Active Time:30 minsTotal Time:1 hr 15 minsServings:6Jump to Nutrition Facts

Active Time:30 minsTotal Time:1 hr 15 minsServings:6

Active Time:30 mins

Active Time:

30 mins

Total Time:1 hr 15 mins

Total Time:

1 hr 15 mins

Servings:6

Servings:

6

Jump to Nutrition Facts

Photographer: Morgan Hunt Glaze, Food Stylist: Ruth Blackburn, Prop Stylist: Christine Keely

Overhead view of ingredients in various bowls for Eggplant Rollatini recipe

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Ingredients

Cooking spray

2large eggplants (about 1 pound each), trimmed

2tablespoonsextra-virgin olive oil

1cupwhole-milk ricotta cheese

⅔cupshredded low-moisture part-skim mozzarella cheese, divided

4tablespoonsgrated Parmesan cheese, divided

1large egg

2tablespoonschopped fresh basil, plus more for garnish

1largeclove garlic, grated with a microplane

1teaspoongrated lemon zest

⅛teaspoonsalt

⅛teaspoonground pepper

1(24-ounce) jarlower-sodium marinara, divided

Directions

Preheat oven to 425°F. Line 2 large rimmed baking sheets with parchment paper and coat the parchment with cooking spray. Slice the eggplants lengthwise into 18 (1/4-inch-thick) planks. Arrange the slices in a single layer on the prepared baking sheets; drizzle the tops evenly with oil and coat with cooking spray.

Bake until just tender, about 10 minutes. Remove from oven; do not turn oven off. Let the eggplant stand on the baking sheets until cool enough to handle, about 5 minutes.

Overhead view of a baking sheet of eggplant slices on parchment paper from Eggplant Rollatini recipe

Meanwhile, stir ricotta, 1/3 cup mozzarella, 3 tablespoons Parmesan, egg, basil, garlic, lemon zest, salt and pepper together in a medium bowl. Fold in spinach.

Overhead view of a baking sheet of eggplant slices with ricotta mixture from Eggplant Rollatini recipe

Spoon 2 tablespoons ricotta mixture on 1 end of 1 eggplant slice; roll up and place the roll, seam-side down, in the marinara in the dish. Repeat the process with the remaining eggplant slices and ricotta mixture. Pour the remaining 1 1/4 cups marinara evenly over the center of the eggplant rolls, leaving the roll ends exposed. Sprinkle the rolls with the remaining 1/3 cup mozzarella and 1 tablespoon Parmesan.

Overhead view of a baking sheet and baking dish with eggplant rolls from Eggplant Rollatini recipe

Cover the dish with foil. Bake until bubbling, 20 to 25 minutes. Remove the foil; bake until the top is slightly browned and the eggplant is very tender, 10 to 15 minutes. Let stand for 10 minutes. Garnish with additional basil, if desired.

Overhead view of a baking dish of Eggplant Rollatini recipe

Equipment

Parchment paper

Originally appeared: EatingWell.com, May 2023

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Nutrition Facts(per serving)315Calories21gFat21gCarbs14gProtein

Nutrition Facts(per serving)

  • Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.