Print

Healthy Eggplant Rollatini

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This healthy eggplant rollatini is a lighter twist on a classic Italian favorite. Roasted eggplant slices are filled with a creamy ricotta mixture, topped with marinara and melty mozzarella, and baked until bubbly and golden.

Ingredients

  • 2 medium eggplants
  • 2 tablespoons olive oil
  • Salt and pepper to taste
  • 1 1/2 cups ricotta cheese
  • 2 tablespoons chopped fresh basil or parsley
  • 1 clove garlic, minced
  • 1 egg
  • 1/4 cup grated Parmesan cheese
  • 1 cup shredded mozzarella cheese
  • 2 cups marinara or tomato sauce (homemade or store-bought)

Instructions

  1. Preheat oven to 400°F (200°C). Slice eggplants lengthwise into thin strips.
  2. Brush slices with olive oil, season with salt and pepper, and roast for 15–20 minutes until tender and pliable.
  3. In a bowl, combine ricotta, garlic, herbs, egg, and Parmesan cheese to make the filling.
  4. Once eggplant slices are cool, place a spoonful of ricotta mixture at one end of each slice and roll up gently.
  5. Spread a thin layer of marinara sauce in a baking dish and arrange eggplant rolls seam-side down.
  6. Top with remaining sauce and sprinkle with mozzarella cheese.
  7. Bake uncovered for 20–25 minutes until cheese is bubbly and golden.
  8. Let rest for a few minutes before serving.

Notes

  • Add chopped spinach or kale to the ricotta filling for extra greens.
  • Use plant-based ricotta and cheese for a dairy-free version.
  • Mix cooked lentils or ground turkey into the sauce for added protein.
  • Zucchini or squash slices can substitute for eggplant.
  • Can be assembled ahead of time and baked later.

Nutrition

Find it online: https://recipesbyliza.com/healthy-eggplant-rollatini/