These Skinny Eggplant Rollatini are a flavorful, low-carb, and gluten-free dish that will convert even the biggest eggplant skeptics into fans! Sliced eggplants are stuffed with a cheesy spinach filling, then rolled up and baked until tender, creating a dish with gooey melted mozzarella on top.
Why you’ll love this dish: It’s a healthy, guilt-free meal that’s packed with three kinds of Italian cheeses—ricotta, mozzarella, and parmesan—combined with spinach, which adds extra nutrients without overpowering the flavor. The best part? The spinach flavor is subtle, making this a delicious way to sneak in some greens!
This recipe is not only vegetarian but also incredibly easy to prepare, and it’s perfect for anyone following a low-carb or gluten-free diet. Plus, the tender eggplant and cheesy stuffing melt in your mouth, making it a truly irresistible dish.
If you try these Skinny Eggplant Rollatini, I’d love to hear your thoughts in the comments below. Be sure to follow me on Instagram, Pinterest, and Facebook for more tasty, healthy recipes!
These Skinny Eggplant Rollatini are the perfect guilt-free treat! Sliced eggplant is stuffed with a creamy, flavorful blend of Italian cheeses and spinach, then rolled up and baked until tender, topped with gooey melted cheese. Gluten-free and low-carb, this dish makes for a delicious appetizer, main course, or snack.
Ingredients
2 large eggplants
1 cup reduced-fat ricotta (9 oz / 250 g)
1 ½ cups shredded light mozzarella, divided (½ cup and 1 cup)
½ cup shredded Parmesan
9 oz frozen spinach (250 g), thawed and squeezed dry
1 egg
1 clove garlic, minced (germ removed)
Salt and pepper, to taste
1 cup tomato passata or marinara sauce
Directions
- Preheat the oven to 400°F (200°C).
- Trim the ends off the eggplants and slice them thinly lengthwise. Arrange 12 slices on a baking sheet sprayed with olive oil (you may need to use two sheets or bake in batches). Bake for 10 minutes, then remove from the oven and allow to cool.
- While the eggplant is baking, prepare the ricotta-spinach mixture. In a bowl, combine ricotta, ½ cup mozzarella, Parmesan, spinach, egg, garlic, and season with salt and pepper. Mix thoroughly.
- Spread ½ cup of tomato sauce on the bottom of a large baking dish.
- For each eggplant slice, spread about two heaping tablespoons of the ricotta-spinach mixture, roll up the slice, and place it seam-side down in the prepared dish. Repeat with the remaining eggplant slices.
- Top with the remaining tomato sauce and sprinkle with the remaining 1 cup of mozzarella.
- Cover the dish with foil, reduce the oven temperature to 350°F (175°C), and bake for 45 minutes. Remove the foil and continue baking for an additional 15 minutes, or until the cheese is golden and bubbly.
- Let the rollatini cool for 10 minutes before serving.
- Enjoy these creamy, cheesy, and healthy Skinny Eggplant Rollatini that are sure to become a favorite at your table!