rolls moist during baking.
4. Assemble the Eggplant Rolls: Once eggplant slices have baked and slightly cooled, place a spoonful of the cheese mixture at one end of each slice. Roll up the eggplant from the filled end to create neat rolls.
5. Assemble and Bake the Dish: Place the eggplant rolls seam side down into the prepared baking dish atop the marinara sauce, leaving a little space between each. Optionally sprinkle additional mozzarella on top. Bake in the oven until heated through and cheese is melted, about 15-20 minutes.
6. Serve and Enjoy: Remove from oven and let cool slightly before serving. Enjoy warm as a satisfying vegetarian main dish or side.

Notes

• Use whole milk ricotta for the creamiest filling, but part-skim works as well.
• Adding fresh lemon zest brightens the cheese mixture and enhances flavor.
• For extra cheesiness, sprinkle more mozzarella on top before the final bake.
• You can prepare this dish a day ahead and refrigerate before baking.
• Serve with a side salad or crusty bread for a full meal.

• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Category: Main Course
• Method: Baking
• Cuisine: Italian

Keywords: eggplant rollatini, vegetarian Italian dish, baked eggplant, ricotta cheese filling, healthy Italian recipes