Low Sodium Eggplant Rollatini
Indulge guilt-free in the deliciousness of **Low Sodium Eggplant Rollatini**, a healthy twist on the classic Italian favorite! Perfect for anyone watching their sodium intake without sacrificing flavor, this recipe features tender baked slices of eggplant stuffed with a creamy ricotta, Parmesan, and garlic-infused spinach filling. Each rollatini is nestled in a vibrant, low-sodium tomato sauce and topped with part-skim mozzarella for that irresistibly gooey, cheesy finish. This dish is not only wholesome but also simple to prepare, with a 30-minute prep time and 40-minute bake time. Garnished with fresh basil, this elegant yet comforting entrée is a fantastic option for dinner parties, family meals, or a cozy night in. Serve it alongside a fresh salad or whole-grain pasta for a complete, heart-healthy meal!
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Recipe Information
Ingredients
- 2 large eggplant
- 3 tablespoons extra virgin olive oil
- 1 cup ricotta cheese
- 1 cup Parmesan cheese, grated
- 2 cups fresh spinach
- 2 cloves garlic, minced
- 2 cups low-sodium tomato sauce
- 1 cup part-skim mozzarella cheese, shredded
- 0.25 cup fresh basil, chopped
- 0.25 teaspoon black pepper
Instructions
Preheat your oven to 375°F (190°C).
Cut the eggplants lengthwise into 1/4-inch thick slices. You should have about 12 slices total.
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the spinach and cook until wilted, about 3 minutes. Remove from heat and allow to cool slightly.
In a mixing bowl, combine the ricotta cheese, 1/2 cup of grated Parmesan, cooled spinach, minced garlic, and black pepper. Stir well to form the filling.
Brush both sides of the eggplant slices with the remaining olive oil. Place the slices on baking sheets and bake for 10 minutes, or until just tender.
Remove the eggplant from the oven and allow to cool slightly. Reduce the oven temperature to 350°F (175°C).
Spoon about 2 tablespoons of the ricotta mixture onto the wider end of each eggplant slice and carefully roll them up.
Spread 1 cup of the low-sodium tomato sauce in the bottom of a 9x13 inch baking dish. Place each rollatini seam-side down in the dish.
Pour the remaining tomato sauce over the eggplant rollatini and sprinkle with shredded mozzarella and the remaining Parmesan cheese.
Cover the baking 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 bubbly and golden.
Garnish with fresh basil before serving. Serve hot.
Nutrition Facts
Calories |
1998 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 116.1 g | 149% | |
| Saturated Fat | 50.9 g | 254% | |
| Polyunsaturated Fat | 1.0 g | ||
| Cholesterol | 291 mg | 97% | |
| Sodium | 3981 mg | 173% | |
| Total Carbohydrate | 160.1 g | 58% | |
| Dietary Fiber | 53.3 g | 190% | |
| Total Sugars | 90.0 g | ||
| Protein | 115.4 g | 231% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 3149 mg | 242% | |
| Iron | 13.0 mg | 72% | |
| Potassium | 5030 mg | 107% | |
*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.
