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Eggplant Rollatini

If you're looking for a vegetarian meal for Meatless Monday, look no further than this Eggplant Rollatini recipe! It's EASY to make and full of flavor!

Prep Time
10 mins
Cook Time
10 mins
Total Time
50 mins
Servings: 4
Calories: 246 kcal
Course: Main Course
Cuisine: Italian

Ingredients

  • 2 eggplants
  • fine sea salt and freshly ground black pepper
  • 1 tablespoon olive oil
  • 1 garlic clove , finely minced
  • 8 ounces fresh spinach , drained and chopped
  • 8 ounces ricotta cheese , drained
  • 2 tablespoons roasted red pepper , drained and minced
  • 1 egg
  • 1 1/2 cups plain tomato sauce
  • 1 tablespoon dried oregano
  • 1/2 cup mozzarella cheese
  • 1 tablespoon Parmesan Cheese , freshly grated

Instructions

    Cup of Yum
  1. Preheat oven to 350 degrees. Spray two baking sheets with cooking spray.
  2. Using a mandolin slicer, cut eggplant lengthwise into 1/4 inch slices. Season with fine sea salt and ground black pepper.
  3. Bake for 12-14 minutes, or until edges start to brown slightly. Slices should be pliable and flexible, but not crispy.
  4. Allow to cool.
  5. Heat olive oil in a non-stick skillet. Add garlic, cooking for 1-2 minutes.
  6. Add fresh spinach and toss until fully wilted and reduced.
  7. Drain and dry spinach as much as you can. Lay it flat on a paper towel to get as much water out as possible.
  8. Make sure the ricotta is fully drained and roasted red peppers and spinach are as dry as possible.
  9. Combine ricotta cheese, roasted red pepper, chopped spinach and egg in a mixing bowl.
  10. Working one roll at a time, place a 1-2 tablespoons at the edge of an eggplant slice. Roll up and place, seam side down, in a baking dish coated with cooking spray.
  11. Continue with remaining slices.
  12. In a separate bowl, stir together tomato sauce and dried oregano. Top eggplant rolls with tomato sauce, mozzarella and parmesan cheeses.
  13. Bake, uncovered, for 20 minutes.
  14. Remove and allow to sit for 5-10 minutes before serving.
  15. If you've tried this recipe, come back and let us know how it was in the comments or ratings.

Notes

  • In order for this recipe to work, the ingredients need to be as dry as possible. Drain ricotta cheese in a fine mesh sieve or a cheesecloth lined colander. Dab roasted red pepper with paper towels until dry. Wring out cooked spinach to release excess water.
  • For spinach, use 2 cups fresh spinach in a skillet with 1 tablespoons oil over medium heat. Toss with tongs until spinach has wilted. You can also use frozen spinach. Whichever method you use, drain well.

Nutrition Information

Calories 246kcal (12%) Carbohydrates 22g (7%) Protein 15g (30%) Fat 13g (20%) Saturated Fat 7g (35%) Cholesterol 82mg (27%) Sodium 759mg (32%) Potassium 940mg (27%) Fiber 9g (36%) Sugar 12g (24%) Vitamin A 917IU (18%) Vitamin C 15mg (17%) Calcium 265mg (27%) Iron 2mg (11%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 246

% Daily Value*

Calories 246kcal 12%
Carbohydrates 22g 7%
Protein 15g 30%
Fat 13g 20%
Saturated Fat 7g 35%
Cholesterol 82mg 27%
Sodium 759mg 32%
Potassium 940mg 20%
Fiber 9g 36%
Sugar 12g 24%
Vitamin A 917IU 18%
Vitamin C 15mg 17%
Calcium 265mg 27%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.