Eggplant Rollatini Healthy Meal Will Blow Your Mind
Eggplant Rollatini is a wholesome Italian-inspired dish where tender roasted eggplant slices are rolled with a creamy ricotta and spinach filling, then baked in marinara sauce until golden and bubbly. It’s a comforting yet healthy vegetarian main course that feels indulgent while being lighter than pasta-based versions.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
2 medium eggplants, sliced lengthwise
1 cup ricotta cheese
1 cup spinach, chopped
½ cup grated Parmesan cheese
1 egg
1 cup marinara sauce
½ teaspoon salt
¼ teaspoon black pepper
1 tablespoon olive oil
Instructions
- Preheat oven to 375°F (190°C).
- Slice eggplants lengthwise and brush with olive oil. Bake for 10 minutes until slightly tender.
- In a bowl, combine ricotta, spinach, Parmesan, egg, salt, and pepper.
- Spread a thin layer of marinara sauce on the bottom of a baking dish.
- Place a spoonful of the ricotta mixture on each eggplant slice and roll it up.
- Arrange rolls seam-side down in the dish. Top with remaining marinara and extra Parmesan if desired.
- Bake for 25 minutes until bubbly and golden.
- Let cool slightly before serving.
Notes
- Use cottage cheese instead of ricotta for a lighter version.
- Add basil or parsley to the filling for freshness.
- Top with mozzarella for extra cheesiness.
- Swap marinara for arrabbiata for a spicier flavor.
- Use vegan ricotta and Parmesan for a plant-based version.
- Store in the fridge up to 3 days or freeze before/after baking.
Nutrition
- Serving Size: 1 portion (about 2–3 rolls)
- Calories: 230
- Sugar: 6g
- Sodium: 520mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 5g
- Protein: 13g
- Cholesterol: 55mg
