Skinny Eggplant Rollatini (VIDEO)
Sliced eggplants stuffed with Italian cheese and spinach, then rolled up and baked until tender with loads of melted cheese on top. These guilt-free Skinny Eggplant Rollatini are scrumptious, gluten free and low carb!
I am so excited by today’s low carb recipe! These Skinny Eggplant Rollatini are so insanely delicious they would turn any eggplant hater into an unconditional lover.
Yes, really! These healthy eggplant roll-ups are so tender you don’t even need a knife to cut them, they’ll just melt in your mouth. And look at all this gooey mozzarella cheese! Doesn’t it look scrumptious? Just the thought of these eggplant rollatini makes me hungry!
The stuffing for these vegetarian Eggplant Rollatini is made with three types of Italian cheeses, namely ricotta, mozzarella and parmesan as well as spinach.
Now, before you freak out because I said spinach (did you freak out?), let me tell you a little something. I’ve never been a fan of cooked spinach. Give me fresh spinach in a salad or a green smoothie any day but cooked? I’ll pass, thanks.
Except, you really can’t taste the spinach in these eggplant rollatini! Adding it in with the cheese mixture is the perfect way to sneak in some greens without even realizing it. Delicious, healthy and low-carb: win-win!
If you tried these Skinny Eggplant Rollatini, don’t forget to rate the recipe below and let me know how it went in the comments – I love hearing from you! You can also follow me on Instagram, Pinterest and Facebook for more deliciousness and behind-the-scenes!
Skinny Eggplant Rollatini
Sliced eggplants stuffed with Italian cheese and spinach, then rolled up and baked until tender with loads of ooey-gooey melted cheese on top. These guilt-free Skinny Eggplant Rollatini are scrumptious, gluten free and low carb!
- 2 large eggplants
- 1 cup reduced fat ricotta 9 oz/ 250 g
- 1 1/2 cups shredded light mozzarella divided in 1/2 cup and 1 cup
- 1/2 cup shredded Parmesan
- 9 oz frozen spinach / 250 g, thawed and squeezed to remove as much liquid as possible
- 1 egg
- 1 clove garlic germ removed, minced
- salt and pepper to taste
- 1 cup tomato passata or marinara
Preheat oven to 400F/200C.
Remove eggplants' ends and slice them thinly lengthwise. Spray a baking sheet with olive oil and place 12 eggplant slices on it. You may need to use two baking sheets or bake eggplant in two batches depending on the size of your oven).
Bake for 10 minutes, remove from the oven and let cool.
While eggplants are cooking, prepare ricotta/spinach mixture. In a bowl, combine ricotta, mozzarella (1/2 cup), parmesan, spinach, egg and garlic. Mix well and season to taste.
Spread 1/2 cup tomato sauce on the bottom of a large baking dish.
Generously spread ricotta/spinach mixture on an eggplant slice (about two heaped tablespoons), roll it and arrange in prepared dish, seam side down. Continue with remaining eggplant.
Top with remaining tomato sauce (1/2 cup) and sprinkle with remaining mozzarella (1 cup).
Cover with foil, reduce oven to 350F and bake for 45 minutes. Remove foil and bake another 15 minutes or until cheese is golden brown. Bake for 10 minutes, remove from the oven and let cool
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