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Eggplant Rollatini

A delicious and healthier twist on traditional eggplant rollatini that skips deep frying while still delivering a cheesy and satisfying meal.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 280
Ingredients Method Notes

Ingredients
  

For the Eggplant
  • 2 large eggplants Sliced lengthwise about half an inch thick
  • salt Salt for drawing out moisture Sprinkled on eggplant slices
For the Filling
  • 1 cup ricotta cheese Or substitute with cottage cheese for a lighter option
  • 1 cup mozzarella cheese Shredded
  • 1/2 cup Parmesan cheese Grated
  • 1 handful fresh spinach Chopped (optional)
  • 1 egg Beaten
  • to taste salt
  • to taste pepper
For the Sauce
  • 2 cups tomato sauce Can be homemade or store-bought

Method
 

Preparation
  1. Slice your eggplant lengthwise, about half an inch thick.
  2. Sprinkle slices with salt and let sit for 20 minutes to draw out bitterness. Pat dry.
  3. In a bowl, mix together ricotta, mozzarella, Parmesan, spinach (if using), beaten egg, salt, and pepper until you have a thick filling.
  4. Preheat your grill or broiler and grill eggplant slices for 3-4 minutes on each side until soft.
Assembly
  1. Spoon the cheesy filling onto each slice of eggplant and roll them up.
  2. Line the rolled eggplant in a baking dish with sauce spread on the bottom.
  3. Pour more sauce on top and sprinkle with additional cheese.
Baking
  1. Bake until bubbly, about 25-30 minutes.

Notes

Eggplant Rollatini can be frozen. Use a freezer-safe dish, cover tightly, and defrost in the fridge overnight when ready to reheat. Microwave in a pinch, but oven reheating is recommended to maintain a crispy cheese top.