Healthy Eggplant Rollatini (Printable)

Roasted eggplant filled with ricotta and spinach, baked with marinara and mozzarella for a light Italian main.

# What You'll Need:

→ Vegetables

01 - 2 large eggplants, sliced lengthwise into 1/4-inch thick planks
02 - 2 cups fresh spinach, chopped
03 - 2 cloves garlic, minced

→ Cheeses

04 - 1 1/2 cups part-skim ricotta cheese
05 - 1/2 cup grated Parmesan cheese
06 - 1 1/2 cups shredded part-skim mozzarella cheese, divided

→ Sauces

07 - 2 cups marinara sauce, no sugar added

→ Additions & Seasonings

08 - 1 large egg, lightly beaten
09 - 1/4 teaspoon ground nutmeg
10 - 1/2 teaspoon dried Italian herbs
11 - 1/4 teaspoon black pepper
12 - 1/2 teaspoon kosher salt
13 - 2 tablespoons fresh basil, thinly sliced, plus extra for garnish
14 - 2 tablespoons olive oil

# Steps:

01 - Preheat oven to 400°F (200°F). Line two baking sheets with parchment paper.
02 - Arrange eggplant slices on the prepared sheets. Brush both sides lightly with olive oil and sprinkle with kosher salt and black pepper.
03 - Bake eggplant slices for 15 to 20 minutes, flipping halfway, until softened and pliable but not overly browned. Remove from oven and allow to cool slightly. Lower oven temperature to 375°F (190°C).
04 - Heat a skillet over medium heat. Add a little olive oil and sauté minced garlic for 30 seconds. Add chopped spinach; cook until wilted. Transfer mixture to a bowl and cool.
05 - In a large bowl, combine ricotta, Parmesan, half the mozzarella, cooked spinach, beaten egg, ground nutmeg, Italian herbs, black pepper, kosher salt, and sliced basil. Mix thoroughly.
06 - Spread 1 cup marinara sauce evenly over the bottom of a 9x13-inch baking dish.
07 - Place 2 to 3 tablespoons of ricotta mixture at the end of each eggplant slice. Roll tightly and arrange seam-side down in the baking dish.
08 - Cover the rolls with remaining marinara sauce. Sprinkle with remaining mozzarella cheese. Bake uncovered at 375°F (190°C) for 25 minutes, until bubbling and cheese is golden.
09 - Allow to rest for 5 to 10 minutes after baking. Garnish with fresh basil before serving.

# Expert Tips:

01 -
  • This recipe transforms humble ingredients into something you’d happily serve to guests without a second thought.
  • It’s earned its place in my weeknight rotation because it’s hearty without ever feeling heavy.
02 -
  • Let the eggplant cool just enough before rolling—if it’s too hot the filling can get runny and hard to handle.
  • Be generous with the sauce at the bottom to prevent sticking; I used too little once and had to scrape rollatini from the pan.
03 -
  • Brush eggplant lightly, not heavily, with oil for roasting—a little goes a long way for tenderness without greasiness.
  • Bake uncovered so that the cheese bubbles and browns instead of steaming under foil.

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