Skinny Eggplant Rollatini is a delightful, lighter version of the classic Italian dish that features tender slices of eggplant rolled up with a creamy ricotta and spinach filling, then baked in a rich marinara sauce. This dish offers all the comforting flavors of traditional rollatini but with fewer calories, making it a perfect option for those seeking a healthier alternative. Whether served as a satisfying vegetarian main course or an elegant appetizer, this skinny version will impress with its delicious taste and beautiful presentation.
Ingredients
- 2 large eggplants
- 1 cup (250 g) reduced-fat ricotta cheese
- 1 ½ cups shredded light mozzarella cheese, divided (½ cup and 1 cup)
- ½ cup shredded Parmesan cheese
- 9 oz (250 g) frozen spinach, thawed and squeezed to remove as much liquid as possible
- 1 egg
- 1 clove garlic, germ removed, minced
- Salt and pepper, to taste
- 1 cup tomato passata or marinara sauce
Instructions
- Prepare the Eggplant:
- Preheat your oven to 375°F (190°C).
- Slice the eggplants lengthwise into ¼-inch thick slices. You should have about 8-10 slices.
- Arrange the eggplant slices in a single layer on a baking sheet lined with parchment paper. Lightly sprinkle them with salt and let them sit for 15-20 minutes to draw out excess moisture and bitterness.
- After resting, pat the eggplant slices dry with paper towels to remove the excess moisture.
- Bake the Eggplant:
- Lightly brush the eggplant slices on both sides with olive oil or use a cooking spray.
- Bake in the preheated oven for 15-20 minutes, turning once halfway through, until the eggplant is tender and pliable but not mushy.
- Prepare the Filling:
- In a large mixing bowl, combine the ricotta cheese, ½ cup of shredded mozzarella, Parmesan cheese, thawed and drained spinach, egg, minced garlic, salt, and pepper. Mix until well combined.
- Assemble the Rollatini:
- Spread about 1 tablespoon of the filling onto each eggplant slice, spreading it evenly across the surface.
- Gently roll up each slice from the narrow end, securing the filling inside.
- Pour ½ cup of the marinara sauce into the bottom of a baking dish, spreading it out evenly.
- Bake the Rollatini:
- Place the eggplant rolls seam side down in the baking dish on top of the marinara sauce.
- Spoon the remaining ½ cup of marinara sauce over the rolls.
- Sprinkle the remaining 1 cup of shredded mozzarella cheese over the top.
- Bake and Serve:
- Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly, and the dish is heated through.
- Let the rollatini cool for a few minutes before serving.
Conclusion
Skinny Eggplant Rollatini is a delicious and satisfying dish that proves you don’t need to sacrifice flavor to eat healthily. With its creamy ricotta and spinach filling wrapped in tender eggplant slices and topped with rich marinara and gooey melted cheese, this dish offers all the comfort of traditional Italian fare in a lighter, more nutritious package. It’s perfect for a cozy dinner at home or for entertaining guests with a dish that’s as beautiful as it is tasty.
Skinny Eggplant Rollatini: A Light and Flavorful Italian Classic
Skinny Eggplant Rollatini is a healthier take onthe classic Italian dish, featuring eggplant slices filled with a creamyricotta and spinach mixture, topped with marinara sauce and melted cheese.
Ingredients
- 2 large eggplants
- 1 cup 250 g reduced-fat ricotta cheese
- 1 ½ cups shredded light mozzarella cheese divided (½ cup and 1 cup)
- ½ cup shredded Parmesan cheese
- 9 oz 250 g frozen spinach, thawed and squeezed to remove as much liquid as possible
- 1 egg
- 1 clove garlic germ removed, minced
- Salt and pepper to taste
- 1 cup tomato passata or marinara sauce
Instructions
- Prepare the Eggplant:
- o Preheat your oven to 375°F (190°C).
- o Slice the eggplants lengthwise into ¼-inch thick slices. You should have about 8-10 slices.
- o Arrange the eggplant slices in a single layer on a baking sheet lined with parchment paper. Lightly sprinkle them with salt and let them sit for 15-20 minutes to draw out excess moisture and bitterness.
- o After resting, pat the eggplant slices dry with paper towels to remove the excess moisture.
- Bake the Eggplant:
- o Lightly brush the eggplant slices on both sides with olive oil or use a cooking spray.
- o Bake in the preheated oven for 15-20 minutes, turning once halfway through, until the eggplant is tender and pliable but not mushy.
- Prepare the Filling:
- o In a large mixing bowl, combine the ricotta cheese, ½ cup of shredded mozzarella, Parmesan cheese, thawed and drained spinach, egg, minced garlic, salt, and pepper. Mix until well combined.
- Assemble the Rollatini:
- o Spread about 1 tablespoon of the filling onto each eggplant slice, spreading it evenly across the surface.
- o Gently roll up each slice from the narrow end, securing the filling inside.
- o Pour ½ cup of the marinara sauce into the bottom of a baking dish, spreading it out evenly.
- Bake the Rollatini:
- o Place the eggplant rolls seam side down in the baking dish on top of the marinara sauce.
- o Spoon the remaining ½ cup of marinara sauce over the rolls.
- o Sprinkle the remaining 1 cup of shredded mozzarella cheese over the top.
- Bake and Serve:
- o Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly, and the dish is heated through.
- o Let the rollatini cool for a few minutes before serving.