Sizzling Skinny Eggplant Rollatini Recipe for Guilt-Free Dining

Eggplant rollatini changes ordinary vegetables into a mouthwatering culinary masterpiece that will revolutionize your dinner perspective.

Mediterranean cooking traditions inspire this lighter, healthier take on a classic comfort dish.

Slender eggplant slices become elegant vessels for creamy, herb-infused fillings that dance with flavor.

Lean ingredients replace traditional heavy components, creating a guilt-free experience that satisfies without overwhelming.

Nutritious and delectable, this recipe balances wholesome eating with incredible taste sensations.

Sophisticated yet simple, the dish elevates home cooking to restaurant-quality standards.

The magic happens when fresh ingredients converge with smart cooking techniques that maximize flavor while minimizing calories.

Enjoy Light and Flavorful Eggplant Rollatini

• Savor Lighter Italian Comfort: This skinny eggplant rollatini transforms a traditionally heavy dish into a nutritious, guilt-free meal that doesn't compromise on flavor or satisfaction.
• Maximize Veggie Goodness: By using eggplant as the primary vessel and incorporating spinach, this recipe packs a powerful nutritional punch while keeping calories low and vegetable intake high.
• Quick and Easy Gourmet Experience: With simple preparation steps and minimal ingredients, home cooks can create a restaurant-quality dish in under an hour, making it perfect for weeknight dinners or impressive entertaining.

Gather Ingredients for Skinny Eggplant Rollatini

Main Ingredients:

• Eggplant: Fresh vegetable that serves as the base for rollatini, choose firm and glossy eggplants with smooth skin and no blemishes.

• Ricotta Cheese, Mozzarella Cheese, Parmesan Cheese: Creamy cheeses that provide rich flavor and protein, select fresh and high-quality versions for best taste.

• Tomato Sauce: Adds moisture and classic Italian flavor, choose smooth marinara or homemade sauce for best results.

Supporting Ingredients:

• Spinach: Adds nutrition and green color to the filling, fresh spinach works best.
• Garlic: Provides aromatic flavor to the cheese mixture, fresh minced garlic recommended.

• Egg: Helps bind the cheese mixture and provides structure, use large fresh eggs.

Cooking Ingredients:

• Olive Oil: Used for spraying baking sheet to prevent sticking, choose extra virgin olive oil.
• Salt and Pepper: Seasonings to enhance overall taste, adjust according to personal preference.

Rolling and Baking Skinny Eggplant Rollatini

Step 1: Prepare the Oven and Eggplant

Preheat the oven to 400°F (200°C). Trim the ends of the eggplants and slice them lengthwise into thin strips. Lightly coat a baking sheet with olive oil spray. Arrange the eggplant slices in a single layer on the sheet. If needed, use multiple baking sheets or bake in batches.

Step 2: Roast the Eggplant

Slide the baking sheet into the oven and roast the eggplant slices for 10 minutes until they become tender and slightly golden. Remove from the oven and let the slices cool completely.

Step 3: Create the Cheese Filling

• Ricotta cheese
• Shredded mozzarella
• Grated Parmesan
• Chopped spinach
• Beaten egg
• Minced garlic
• Salt and pepper to taste

Mix thoroughly until all ingredients are well incorporated.

Step 4: Prepare the Baking Dish

Spread a thin layer of tomato sauce across the bottom of a large baking dish, creating a flavorful base for the rollatini.

Step 5: Assemble the Rollatini

Take each roasted eggplant slice and spread a generous portion of the cheese mixture (about two tablespoons) across its surface. Carefully roll the slice into a neat cylinder, placing it seam-side down in the prepared baking dish. Continue until all eggplant slices are filled and arranged.

Step 6: Add Final Touches

Pour the remaining tomato sauce over the rolled eggplant. Sprinkle the remaining mozzarella cheese on top, creating a beautiful cheesy coating.

Step 7: Bake to Perfection

Cover the baking dish with aluminum foil and reduce the oven temperature to 350°F (175°C). Bake for 45 minutes. Remove the foil and continue baking for an additional 15 minutes until the cheese turns golden and bubbly.

Step 8: Serve and Enjoy

Allow the eggplant rollatini to rest for 10 minutes after removing from the oven. This helps the dish set and makes serving easier. Plate and serve warm as a delightful main course or side dish.

Secrets for Tender Eggplant and Savory Filling

• Slice Evenly: Use a sharp mandoline or steady knife to create uniform eggplant slices, ensuring consistent cooking and a professional presentation.
• Drain Moisture: Pat eggplant slices with paper towels after baking to remove excess water, preventing soggy rollatini and maintaining a crisp texture.
• Season Generously: Add fresh herbs like basil or oregano to the ricotta mixture for an extra burst of Mediterranean flavor that elevates the entire dish.
• Cheese Selection: Choose full-fat ricotta for creamier filling and opt for freshly grated Parmesan for more intense, authentic taste compared to pre-packaged versions.
• Make Ahead Friendly: Prepare rollatini in advance and refrigerate before baking, which allows flavors to meld and makes meal planning easier for busy home cooks.

Store and Reheat Rollatini to Keep Texture

• Refrigerate: Store rollatini in an airtight container for up to 3-4 days in the refrigerator. Cool completely before sealing to prevent moisture buildup.
• Freeze: Wrap individual portions tightly in plastic wrap, then place in freezer-safe containers. Freeze for up to 2 months for best quality and taste.
• Reheat: Warm individual servings in the oven at 350°F for 15-20 minutes until heated through. Cover with foil to prevent cheese from burning and maintain moisture. Alternatively, microwave on medium power for 2-3 minutes, stopping halfway to stir and ensure even heating.

Sides That Complement Eggplant Rollatini

• Sip and Savor Italian Red Wine: Pair this eggplant rollatini with a medium-bodied Chianti or Sangiovese to complement the rich tomato sauce and creamy cheese flavors.
• Create a Fresh Salad Companion: Toss a light arugula salad with lemon vinaigrette and shaved Parmesan to balance the warmth of the rollatini and add a crisp texture contrast.
• Serve with Crusty Garlic Bread: Prepare a rustic garlic bread to soak up the delicious tomato sauce and provide a crunchy side that enhances the overall dining experience.
• Match with Crisp White Wine Alternative: For white wine lovers, try a chilled Pinot Grigio that cuts through the richness of the cheese and provides a refreshing complement to the dish.

Variations to Spice Up Eggplant Rollatini

• Mediterranean Magic: Replace spinach with sun-dried tomatoes and add chopped fresh basil for an intense Mediterranean flavor profile.
• Protein Power: Incorporate ground turkey or lean chicken into the ricotta mixture to boost protein content and create a heartier meal.
• Veggie Explosion: Mix in roasted zucchini, bell peppers, and mushrooms to increase vegetable variety and nutritional complexity.
• Spicy Sicilian: Blend red pepper flakes and fresh oregano into the cheese mixture, then top with spicy marinara sauce for a zesty kick.

Skinny Eggplant Rollatini Recipe

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4.6 from 12 reviews

• Total Time: 1 hour 25 minutes
• Yield: 4 1x

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Description

Italian-inspired skinny eggplant rollatini offers a lighter twist on classic comfort cuisine. Rich ricotta and herbs nestle inside delicate grilled eggplant slices, creating a lean yet satisfying Mediterranean-style dish you’ll crave repeatedly.

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Ingredients

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Vegetables:

• 2 large eggplants
• 9 ounces (250 g) frozen spinach, thawed and squeezed to remove as much liquid as possible
• 1 clove garlic, germ removed and minced

Cheese:

• 1 cup (9 ounces/250 g) reduced fat ricotta
• 1 ½ cups shredded light mozzarella (divided into ½ cup and 1 cup)
• ½ cup shredded Parmesan

Seasoning and Sauce:

• 1 egg
• Salt and pepper to taste
• 1 cup tomato passata or marinara

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Instructions

1. Prepare the oven environment by heating to 400°F (200°C), ensuring an ideal cooking temperature for the eggplant rollatini.
2. Trim the eggplant edges and create delicate lengthwise slices. Coat a baking sheet with olive oil spray and carefully arrange eggplant slices, potentially utilizing multiple sheets depending on oven capacity.
3. Roast eggplant slices for 10 minutes, allowing them to soften and develop a slight caramelization, then remove and permit cooling to room temperature.
4. Craft the filling by blending ricotta, mozzarella, Parmesan, spinach, egg, and garlic in a mixing bowl. Season the mixture with salt and pepper to enhance its flavor profile.
5. Distribute a base layer of tomato sauce across the bottom of a large baking dish, creating a flavorful foundation for the rollatini.
6. Apply a generous layer of the ricotta-spinach mixture onto each eggplant slice, carefully rolling each piece and positioning them seam-side down in the prepared dish.
7. Drizzle the remaining tomato sauce over the rolled eggplant and generously sprinkle the additional mozzarella across the top.
8. Shield the dish with aluminum foil, reduce oven temperature to 350°F (175°C), and bake for 45 minutes. Uncover and continue baking for an additional 15 minutes until the cheese transforms into a golden, bubbling crust.
9. Allow the rollatini to rest and settle for 10 minutes before serving, enabling the flavors to meld and the dish to reach an ideal serving temperature.

Notes

• Prep efficiently by slicing eggplant uniformly to ensure even cooking and perfect roll-ups.
• Choose fresh, firm eggplants without blemishes for the best texture and flavor in your rollatini.
• Squeeze excess moisture from spinach to prevent watery filling and maintain a rich, creamy consistency.
• Experiment with different cheeses like ricotta alternatives or add herbs for personalized taste variations.
• Allow rollatini to rest after baking, which helps set the filling and makes serving easier without falling apart.
• Leftovers can be stored in an airtight container and reheated in the oven to maintain crispy edges and melted cheese.

• Prep Time: 15 minutes
• Cook Time: 70 minutes
• Category: Lunch, Dinner, Appetizer
• Method: Baking
• Cuisine: Italian

Nutrition

• Serving Size: 4
• Calories: 180
• Sugar: 4 g
• Sodium: 400 mg
• Fat: 8 g
• Saturated Fat: 4 g
• Unsaturated Fat: 3 g
• Trans Fat: 0 g
• Carbohydrates: 18 g
• Fiber: 5 g
• Protein: 12 g
• Cholesterol: 50 mg