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40 Minute Eggplant Rollatini Healthy Meal Will Blow Your Mind

40 Minute Eggplant Rollatini Healthy Meal Will Blow Your Mind
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★★★★★

4.9 from 23 reviews

This 40 Minute Eggplant Rollatini is a healthy, delicious meal featuring tender eggplant slices rolled with a creamy ricotta and spinach filling, baked in zesty marinara sauce. Perfect for a quick dinner that feels gourmet but is simple to prepare, it’s gluten-free and packed with flavor.

Ingredients

Scale

Eggplant and Marinara

  • 2 medium eggplants, sliced lengthwise into 1/4-inch planks
  • 1 tablespoon olive oil, for brushing
  • 1 cup marinara sauce
  • Salt and pepper, to taste

Filling

  • 1 cup ricotta cheese (whole milk or part-skim)
  • 1 cup packed chopped spinach, squeezed dry
  • 1/2 cup grated Parmesan cheese
  • 1 egg

Instructions

  1. Prep the Eggplant: Preheat oven to 375°F (190°C). Slice eggplants lengthwise into 1/4-inch planks. Brush both sides lightly with olive oil and arrange on a baking sheet. Bake for 10 minutes until just tender, being careful not to overcook.
  2. Make the Filling: In a bowl, combine ricotta cheese, chopped and well-drained spinach, grated Parmesan, and egg. Season with salt and pepper. Mix thoroughly and taste; adjust seasonings if needed. If mixture is too wet, add a pinch of breadcrumbs to firm it up.
  3. Assemble & Bake: Spread half the marinara sauce evenly on the bottom of a 9×13 inch baking dish. Place a heaping tablespoon of filling at the wide end of each eggplant slice and roll up tightly. Arrange rolls seam-side down in the dish. Pour remaining sauce over the top and sprinkle with extra Parmesan if desired. Bake for 25 minutes until bubbly and golden.

Notes

  • Use a mandoline for even, thin eggplant slices that roll easily.
  • Press ricotta in cheesecloth or a fine sieve before mixing to remove excess moisture and prevent sogginess.
  • Lightly salt eggplant slices before baking to draw out bitterness; wipe away excess moisture after 10 minutes.
  • Let the rollatini rest for 5 minutes after baking so the filling sets nicely.
  • Too much marinara can make the dish watery; just enough to coat the pan is perfect.
  • Substitute ricotta with blended cottage cheese or goat cheese; for dairy-free, try blended firm tofu with lemon juice.
  • Spinach can be swapped with kale or Swiss chard, just sauté until soft.
  • To store, refrigerate leftovers up to 3 days or freeze portions for up to a month. Reheat in a 350°F oven for 15 minutes instead of microwaving.

Nutrition

Keywords: Eggplant Rollatini, Healthy Eggplant Recipe, Italian Vegetarian Dinner, Low Carb Italian, Ricotta Spinach Rollatini

Find it online: https://bakedbylisa.com/40-minute-eggplant-rollatini-healthy-meal-will-blow-your-mind/