Prep Time: 30 mins | Cook Time: 1 hr | Total Time: 1 hr 30 mis | Servings: 12 rollatini
Guilt-free and delicious! This Skinny Eggplant Rollatini is a gluten-free and low-carb meal made with sliced eggplants stuffed with Italian cheese and spinach.
1 clove garlic germ removed, minced
2 large eggplants
1 ½ c. shredded light mozzarella divided into ½ c. and 1 c.
½ c. shredded Parmesan
1 c. reduced fat ricotta 9 ounces/250 grams
9 ounces frozen spinach/250 grams, thawed and squeezed to remove as much liquid as possible
1 c. tomato passata or marinara
salt and pepper to taste
How to make Skinny Eggplant Rollatini
Step 1: Prepare the oven. Preheat it to 400 degrees F or 200 degrees C.
Step 2: After removing the ends of the eggplants, thinly slice them lengthwise. Grease the baking sheet using olive oil. On the baking sheet, place 12 slices of eggplant. You can bake in batches and use a single baking sheet or use two baking sheets.
Step 3: Place in the preheated oven and bake the eggplants for about 10 minutes. Once done, let them cool.
Step 4: In the meantime, place the ricotta, mozzarella (½ c.), Parmesan, spinach, egg, and garlic in a bowl to make the ricotta/spinach mixture. Mix well until combined and season to taste.
Step 5: On the bottom of a large baking dish, spread a half cup of tomato sauce.
Step 6: On an eggplant slice, spread about 2 tablespoons of the ricotta/spinach mixture. Roll the slice and place it in the prepared dish, seam side down. Repeat with the rest of the eggplant slices.
Step 7: On top, spread the rest of the tomato sauce and sprinkle with the rest of the cheese.
Step 8: Tent the dish with foil and adjust the oven temperature to 350 degrees F. Bake for about 45 minutes. Uncover and bake for additional 15 minutes or until the cheese is golden brown.
Step 9: Let the Rollatini cool before serving. Enjoy!
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