How to make Eggplant Rollatini
Prep time: 15 minutes | Cook time: 50 minutes | Makes 6 to 8
rollatini
rollatini
Nonstick cooking spray
1 large eggplant
1 tablespoon salt
1 teaspoon extra-virgin olive oil
1 pound fresh spinach (about 10 cups)
½ cup part-skim ricotta cheese
¾ cup shredded part-skim mozzarella cheese, divided
¼ cup shredded Parmigiano-Reggiano cheese
1 egg
1 teaspoon minced garlic
½ cup low-sugar jarred marinara sauce, divided
1 large eggplant
1 tablespoon salt
1 teaspoon extra-virgin olive oil
1 pound fresh spinach (about 10 cups)
½ cup part-skim ricotta cheese
¾ cup shredded part-skim mozzarella cheese, divided
¼ cup shredded Parmigiano-Reggiano cheese
1 egg
1 teaspoon minced garlic
½ cup low-sugar jarred marinara sauce, divided
1 Preheat
the oven to 400°F. Spray 1 or 2 baking sheets with the cooking
2 Slice
the eggplant lengthwise into ¼-inch pieces. Lay the slices on a
help release some of the water in the eggplant. Pat dry afterward. It’s okay
to wipe off some of the salt before baking.
help release some of the water in the eggplant. Pat dry afterward. It’s okay
to wipe off some of the salt before baking.
3 Place
the eggplant on the baking sheet and bake for 10 minutes.
4 Put
a large pot over medium-high heat. Heat the olive oil for 1 minute.
or until wilted. Set aside to let cool.
or until wilted. Set aside to let cool.
5 Combine
the ricotta, ¼ cup of mozzarella, Parmigiano-Reggiano, egg,
it into the cheese mixture.
it into the cheese mixture.
6 Spread
¼ cup of the marinara sauce across the bottom of an 8-by-8-inch
7 Spread
the cheese mixture (about 2 tablespoons each) onto each
Continue until all eggplant slices are made into roll-ups and placed in the
pan.
Continue until all eggplant slices are made into roll-ups and placed in the
pan.
8 Top
the rolled eggplant with the remaining ¼ cup of marinara and ½ cup
9 Reduce
the oven temperature to 350°F. Cover the baking sheets with aluminum foil and bake for 30
minutes. Remove the foil and bake for an additional 10 minutes, or until the
cheese is brown and bubbly.
Per Serving (2 rollatini):
Calories: 160; Total fat: 7g; Protein: 11g; Carbs: 16g; Fiber: 6g; Sugar: 8g; Sodium: 330mg
Calories: 160; Total fat: 7g; Protein: 11g; Carbs: 16g; Fiber: 6g; Sugar: 8g; Sodium: 330mg
