Sep 18, 2013

Best Skinny Eggplant Rollatini with Spinach



This decadent, cheesy Italian comfort dish is my favorite way to enjoy eggplant and now that the weather is getting cooler, a great excuse to turn on your oven. Thin slices of eggplant are baked, then stuffed with ricotta, parmesan and spinach and baked with my homemade marinara sauce and topped with melted mozzarella cheese. Folks, this dish is restaurant quality (without the frying and extra fat you'd get in a restaurant).


If you're thinking your not a fan of eggplant, I know this recipe will change your mind. The eggplant is sliced so thin (I used my mandolin for perfect even slices) that it literally melts in your mouth once it's baked. A serving is super generous, you'll be stuffed for under 250 calories. And it's meatless, so you can save this for meatless Mondays (but honestly I can eat this every day).

In the past I've sliced my eggplant a little thicker, but trust me, it's just not the same. I prefer to use two medium eggplants so my slices all come out even in size (can you say OCD?) and I save the odd-sized pieces for another recipe (chop it up and simmer it in marinara for a delicious Eggplant and Tomato Sauce). But if you prefer to use one large one and don't mind all your rolls coming out different sizes, go for it. This recipe is a little more time consuming, so save this for the weekend when you can play some music and sip some wine while you cook… Bon Appetit!

PS- for those who want to know what brand of Mandolin, it's available on Amazon, it's from OXO (click to see).


Best Skinny Eggplant Rollatini with Spinach
Skinnytaste.com
Servings: 5 • Size: 2 rollatini • Old Points: 5 pts • Points+: 7 pts
Calories: 227 • Fat: 10 g • Carb: 18 g • Fiber: 5 g • Protein: 17 g • Sugar: 0 g
Sodium: 370 mg (without salt) • Cholesterol: 66 g

Ingredients:

  • 2 medium Italian eggplants, cut lengthwise into 10 (1/4-inch thick) slices (21 oz total when sliced)
  • kosher salt and fresh black pepper, to taste
  • 1 1/2 cups quick marinara sauce
  • 1 large egg
  • 1/2 cup part skim ricotta cheese
  • 1/2 cup grated Pecorino Romano cheese, plus more for serving
  • 8 oz frozen spinach, heated through and squeezed well
  • 1 garlic clove, minced
  • 1 cup (4 oz) shredded part-skim mozzarella (Polly-O)

Directions:


Cut the 2 ends off the eggplants. Cut the eggplants lengthwise, into 1/4-inch thick slices until you have a total of 10 slices about the same size. It's easiest to do this with a mandolin. My mandolin is from OXO,


Sprinkle the eggplant with kosher salt to help remove excess moisture and bitterness from the eggplants. Set aside for about 10 to 15 minutes. Pat dry with a towel.

Preheat oven to 400°F.  Season the eggplant with a little more salt and pepper,  then arrange on two parchment-lined baking sheets.  Cover tightly with foil and bake until eggplant is tender and pliable but NOT fully cooked, about 8 to 10 minutes.

Spread 1/4 cup marinara sauce on the bottom of a 13 x 9-inch baking dish.

In a medium bowl, beat the egg then mix together with ricotta, Pecorino Romano, spinach, garlic, 1/4 tsp salt and 1/8 tsp pepper.



Pat eggplant dry with paper towels.  Dividing the ricotta-spinach mixture (about 2 generous tablespoons each) evenly and spoon onto one end of each eggplant slice, spreading to cover.  Starting at the short end, roll up slices and arrange them each seam side down in the prepared dish.  Top with remaining marinara sauce and mozzarella cheese and tightly cover with foil.



Bake until the eggplant is very tender, about 60 minutes.  Remove from oven and let cool 5 minutes before serving with additional Pecorino Romano if desired.

144 comments :

  1. Is the carb count correct? 118g a serving?

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    Replies
    1. Thanks for catching, 18 gr for 2.

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    2. I adore this recipe and your entire website of great recipes. I hate using/wasting this much foil to roast the eggplant, so today I used 2 matching baking sheets, put the eggplant on the parchment, covered with an inverted matching baking sheet and used two metal office pinch pins to hold the sheets tightly together. Worked great and no wasted foil!!

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    3. I made this with fat free cheese, came out great, will make it often.

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  2. Have to try this wonderful receipe sounds so good and easy

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  3. No clue why it has sooo many carbs....where are the carbs coming from in the dish?

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    Replies
    1. Must be a typo, ill recheck...

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    2. spinach and eggplant have good carbs. i did the recipe last night and it was to die for. beyond delish

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  4. I'm assuming this freezes well?

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    1. Yes, freeze after it's cooked I think would be best.

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  5. Gina please get an AP for my iphone. Love your recipes, it would be so handy to access while grocery shopping!

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    1. I use the Ziplist app to download her recipes to my iphone. I can just pull them up when I'm in the store for the ingredient list. You can also click on the recipe link and it'll take you directly to this site and recipe.

      Although a Skinny Taste app would be wonderful! :)

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  6. Where did you get your mandoline from?

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    1. It's the OXO V blade mandoline, I love it! $40 on Amazon or at Target: http://www.amazon.com/OXO-Grips-V-Blade-Mandoline-Slicer/dp/B001THGPDO/ref=sr_1_1?s=home-garden&ie=UTF8&qid=1379554847&sr=1-1&keywords=oxo+mandoline

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    2. I have the same mandoline and got it at Kohl's

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  7. Do you think you could leave out the egg? My daughter is allergic to eggs... This recipe looks scrumptious!

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  8. Can you use fresh spinach instead of frozen?

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    1. Yes. Fresh spinach isn't available everywhere but if you have access to it, go for it!

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  9. How did you heat the spinach?

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    1. I microwaved it, but you can simmer on the stove too (follow package directions)

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  10. Definitely have to try this. Love the spinach!

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  11. Looks like a delicious reason to invest in a mandolin!

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  12. Absolutely delicious looking!

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  13. I love eggplant rollatini but rarely order it or made it because of how heavy it is. I really love how you lightened this dish up!

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  14. OMG! I love eggplant and am off to the store for the ingredients. Thank you, sue

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  15. Another WINNER RECIPE Gina!!!

    where oh where did you get your MANDOLIN?

    thanks
    Diane

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    1. Amazon, I will add the link above so you can see it.

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  16. You must be a mind reader.... I WAS going to make the eggplant parmesean for dinner tonight, but when I opened your site for the recipe, this one popped up and sounded PERFECT! I can't wait to try it :)

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  17. Looks sooooo good. I must invest in a mandolin now. I notice you posted a link for the mandolin on another recipe. OXO Good Grips V-Blade Mandoline Slicer on Amazon

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  18. Replies
    1. I think it will freeze fine once cooked.

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  19. Pampered Chef makes a great mandoline, and also something called the Simple Slicer that's not as complex and cheaper. I'm a consultant if anyone is looking. :) Love my simple slicer - can't wait to try it on this recipe!

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  20. Italian comfort food at its best! This looks so delicious, Gina!

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  21. I bought that exact Mandolin at Bed Bath and Beyond. I want take this!

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  22. I am allergic to eggplant. Will zucchini work with this recipe?

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    1. Tiziana Micallef9/19/13, 9:19 AM

      I don't think so as zucchini are a little bit fragile and won't roll properly. Maybe you can steam them a little bit before rolling. This will make them more flexi I guess :)

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    2. Actually I think it would work, I was meaning to try that myself!

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    3. I used it, I grilled it for 3-4 minutes to make it pliable. Yummy

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    4. I believe zuchini would work since last night i was on a skinny taste roll and tried her zuchini lasagna recipe

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  23. Made this tonight and it was delicious! I omitted the spinach (because I'm not a huge fan) and it was still melt in your mouth! Thanks for all of your great recipes!

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  24. Wish this was on the menu tonite. I'll go vegan with EnerG Egg Replacer and Daiya cheeses for substitutes.

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  25. Ah! I didn't realize the correct term for this was "rollatini"! Learn something new everyday!

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  26. This looks great! I have to make it, though I may have difficulty cutting aubergines so thin:)

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  27. Yum, this looks so delicious. I wish this would be waiting for me this evening when I come home. Great pictures!

    Sofie x
    http://littlegreensofie.blogspot.be/

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  28. I made your skinny chicken rollantini but now i have to make this. do you beleive i never cooked with eggplant before (embarassed) haha i have to try it! thanks!!!! p.s. the chicken rollantini was great!

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  29. Tiziana Micallef9/19/13, 7:31 AM

    Today I wanted to cook eggplant for sure but I wasn't sure how (either small pizza, moussaka or eggplant tortino) but now I decided...definetly Rollatini! Perfectly timed post for me :) Thanks Gina

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  30. Gina,
    I am so excited to try this. Big eggplant fan myself, but not the husband. I keep trying to find a recipe that he will like. This may be the one. Since he doesn't always appreciate your wonderful eggplant recipes, (love the baked eggplant parm boats), I do have to freeze portions. I have yet to find one of your recipes that haven't froze well. Some better than others but the taste is always there. As a matter of fact, I always keep the buttermilk mashed and the garlic mashed potatoes in servings of two vacuum sealed in the freezer. Portioned, healthy, and tasty in a second! We had some last night with chicken and salad. Thanks Gina, you make my life easier and tastier!!

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    1. I think he will love this one, you almost don't taste the eggplant!

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    2. I made it Sunday, I give up. He wouldn't even try it! :-( Oh well more for me. It was delicious. I ended up just pulling some fresh spinach out of my container of spring salad, chopped a little and threw it in raw to the ricotta mixture. I had about a half pound of 93% beef left from my Salisbury steaks I made up, so I threw a little in to the sauce in the casserole pan. It was just too good. I have a serving saved for lunch today and the rest I froze.

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  31. Do you think you could swap zucchini for the eggplant?

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  32. Do you think you could put this together ahead of time and bake later in the day? Or could you make a day ahead of time and reheat the next day?

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  33. Anything in a casserole dish, and I'm on board! This looks beautiful and tasty.

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  34. Have I told you how much I love you? This is my favorite, all time Italian dishes. Thank you for making a skinny version! You...you complete me. :-D

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  35. Roxanne Myers9/19/13, 11:46 AM

    Have never tried eggplant...have had a "visual" aversion to it since seeing a "Streets of San Francisco" episode back I the late 70's / early 80's...I know "DUMB". This looks delish...will work up the courage to try.

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  36. sipping wine and listening to music while cooking? you are my soul sister!

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    1. My favorite time to cook is when I'm not rushed (music and wine helps too) :)

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  37. I love that you used eggplant for this! We don't nearly get to eat it as often as we would like so this here is just perfect!

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  38. Looks delicious! Can't believe something that looks so tasty can also be good for you. Wonderful use of eggplant! Thanks for sharing.

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  39. Can you replace the ricotta with something else? I keep trying it but I really just don't like it :(

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    1. you hardly taste it, it's mostly spinach

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    2. I'm not much of a fan of ricotta either but using that egg really helps with the texture (which is what I really don't like) and you can't really taste it. this is how I do my lasagna too. Give it a try!

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    3. I used a low fat cottage cheese and everyone loved it:)

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  40. I was going to try cottage cheese.

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  41. Gina, I have made a version of this for years and it is yummy. But your recipe "remake" looks fabulous and SO much healthier. I am making this for sure!! Thanks again for all you do for us!

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  42. Replies
    1. perhaps you added too much salt

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    2. Rinsing the eggplant before baking can help that too...

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  43. This was the best and It will be a weekly fav. I love eggplant and you almost dont taste it super moist. I put the foil over while you are waiting for moisture to come through and it cut the time in half adding the salt worked well to. I also tried the three ingredient oatmeal banana choco chips and I ate them all myself over a day and a half and they held up well.

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  44. This was the best and It will be a weekly fav. I love eggplant and you almost dont taste it super moist. I put the foil over while you are waiting for moisture to come through and it cut the time in half adding the salt worked well to. I also tried the three ingredient oatmeal banana choco chips and I ate them all myself over a day and a half and they held up well.

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  45. Correct me if I am wrong please. Do you bake the the egg plant rolls still at 400 degrees for one hour? That seems an awfully high temperature for that long.

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  46. @anonymous 4:13 - I baked them at 400 for an hour (covered w/foil per recipe) and they were PERFECT! Ridiculously delicious, and I'm not a huge eggplant fan.

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  47. Wow, this looks amazing. We are always looking for more eggplant ideas and meatless monday Ideas. Perhaps we will try this monday. Would you mind linking this with my new series: Grow it! Cook it! Eat it! Live it!

    Liveintheyard.blogspot.com

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  48. Made this or my family this evening and it was a hit! The only change I made was instead of par baking the eggplant I grilled it lightly on my stovetop grill. I found that it gave the dish a subtle smokiness which was very nice. Thanks for the recipe, Gina. You were toasted with a nice Montepulciano during the preparations ;-)

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  49. I am going to give this a try and I am going to freeze part and use the slow cooker on another night. Have you tried this in the slow cooker?

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  50. I made this tonight and it was a big hit! Thank you so much for your wonderful recipes and helping me keep my family eating healthy!

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  51. These were delicious! Thank you for your great recipes keep them coming.

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  52. This looks delicious!!! Love going through your blog. Question- I am not too big a fan of ricotta cheese- do you have any suggestions for substitutions or do you think this needs ricotta?

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  53. yum!

    http://therealfoodrunner.blogspot.com

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  54. This was really delish. I made it for dinner on Saturday and am having leftovers for lunch today. Since finding your blog I have found that I am eating less meat, more veggies and feel awesome. Thanks for the great (simple) recipes!

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  55. This was sooooo great. I made it for dinner last night. My daughter loved this too. Thank you for getting me out of the routine of making the same things week to week. Love this site!

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  56. Do you bake the finished product at 400 degrees? I'm excited to try it tonight!

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  57. I made this recipe over the weekend and it is delicious! I used fresh spinach, but steamed it first. It was very easy to put together and the taste is really great! I am eating portions for lunch this week and I keep having to remember that there was nothing fried or breaded in this -- it just tastes so good!

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  58. Made it this morning. Wonderful. Even for breakfast!

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  59. I made this last night and had 2 med large eggplants. I followed the recipe to the T and had about a 1/2 of an eggplant left over to use in another recipe this week, and I still had enough to make 12 delicious rollatinis. My husband devoured them, and kept raving. Thank you very much for the recipe!

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  60. If I wanted to add ground turkey or sausage to this recipe, where would I add that step? I'm assuming I could brown it and add it to the spinach mixture?

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  61. Just made this and it was amazing! Thanks Gina! Also, thank you so much for the mandoline recommendation...I love it!

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  62. I really want to like eggplant, but it's always been mushy whenever I've had it. Maybe I'll try this one. Does the eggplant stay firm or get all soft? The picture is just so beautiful that it must taste good.

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  63. Incredibly good. I sliced my eggplant a little too thin - almost disappeared. Used Trader Joe's salt free marinara and some Egg Beaters to meet other dietary issues. Perfect.

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  64. just made this last night, turned out superb. i added mushrooms, used fresh spinach and doubled the recipe. i also baked it uncovered and without the mozzarella and then added the mozzarella immediately after removing it from the oven. turned out great, no drowning in liquid.... just kept an eye on it. but gina, this recipe was delicious, scrumptious and delightful. thanks for a fabulous resource for busy moms.

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  65. This was so fabulous!!! Tasted so rich and decadent. I must say I skipped buying the XOXO mandolin until I tried this recipe, but will definitely pick one up next time I'm in Target for easier, more even slices of eggplant. This website has helped me so much with my weight loss plan...thanks, Gina!

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  66. My parents are on the Weight Watchers program right now, and I've always loved to meddle with recipes, and I just have to say.. This recipe was fabulous! We're also Italian, so when it comes to cheesy delicious dinners, we consider ourselves pros. Everyone loved this! Thank you!

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  67. just put mine in the oven! so excited for the final result! I use skinnytaste at least 3x a week for recipes! can't wait for the cookbook

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  68. This comment has been removed by the author.

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  69. Hi Gina!

    I'm less of a fan of dairy and more of a fan of lean protein, so I can't wait to try this but to add ground turkey to the ricotta.

    Has anyone tried leaving the melted cheese on top out of this recipe??? Any suggestions on a cheese substitute?... :-)

    find me on instagram | @brookenatashafit
    my health, fitness and food home | brilliantbybrooke.blogspot.com

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    1. Kinda of rude to push your website and blog on another site... Just saying

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    2. I substituted pressed firm tofu for the ricotta and it was delicious. Used dairy free cheese for the mozerella

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    3. Thanks for that idea. I don't digest dairy very well and really wan to try this one!

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  70. Another winner, the rollatinis' were like butter...

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  71. I made this last night, it was absolutely delicious!! Can't wait to make it again!! Thank you for all your amazing recipes Gina, you really have made my WW journey super easy!

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  72. Making this today. What is the purpose of the parchment paper, and can I use something else instead? Thank you.

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  73. I made this last night and it was delicious - even shared with a few neighbors and they loved it too. I followed the recipe exactly. At first, I wasn't sure if there would be enough filling but it was perfect. Another skinnytaste success!

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  75. Jen, we made this to bring to a pot luck party last night. Huge hit! I'm not vegetarian but I always bring a vegetarian dish because our vegetarian pals always seems to get left out. At least ten people asked me for the recipe and nobody noticed that there was no breading on the eggplant. I sent them right to your website. Thank you so much for all the wonderful recipes. You helped me lose 35 pounds!

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  76. How do you convert fresh spinach to frozen in recipes? I have a huge thing of fresh baby spinach I would like to use instead but no idea how it works out. Do you steam the fresh and let it wilt or what..?

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  77. I made this and it was fantastic. Even my husband who is not a fan of eggplant loved it!

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  78. made this as the recipe directed and loved it!!! i'm thinking about doing this as a lasagna/pie. do you think this will work out well with the same ingredients/timing if i doubled the recipe?

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  79. I don't like eggplant, but figured I'd take a chance anyway... Oh my god, this was out-of-this-world! I could have happily gobbled down the entire baking dish. Now seriously wondering if I could have this for breakfast tomorrow morning. And for lunch. And maybe dinner. :)

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  80. So good! Loved it! And I think it is definitely a recipe to win over those who do not like eggplant.

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  81. I made this and it tasted amazing! However, after I baked the eggplant before rolling them, the eggplant fell apart (the middle stuck to the foil). Am I just baking the eggplant too long? Thanks!

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  82. Made this last night- it was delicious! Highly recommend it!

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  83. Gina, thank you for this recipe. I've made it twice in the last week. It is well worth the time it takes to make. Also, thank you for this website. Yummy!

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  84. Stephanie, put the eggplant on parchment paper and it won't stick. I made the same mistake, too. :-)

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  85. OMG, so very good. I have made something like this before but your recipe is so much better! Love that I still have eggplant growing in my garden so that I can make this again!!

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  86. This was amazing! If I wanted to layer the eggplant instead of roll it, could I skip the pre-baking step and just bake the whole casserole longer?

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    1. I didn't pre-bake the rollatini's and had left over eggplant which I also layered in a casserole but also didn't pre-bake and it was delicious!

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  87. This is not print friendly!!!!!!!!!!!!!!

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  88. I just made this but haven't baked it yet. I mis-read the recipe and ended up with 20 little rolls instead of 10, so I will bake it for less time. As I was assembling, I was getting really frustrated because I KNEW 2 TBS of filling would not fill 20 rolls. Of course not when the recipe only calls for 10!! My eggplants were also short and stuby so I had very short slices. I plan to bake tomorrow and can't wait to taste them!!

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  89. This was delicious!! I didn't have ricotta so I used reduced fat cottage cheese. Came out fantastic. Husband loved it too!!

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  90. So Delicious! new to your site but am really liking what I've seen.
    thank you.

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  91. Great recipe. Forgot to buy ricotta so I used 4oz. lowfat cream cheese mixed with 1/3 cup 0 fat greek yogurt. Had extra filling so used 16 slices of eggplant, and steamed fresh spinach and now have leftovers. Yum! We really like regular eggplant parmesan but this one was much lighter and not greasy! Bought a mandolin to slice the eggplant and they were all uniform slices.

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  92. Do you think that the marinated and grilled eggplant slices from Trader Joe's would work in this recipe?

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  93. Would it be possible to do these recipe in crock pot?

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  94. Any suggestions for a substitute for the ricotta and percorino romano? Thanks!

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  95. Excellent recipe. Much better than another recipe I have been using. I had to substitute some homemade roasted red pepper sauce for the marinara because I was making them for a family member who can't eat tomatoes. It was really delicious.

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  96. Excellent! Thanks for your great recipes!!

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  97. I made this after looking at a few similar recipes. I must have missed the roasting part because I just sliced the eggplant, sweated it for a bit then rolled them up with the ricotta/parmesan/spinach, topped with tomato sauce and mozzarella then baked for 30 minutes. It was awesome! This is my new lasagna-substitute!

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  98. I rarely provide feedback, but this is one of the best recipes ever. Having it again tonight...thank you.

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  99. Christina B3/28/14, 8:36 PM

    I get every second Friday off from work and have been making your amazing recipes for the last couple of Friday's I've had off. So far, I've done the pulled pork, and now this tonight. SO AMAZING! My wife doesn't even like eggplant but she LOVED this! THANK YOU!

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  100. The absolute BEST eggplant recipe I ever tasted. I actually put it in the crock pot on low for 4 hrs to cook and came out perfect. Gave some to my mom who then ask if she could take some home with her for dinner that night. I give this 5 stars!!

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  101. Do you think that the marinated and grilled eggplant slices from Trader Joe's would work in this recipe?

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  102. I just made this with no egg, fat free ricotta and mozzarella cheese AND added spinach (fresh), mushroom, and onions. Instead of marinara I used spaghetti sauce. IT CAME OUT AMAZING!

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