Eggplant Rollatini
SMART SUBSTITUTION Using part-skim cheeses—such as the ricotta and mozzarella in this recipe—in place of full-fat versions is one easy way to make a favorite pasta dish healthier. And before they are filled and rolled, the eggplant slices are baked, without any oil, instead of being breaded and fried.
Recipe information
Yield
serves 4
Ingredients
Preparation
Step 1
Preheat oven to 375°F. Season eggplant with salt and pepper; arrange on a parchment-lined baking sheet. Cover baking sheet securely with parchment, then foil, and bake until eggplant is tender and pliable but not fully cooked, 10 to 12 minutes.
Step 2
Spread 1/4 cup marinara sauce on the bottom of a 2-quart baking dish. In a small bowl, mix together ricotta, Parmesan, egg, garlic, 1/4 teaspoon salt, and 1/8 teaspoon pepper.
Step 3
Pat eggplant dry with paper towels. Dividing evenly, spoon ricotta mixture onto short end of eggplant slices, leaving a 1-inch border on the end and a 1/4-inch border on either side. Starting at the short end, roll up slices; arrange in prepared dish, seam side down. Top with remaining 3/4 cup marinara sauce.
Step 4
Cover dish with foil, and bake until eggplant is very tender, 50 to 60 minutes. Uncover and sprinkle with mozzarella; bake until cheese is melted, 3 to 5 minutes. Remove from oven and let cool 5 minutes before serving with bread, if desired, and topped with additional Parmesan.
Filling the dish
Step 5
Precooking the eggplant slices makes them pliable enough to roll around the filling. Arranging the stuffed eggplant slices in a single snug layer, seam side down, ensures that each rollatino cooks through evenly.
Nutrition Information
Step 6
(Per Serving)
Step 7
Calories: 267
Step 8
Fat: 12.8g (6.8g Saturated Fat)
Step 9
Protein: 19g
Step 10
Carbohydrates: 21.2g
Step 11
Fiber: 8.7g
