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Eggplant Rollatini

Eggplant Rollatini

  • Author: Nicole | Fresh Apron
  • Prep Time: 40 minutes
  • Eggplant Cook Time: 10 minutes
  • Cook Time: 40 minutes
  • Total Time: 1 hour 30 minutes
  • Yield: 2-3 servings 1x

Description

This cheesy Spinach Eggplant Rollatini is baked to perfection. It's filled with ricotta and spinach, baked in marinara sauce, and topped with shredded mozzarella. This is a great way to use all those garden-fresh and farmers market eggplants. This low-carb dish will have you asking for seconds!


Ingredients

Scale
  • 1 large eggplant, cut lengthwise into 1/4 inch slices (about 8 slices)
  • 2 cups baby spinach, packed
  • 1 cup ricotta cheese (whole milk or part-skim)
  • 1 tablespoon grated parmesan
  • 1 egg
  • 2 tablespoons + 1/2 cup shredded mozzarella
  • 1/8 teaspoon garlic powder
  • salt and pepper to taste
  • 1 1/4 cup marinara

Instructions

Prepare the Eggplant

  1. Lay eggplant slices out on a clean dish towel or a few paper towels. Sprinkle with salt and let sit 20-30 minutes to draw out excess moisture and bitterness. While this sits, prepare the Spinach Ricotta Filling.
  2. Preheat oven to 400°.
  3. Pat eggplant dry and wipe off excess moisture and salt. Lay slice out on 2 parchment-lined baking sheets. Season with a little salt and pepper. Lightly spray with olive oil. Bake for 8-10 minutes or until they're tender enough to roll. Let cool 2-3 minutes before assembling the rollatini.

Prepare the Spinach Ricotta Filling

  1. Roughly chop the baby spinach. In a large skillet, heat a drizzle of olive oil over medium-low heat. Add the spinach and cook, stirring, until it starts to wilt. Put the cooked spinach in a small bowl and set aside to cool.
  2. In a medium bowl, add the ricotta, parmesan, egg, 2 tablespoons mozzarella, and garlic powder. Season with salt and pepper to taste. Set aside.
  3. Using paper towels or a cheese cloth, squeeze the liquid out of the chopped spinach. Add the spinach to the ricotta mixture and stir to combine.

Assemble and Bake the Eggplant Rollatini

  1. Spread 1/2 cup marinara on the bottom of an 8x8 baking dish. Set aside.
  2. Divide the ricotta mixture among the eggplant slices, spreading evenly over each slice. Starting at the shorter end, roll carefully then place seam side down in the baking dish.
  3. Top rolls with remaining marinara, and half cup of shredded mozzarella. Cover baking dish with foil.
  4. Bake for 35-40 minutes or until sauce is bubbly and eggplant is tender. Remove foil for last 5 minutes of backing to be sure the mozzarella is melted. 
  5. Let cool 5 minutes, then top with fresh basil for serving.

Notes

You can use 2 smaller eggplants if you don't have a large one.