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.
Ingredients
Scale
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)
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
