Low Fat Eggplant Aubergine Rollatini
Delight in the wholesome flavors of Low Fat Eggplant (Aubergine) Rollatini, a lighter twist on a classic Italian favorite that's perfect for health-conscious eaters. This comforting dish features tender slices of eggplant rolled around a creamy filling of low-fat ricotta, mozzarella, Parmesan, and fresh basil, all baked in a rich marinara sauce until perfectly bubbly. By using low-fat cheeses and skipping the traditional breading and frying, this recipe delivers indulgent taste with fewer calories. Ideal for a satisfying vegetarian dinner or as an impressive appetizer, this quick-prep rollatini is a crowd-pleasing choice that's brimming with Mediterranean flavors. Serve it with a crisp side salad or a slice of whole-grain bread for a balanced, guilt-free meal that's as nutritious as it is delicious!
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Recipe Information
Ingredients
- 2 medium Eggplant (Aubergine)
- 1 teaspoon Salt
- 1 cup Low-fat ricotta cheese
- 1 cup Low-fat mozzarella cheese, shredded
- 2 tablespoons Grated Parmesan cheese
- 1 large Egg
- 2 tablespoons Fresh basil leaves, chopped
- 2 cloves Garlic, minced
- 0.5 teaspoon Black pepper
- 2 cups Marinara sauce
- 1 as needed Cooking spray
Instructions
Preheat your oven to 375°F (190°C).
Slice the eggplants lengthwise into thin, even slices (about 1/4 inch thick). You should have approximately 10-12 slices.
Sprinkle both sides of the eggplant slices with salt and lay them on a clean kitchen towel or paper towels. Let them sit for 15 minutes to draw out excess moisture.
While the eggplants are resting, prepare the filling. In a mixing bowl, combine the low-fat ricotta cheese, half the mozzarella cheese (reserve the rest for later), Parmesan cheese, egg, chopped basil, minced garlic, and black pepper. Mix until smooth and well combined.
After 15 minutes, pat the eggplant slices dry with a clean towel to remove the drawn-out moisture and excess salt.
Lightly coat a large non-stick skillet with cooking spray and heat over medium-high heat. Cook the eggplant slices for 1-2 minutes on each side, just until softened. Set them aside to cool slightly.
Spread 1/2 cup of marinara sauce evenly over the bottom of a 9x13-inch baking dish.
Take one eggplant slice and place about 2 tablespoons of the ricotta mixture at one end. Roll the slice tightly around the filling and place it seam-side down in the prepared baking dish. Repeat with the remaining eggplant slices and filling.
Pour the remaining marinara sauce over the rolled eggplant slices, making sure to cover them evenly.
Sprinkle the reserved mozzarella cheese evenly over the top.
Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes.
Remove the foil and bake for an additional 15 minutes, or until the cheese is melted and bubbly.
Let the rollatini cool for 5-10 minutes before serving. Garnish with additional fresh basil leaves, if desired, and enjoy!
Nutrition Facts
Calories |
1058 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 54.9 g | 70% | |
| Saturated Fat | 28.8 g | 144% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 336 mg | 112% | |
| Sodium | 3630 mg | 158% | |
| Total Carbohydrate | 69.9 g | 25% | |
| Dietary Fiber | 22.4 g | 80% | |
| Total Sugars | 40.9 g | ||
| Protein | 80.8 g | 162% | |
| Vitamin D | 1.1 mcg | 6% | |
| Calcium | 1649 mg | 127% | |
| Iron | 4.7 mg | 26% | |
| Potassium | 2062 mg | 44% | |
*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.
