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Healthy Eggplant Rollatini Recipe

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4.1 from 56 reviews

Healthy Eggplant Rollatini is a delicious and nutritious Italian-inspired dish featuring thin slices of eggplant rolled with a savory mixture of ricotta, mozzarella, Parmesan, basil pesto, and fresh parsley, baked in tangy marinara sauce. This lighter take on classic rollatini uses part-skim cheeses and olive oil to enhance flavor while keeping the dish wholesome and satisfying.

  • Total Time: 55 minutes
  • Yield: 4 servings

Ingredients

Main Ingredients

  • 2 eggplants
  • Salt, to taste
  • Extra virgin olive oil (I used Private Reserve Greek EVOO), for brushing
  • 2 cups store-bought marinara sauce or homemade pasta sauce

For the Filling

  • 2 eggs, beaten
  • 1 cup part-skim ricotta cheese
  • 1/2 cup part-skim shredded mozzarella cheese (plus more for topping)
  • 3 tbsp grated Parmesan cheese
  • 2 tbsp basil pesto (homemade or store-bought, plus more for layering)
  • 1 cup chopped fresh parsley leaves

Instructions

  1. Prepare the eggplants: Slice the eggplants lengthwise into thin strips, about 1/4 inch thick. Sprinkle salt on both sides and let them sit for 20-30 minutes to draw out moisture and bitterness. Then pat dry with paper towels.
  2. Cook the eggplant slices: Preheat a skillet or grill pan over medium heat and brush both sides of the eggplant slices lightly with extra virgin olive oil. Cook the slices 3-4 minutes on each side until tender and slightly browned. Set aside to cool.
  3. Make the filling: In a mixing bowl, combine beaten eggs, part-skim ricotta, shredded mozzarella, grated Parmesan, basil pesto, and chopped fresh parsley. Mix until well combined.
  4. Assemble the rollatini: Preheat the oven to 375°F (190°C). Spread a thin layer of marinara sauce on the bottom of a baking dish. Place a spoonful of filling onto one end of each eggplant slice and roll it up tightly. Arrange the rolls seam-side down in the dish.
  5. Top and bake: Spoon remaining marinara sauce over the eggplant rolls. Add extra shredded mozzarella and dollops of basil pesto on top as desired. Cover the dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 10 minutes until bubbly and cheese is melted and lightly golden.
  6. Serve and enjoy: Let the rollatini cool for a few minutes before serving. Garnish with additional fresh parsley or Parmesan if desired. Serve warm as a healthy vegetarian main course or side dish.

Notes

  • Salting eggplant helps reduce bitterness and excess moisture, improving texture.
  • You can substitute pesto with fresh basil leaves for a lighter option.
  • Feel free to add other herbs like oregano or thyme to the filling for extra flavor.
  • Use a mandoline slicer for even, thin eggplant slices.
  • This dish can be made ahead and refrigerated before baking.
  • Author: Madelynn
  • Prep Time: 20 minutes
  • Cook Time: 35 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: Italian
  • Diet: Low Fat

Find it online: https://allyumcooks.com/healthy-eggplant-rollatini-recipe/