Eggplant Rollatini – Indulge in the mouthwatering goodness of Skinny Eggplant Rollatini, a guilt-free twist on the classic Italian favorite. This delectable dish features thinly sliced eggplant filled with a delightful mixture of reduced-fat ricotta, spinach, and gooey mozzarella. Topped with a tangy tomato passata and a generous sprinkling of Parmesan, this recipe promises a burst of flavors that will leave you craving more. Say goodbye to heavy, calorie-laden dishes and say hello to a lighter, healthier version that doesn’t compromise on taste!
In our little family, Skinny Eggplant Rollatini has woven its way into our hearts and kitchen. It all began when my husband, an avid foodie, embarked on a quest to find a dish that’s both wholesome and scrumptious. One evening, he surprised me with this brilliant creation, and from the very first bite, we were hooked! It quickly became a staple at our dinner table, making regular appearances during family gatherings and special occasions.
I remember the joy on our kids’ faces as they rolled up their sleeves to help assemble the rollatini, making it a fun and interactive cooking experience. And let me tell you, there’s nothing quite like the aroma of this dish wafting through the house as it bakes in the oven. Every time we prepare it, our home is filled with warmth and anticipation, reminding us that food is not just sustenance but a beautiful way to bring loved ones together.
Why This Skinny Eggplant Rollatini?
- Healthier Delight: With reduced-fat ricotta and a clever swap of ingredients, this recipe lets you enjoy the classic Italian flavors without the guilt.
- Versatility at Its Best: Whether you’re hosting a dinner party or a simple weeknight meal, Skinny Eggplant Rollatini is a versatile dish that impresses every time.
- Wholesome Ingredients: From the wholesome eggplants to the nutrient-rich spinach, this dish is packed with goodness that your body will thank you for.
- Cheesy Goodness: The combination of mozzarella and Parmesan creates a melty, cheesy goodness that’s simply irresistible.
- Love at First Bite: This dish is not just about the taste; it’s about the memories and emotions that come with sharing a heartwarming meal with your loved ones.
Ingredients:
- 2 large eggplants
- 250g reduced-fat ricotta cheese (9 oz.)
- 1 ½ cups shredded light mozzarella cheese, divided (½ cup and 1 cup)
- ½ cup shredded Parmesan cheese
- 250g frozen spinach, thawed and well-drained (9 oz.)
- 1 egg
- 1 clove garlic, minced (germ removed)
- Salt and pepper to taste
- 1 cup tomato passata or marinara sauce
Directions:
Preheat your oven to 400F/200C.
Slice the eggplants lengthwise, removing the ends. Lay 12 eggplant slices on a baking sheet sprayed with olive oil. You might need to use two baking sheets or bake in batches, depending on the oven’s size.
Bake the eggplant slices for 10 minutes, then remove them from the oven and let them cool.
While the eggplants are baking, prepare the ricotta and spinach mixture. In a bowl, mix the ricotta, ½ cup of mozzarella, Parmesan, spinach, egg, and minced garlic. Season the mixture with salt and pepper to your liking.
Spread ½ cup of tomato sauce on the bottom of a large baking dish.
Generously spread the ricotta and spinach mixture onto each eggplant slice (approximately two heaped tablespoons each). Roll up the eggplant slices and place them seam side down in the prepared baking dish. Continue with the remaining eggplant slices.
Top the rollatini with the remaining ½ cup of tomato sauce and sprinkle the remaining 1 cup of mozzarella on top.
Cover the baking dish with foil, reduce the oven temperature to 350F, and bake for 45 minutes.
Remove the foil and bake for another 15 minutes or until the cheese turns golden brown.
Notes:
- Feel free to adjust the seasonings to suit your taste buds. You can add a pinch of red pepper flakes for a little kick or some fresh basil for extra herbal notes.
- For a heartier variation, you can add cooked ground turkey or chicken to the ricotta and spinach mixture.
In conclusion, Skinny Eggplant Rollatini is more than just a recipe; it’s a culinary adventure that brings joy, flavor, and healthfulness to your table. From the first slice of tender eggplant to the last cheesy bite, this dish captivates the senses and leaves a lasting impression on your taste buds.
Its charm lies not only in its delicious taste but also in the memories and moments it creates. As a food blogger and a home cook, I’ve witnessed firsthand how this wholesome and satisfying meal has transformed our family gatherings and weeknight dinners into cherished occasions filled with laughter and love.
With its reduced-fat ricotta, nutrient-packed spinach, and a tantalizing blend of cheeses, this Skinny Eggplant Rollatini proves that healthier eating doesn’t have to sacrifice flavor. It’s the perfect balance of indulgence and nutrition, making it an ideal option for those seeking a guilt-free yet delightful culinary experience.
So, the next time you find yourself craving a comforting Italian classic, let Skinny Eggplant Rollatini be your go-to choice. Gather your loved ones around the table, and watch as they savor each bite with delight. Whether you’re a seasoned home cook or just starting your culinary journey, this recipe is sure to become a beloved addition to your repertoire.
From our family to yours, we hope you embark on this flavorful adventure and create your own cherished memories with this delectable dish. Remember, good food is not just about nourishing the body; it’s about feeding the soul and creating connections that last a lifetime. Enjoy the magic of Skinny Eggplant Rollatini and make every mealtime a special occasion. Happy cooking!
Frequently Asked Questions
Can I make Skinny Eggplant Rollatini ahead of time?
Yes, absolutely! You can prepare the dish in advance and refrigerate it before baking. Just remember to adjust the baking time slightly if the rollatini is cold from the fridge. Cover it with foil and bake until it’s heated through and the cheese is bubbly.
Can I freeze leftovers?
Certainly! If you have any leftovers, wrap them tightly in plastic wrap and store them in an airtight container in the freezer. When you’re ready to enjoy the leftovers, thaw them in the refrigerator overnight and reheat them in the oven until they’re heated through.
Can I substitute the spinach with another vegetable?
Of course! While spinach adds a delightful flavor to the rollatini, you can experiment with other vegetables like kale, zucchini, or even sautéed mushrooms. Get creative and make it your own!
Eggplant Rollatini
Ingredients
- 2 large eggplants
- 250 g reduced-fat ricotta cheese 9 oz.
- 1 ½ cups shredded light mozzarella cheese divided (½ cup and 1 cup)
- ½ cup shredded Parmesan cheese
- 250 g frozen spinach thawed and well-drained (9 oz.)
- 1 egg
- 1 clove garlic minced (germ removed)
- Salt and pepper to taste
- 1 cup tomato passata or marinara sauce
Instructions
- Preheat your oven to 400F/200C.
- Slice the eggplants lengthwise, removing the ends. Lay 12 eggplant slices on a baking sheet sprayed with olive oil. You might need to use two baking sheets or bake in batches, depending on the oven's size.
- Bake the eggplant slices for 10 minutes, then remove them from the oven and let them cool.
- While the eggplants are baking, prepare the ricotta and spinach mixture. In a bowl, mix the ricotta, ½ cup of mozzarella, Parmesan, spinach, egg, and minced garlic. Season the mixture with salt and pepper to your liking.
- Spread ½ cup of tomato sauce on the bottom of a large baking dish.
- Generously spread the ricotta and spinach mixture onto each eggplant slice (approximately two heaped tablespoons each). Roll up the eggplant slices and place them seam side down in the prepared baking dish. Continue with the remaining eggplant slices.
- Top the rollatini with the remaining ½ cup of tomato sauce and sprinkle the remaining 1 cup of mozzarella on top.
- Cover the baking dish with foil, reduce the oven temperature to 350F, and bake for 45 minutes.
- Remove the foil and bake for another 15 minutes or until the cheese turns golden brown.
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