Heart-Healthy Eggplant Rollatini
Indulge in the guilt-free goodness of Heart-Healthy Eggplant Rollatini, a vibrant and nutritious twist on a classic Italian favorite. Perfect for those seeking a lighter alternative, this recipe swaps pasta with tender roasted eggplant slices, creating a naturally low-carb and gluten-free foundation for a flavorful ricotta-spinach filling enhanced with fresh basil and garlic. Layered with rich, no-salt-added tomato sauce and a sprinkle of melted part-skim mozzarella, this dish delivers all the indulgence of comfort food while keeping saturated fat in check. Ready in just over an hour, it's a wholesome, elegant meal packed with protein, fiber, and heart-healthy ingredients—ideal for family dinners or entertaining guests. Serve warm and watch this Mediterranean-inspired masterpiece become an instant crowd-pleaser.
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Recipe Information
Ingredients
- 2 large Eggplant
- 1 teaspoon Salt
- 2 tablespoons Olive oil
- 1 cup Part-skim ricotta cheese
- 0.5 cup Parmesan cheese, grated
- 1 cup Fresh spinach, chopped
- 0.25 cup Fresh basil, chopped
- 2 cloves Garlic, minced
- 0.5 teaspoon Black pepper
- 2 cups Tomato sauce, no salt added
- 0.5 cup Mozzarella cheese, part-skim and shredded
Instructions
Preheat your oven to 375°F (190°C).
Slice the eggplants lengthwise into 1/4 inch slices. You should get about 8-10 slices per eggplant.
Lay the eggplant slices in a single layer on a baking sheet and sprinkle both sides with salt. Let them sit for about 15 minutes to draw out excess moisture.
Rinse the eggplant slices under cool water to remove the salt, then pat them dry with paper towels.
Brush each slice lightly with olive oil on both sides.
Arrange the eggplant slices on a baking sheet and roast in the preheated oven for about 15 minutes, flipping halfway through, until tender and lightly golden. Set aside to cool slightly.
In a mixing bowl, combine ricotta cheese, Parmesan cheese, chopped spinach, basil, minced garlic, and black pepper. Mix until well combined.
Pour 1 cup of tomato sauce into the bottom of a 9x13 inch baking dish, spreading it evenly.
Place a heaping tablespoon of the ricotta filling onto the wider end of each eggplant slice, then roll it up tightly.
Arrange the rolled eggplant seams down in the baking dish over the sauce.
Pour the remaining tomato sauce over the top and sprinkle with shredded mozzarella cheese.
Cover the dish with foil and bake in the preheated oven for 20 minutes.
Remove the foil and bake for an additional 10 minutes or until the cheese is melted and bubbly.
Allow the dish to rest for 5 minutes before serving. Serve warm with a sprinkle of fresh basil, if desired.
Nutrition Facts
Calories |
1370 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 75.5 g | 97% | |
| Saturated Fat | 32.0 g | 160% | |
| Polyunsaturated Fat | 3.6 g | ||
| Cholesterol | 170 mg | 57% | |
| Sodium | 5605 mg | 244% | |
| Total Carbohydrate | 116.5 g | 42% | |
| Dietary Fiber | 46.6 g | 166% | |
| Total Sugars | 67.4 g | ||
| Protein | 78.8 g | 158% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1882 mg | 145% | |
| Iron | 11.3 mg | 63% | |
| Potassium | 5197 mg | 111% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
