Another day in the kitchen means another great recipe for you to enjoy. I’m thinking Italiano tonight! When I say that, did you instantly think of a carbaholic meal? Now, get that thought out of your head because I’m NOT using any type of pasta tonight. Instead, I’m opting for an eggplant!
This eggplant rollatini is filled with an ooey, gooey cheesy filling that you’re sure to enjoy. Hey, you might even forget that you’re eating eggplant!
Here is what you’ll need:
- 1 eggplant
- 1 cup low-fat ricotta
- 1 cup mozzarella
- 1/2 cup parmesan
- 1 cup cooked spinach*
- 1 egg
- 1/2 tsp garlic powder
- 1 tsp oregano
- 1 tsp thyme
- Salt and pepper, to taste
- 1 jar tomato sauceHere is what you’ll need:
* I prefer to use fresh spinach, and cook until wilted. Feel free to do the same or use frozen spinach if that is your preferred method 🙂
Preheat the oven to 400 degrees.
Slice the ends off the eggplants; cut strips lengthwise. I got about 8 good ones out of each.
Place eggplant strips on a greased baking sheet and bake for 12 minutes. Allow to cool. In the meantime, prepare the filling: in a medium bowl, combine ricotta, mozzarella, parmesan, egg, garlic powder, oregano, thyme, salt and pepper. Stir in spinach.
In a baking dish, spread 1 cup of tomato sauce on the bottom. I used a combination of Prego Heart Smart pesto marinara and Ragu mushroom & peppers!
Spread 2-3 Tbsp of filling on each eggplant slice — covering no more than 2/3 of each slice. Roll up eggplant slice and place in the baking dish, seam side down. Repeat with remaining eggplant.
Add another cup of tomato sauce to cover the eggplant rollatinis, and top with mozzarella cheese.
Place in the oven and bake for 25 minutes, and broil for 2-3 minutes — make sure to keep an eye on it! Let cool for 5 minutes. Garnish with a little parsley and enjoy!