How To Make Eggplant Rollatini
Indulge in these delightful low-carb Eggplant Rollatini, featuring delicate eggplant slices that are generously stuffed with a creamy spinach and ricotta cheese mixture. Each roll is then lovingly adorned with marinara sauce and a layer of melted mozzarella. This dish is a healthier option, as it requires no frying or breadcrumbs!
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Ingredients
- 2 medium Italian eggplants
- kosher salt and fresh black pepper
- 1/2 cup grated Pecorino Romano cheese
- 8 oz frozen spinach
- 1 garlic clove
- 1 cup shredded part-skim mozzarella (Polly-O)
- 1 1/2 cups quick marinara sauce
- 1 large egg
- 1/2 cup part skim ricotta cheese
Instructions
- 1
Trim the ends off the eggplants. Slice each eggplant lengthwise into 1/4-inch thick pieces, aiming for approximately 10 slices of uniform size. A mandolin slicer will make this task easier.
- 2
Dust the eggplant slices with kosher salt to draw out moisture and reduce bitterness. Allow them to rest for about 10 to 15 minutes. Afterward, use a towel to pat them dry.
- 3
Preheat your oven to 400°F. Season the eggplant slices with a bit more salt and pepper, then lay them out on two baking sheets lined with parchment paper. Cover the sheets tightly with aluminum foil and bake until the eggplant is soft and flexible but not completely cooked, which should take around 8 to 10 minutes.
- 4
Pour 1/4 cup of marinara sauce into the bottom of a 13 x 9-inch baking dish, spreading it evenly.
- 5
In a medium-sized bowl, whisk the egg, then combine it with ricotta cheese, Pecorino Romano, spinach, minced garlic, 1/4 teaspoon of salt, and 1/8 teaspoon of pepper, mixing until well incorporated.
- 6
Use paper towels to dry the eggplant slices. Take the ricotta-spinach mixture and divide it evenly (approximately 2 generous tablespoons for each slice), placing it at one end of each eggplant slice and spreading it out. Starting from the end with the filling, roll up each slice tightly and place them seam side down in the prepared baking dish. Pour the remaining marinara sauce over the top and sprinkle with mozzarella cheese, then cover with foil.
- 7
Bake in the oven until the eggplant is extremely tender, which should take about 60 minutes. After removing from the oven, let it cool for 5 minutes before serving, optionally garnished with extra Pecorino Romano cheese.