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How to Make Cheesy Eggplant Rollatini
This lighter eggplant rollatini delivers classic Italian comfort with fewer carbohydrates and less saturated fat than traditional eggplant parmesan. Thinly sliced eggplant is roasted instead of breaded, then filled with a savory mixture of ricotta, mozzarella, and sautéed kale, onion, and garlic for added fiber and flavor. The result is a diabetes-friendly, vegetarian main dish that fits well into a low-fat eating pattern while still feeling hearty and satisfying.
25 min prep time
35 min cook time
6servings
3 eggplant rollatini with sauce
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Step-By-Step Instructions:
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Preheat the oven to 400 degrees F. Arrange the eggplant slices in a single layer on two rimmed baking sheets. Lightly coat both sides with olive oil cooking spray. Roast for 18–22 minutes, flipping halfway, until tender and pliable. Remove from the oven and set aside to cool.
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Heat the remaining 1/2 tsp of olive oil in a large skillet over medium heat. Add the chopped onion and cook for 4–5 minutes, until softened. Add the garlic and cook for 30 seconds. Add the kale and cook, stirring, for 3–4 minutes, until fully wilted and any moisture has cooked off. Remove from heat and cool slightly.
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In a medium bowl, combine the ricotta, mozzarella, Greek yogurt, black pepper, and Italian seasoning. Stir in the cooled kale mixture until evenly incorporated.
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Spread 2 cups of crushed tomatoes evenly in the bottom of a 9 X 13-inch baking dish. Place 1/4 cup of filling at one end of each eggplant slice and roll up nice and snug. Arrange seam-side down in the baking dish on top of the tomatoes.
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Cover loosely with foil and bake at 375 degrees F for 30 minutes. Uncover and bake an additional 20-25 minutes, until the eggplant starts to brown and the tomato sauce is lightly bubbling. Sprinkle with crushed red pepper flakes, if using.
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Let the dish stand for 5 minutes before serving. Top with the torn basil and divide into 6 servings, with 3 rollatini per plate and sauce spooned over the top.
Nutrition facts
6 Servings
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Serving Size
3 eggplant rollatini with sauce
- Amount per serving Calories 130
- % Daily value*
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Total Fat
4g
5%
- Saturated Fat 2g 10%
- Trans Fats 0g
- Cholesterol 15mg 5%
- Sodium 90mg 4%
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Total Carbohydrate
18g
7%
- Dietary Fiber 6g 21%
- Total Sugars 8g
- Added Sugars 0g 0%
- Protein 9g
- Potassium 750mg 16%
Ingredients
eggplant (about 2 lb total, sliced lengthwise into 1/4-inch-thick strips. You should have 18 strips.)
2 med
Olive oil cooking spray
1 tsp
olive oil
1/2 tsp
yellow onion (about 4 oz, finely chopped)
1 small
garlic (minced)
2 clove
kale (chopped, tough stems removed)
4 cup
part-skim ricotta cheese
3/4 cup
low-fat shredded mozzarella cheese
1/4 cup
Plain Nonfat Greek yogurt
1/4 cup
black pepper
1/4 tsp
dried Italian seasoning
1/2 tsp
no-salt-added crushed tomatoes
2 cup
crushed red pepper flakes
1/4 tsp
packed torn basil leaves
1/4 cup
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