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Roasted Eggplant Rollatini

Roasted Eggplant Rollatini
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This Roasted Eggplant Rollatini is much lighter than the regular version. Using part skim ricotta and mozzarella saves fat and calories to help keep your healthy eating plan on track. This healthy vegetarian meal just screams Italian comfort food.


For more recipes and information about Anne, check out her Featured Foodies profile page.


Preparation Time30 min

Cooking Time30 min


  • 1 very large eggplant
  • 16 ounces part skim ricotta
  • 1 cup grated part skim mozzarella, divided
  • 3/5 cup grated pecorino Romano (plus more to sprinkle on top)
  • 1 egg
  • 10 ounces frozen chopped spinach, defrosted and squeeze drained
  • 1 clove garlic, grated (or ¼ tsp garlic powder)
  • 2 cups basic marinara sauce
  • 1/4 cup olive oil or olive oil spray
  • salt and pepper to taste
  • fresh basil leaves for garnish


  1. Preheat the oven to 400 degrees F.

  2. To prepare the eggplant slices, trim about ½ inch from the top and bottom of the eggplant then slice it into planks measuring between ¼ and ½ inch thick.

  3. Brush the eggplant slices with olive oil then place them oiled side down onto a baking sheet that’s been lined with foil and sprayed with nonstick spray.

  4. Brush the tops of the eggplant slices with the oil and bake them for 10 minutes on the first side then turn them over and bake them for 10 minutes on the second side.

  5. Remove the pans from the oven and allow them to cool completely while you make the filling.

  6. Stir together the ricotta, egg, pecorino, spinach, garlic, salt, pepper and ½ the mozzarella, until you have a fairly homogenous mixture then set aside.

  7. Spoon ½ cup of marinara onto the bottom of a greased casserole dish.

  8. Evenly divide the filling among the cooled eggplant slices by placing a large dollop towards the wider end of each slice.

  9. Roll the eggplant slices around the filling and place them seam side down into the casserole dish. Once you have them all rolled, spoon additional marinara over each rollatini then sprinkle them with pecorino and the remaining mozzarella and bake it for 30 minutes at 375 degree F.

  10. When it comes out of the oven let it rest for at least 10 minutes to set then tear some fresh basil over the top and serve.

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