Eggplant Rollatini Healthy Meal (Print Version)
Tender eggplant wraps around creamy ricotta-spinach filling, baked with marinara and Parmesan for a delicious 40-minute Italian dish.
# Ingredients:
→ Eggplant Rollatini
01 -
2 medium eggplants, sliced lengthwise into 1/4-inch planks
02 -
1 cup ricotta cheese, whole milk or part-skim
03 -
1 cup packed chopped spinach, excess water squeezed out
04 -
1/2 cup grated Parmesan cheese
05 -
1 egg
06 -
1 cup marinara sauce, jarred or homemade
07 -
1 tablespoon olive oil
08 -
Salt and pepper to taste
# Steps to Follow:
01 -
Preheat oven to 375°F (190°C). Slice eggplants lengthwise into 1/4-inch planks. Brush both sides with olive oil and arrange on a baking sheet. Bake for 10 minutes until tender, watching closely to avoid overcooking.
02 -
Mix ricotta cheese, chopped spinach (squeezed dry), Parmesan cheese, egg, salt, and pepper in a bowl. Adjust seasoning to taste. Ensure the mixture holds together but is not runny; if too wet, add breadcrumbs.
03 -
Spread half the marinara sauce in a baking dish. Place a tablespoon of filling at one end of each eggplant slice, roll tightly, and arrange seam-side down in the dish. Cover with remaining marinara and sprinkle extra Parmesan if desired. Bake for 25 minutes until golden and bubbly.