High Protein Eggplant Rollatini
Elevate your dinner game with this High Protein Eggplant Rollatini, a healthy twist on a classic Italian comfort dish. Tender slices of eggplant serve as the perfect, low-carb alternative to pasta, rolled around a creamy, protein-packed filling made with ricotta, cottage cheese, cooked lentils, spinach, and garlic. Topped with marinara sauce, melted mozzarella, and fragrant basil, this baked dish is a feast of flavors and nutrients, offering a hearty yet wholesome option for any day of the week. With just 30 minutes of prep and 40 minutes of cook time, it’s an effortless way to enjoy a satisfying meal that’s rich in protein, vegetarian-friendly, and bursting with Italian-inspired goodness. Perfect for serving to family or guests, this dish pairs beautifully with a fresh green salad or crusty bread.
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Recipe Information
Ingredients
- 2 large eggplant
- 4 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 cup ricotta cheese
- 1 cup cottage cheese
- 1 cup lentils
- 2 cups spinach
- 3 cloves garlic
- 1 large egg
- 2 cups marinara sauce
- 1 cup mozzarella cheese
- 10 leaves basil leaves
Instructions
Preheat the oven to 400°F (200°C).
Slice the eggplants lengthwise into 1/4 inch thick slices. You should have about 12 slices.
Heat 3 tablespoons of olive oil in a large skillet over medium heat and cook the eggplant slices in batches, seasoning with salt and pepper, until tender and lightly browned on both sides. This should take around 2-3 minutes per side.
Remove the cooked eggplant slices and place them on a paper towel-lined plate to absorb excess oil.
In a mixing bowl, combine ricotta cheese, cottage cheese, cooked lentils, chopped spinach, minced garlic, and the beaten egg. Mix well and season with a bit more salt and pepper to taste.
Spread 1/4 cup of the cheese and lentil mixture onto each eggplant slice and roll them up tightly.
In a 9x13 inch baking dish, spread 1 cup of marinara sauce on the bottom. Arrange the eggplant rolls seam-side down in the dish.
Cover the eggplant rolls with the remaining marinara sauce and sprinkle mozzarella cheese evenly over the top.
Place the dish in the preheated oven and bake for 25-30 minutes until the cheese is melted and bubbly and the rollatini are heated through.
Remove from the oven and let cool for a few minutes before serving.
Garnish with fresh basil leaves just before serving.
Nutrition Facts
Calories |
2302 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 141.3 g | 181% | |
| Saturated Fat | 45.8 g | 229% | |
| Polyunsaturated Fat | 14.5 g | ||
| Cholesterol | 465 mg | 155% | |
| Sodium | 6578 mg | 286% | |
| Total Carbohydrate | 170.7 g | 62% | |
| Dietary Fiber | 57.3 g | 205% | |
| Total Sugars | 79.5 g | ||
| Protein | 111.2 g | 222% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 2185 mg | 168% | |
| Iron | 12.9 mg | 72% | |
| Potassium | 4533 mg | 96% | |
*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.
