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Eggplant Rollatini

Delicious and healthy eggplant rollatini, a perfect lightened-up version of a classic Italian dish. Thinly sliced eggplant is filled with a creamy ricotta mixture, topped with marinara sauce, and baked until golden and bubbly.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 6
Cuisine: Chinese
Calories: 120
Ingredients Method Notes

Ingredients
  

For the Eggplant:
  • 1 large eggplant
  • 1 tablespoon olive oil
For the Filling:
  • 1 cup part-skim ricotta cheese
  • 0.5 cup grated Parmesan cheese
  • 1 large egg
  • 0.5 cup chopped fresh parsley
  • 0.25 teaspoon salt
  • 0.125 teaspoon black pepper
For Assembly:
  • 2 cups marinara sauce
  • 0.5 cup shredded mozzarella cheese

Method
 

Preparation Steps
  1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper and brush with olive oil.
  2. Slice the eggplant lengthwise into 0.25-inch thick slices. Arrange slices in a single layer on the prepared baking sheet and brush with a little more olive oil.
  3. Bake for 15-20 minutes, or until tender and lightly golden. Remove from oven and let cool slightly.
  4. In a medium bowl, combine ricotta cheese, Parmesan cheese, egg, parsley, salt, and pepper. Mix well.
  5. Spread about 0.5 cup of marinara sauce in the bottom of a 9x13 inch baking dish.
  6. Place about 2 tablespoons of the ricotta mixture onto one end of each eggplant slice and roll it up. Arrange the rolled eggplant slices seam-side down in the baking dish.
  7. Pour the remaining marinara sauce over the eggplant rolls. Sprinkle with mozzarella cheese.
  8. Bake for 20-25 minutes, or until the sauce is bubbly and the cheese is melted and lightly golden.
  9. Let stand for a few minutes before serving.

Notes

Serve hot as a main course or a side dish. This recipe can be made ahead of time and reheated.