Best Eggplant Rollatini with Spinach
The best low-carb Eggplant Rollatini, made with thin slices of eggplant filled with a spinach and cheese ricotta filling, topped with marinara and mozzarella cheese. No frying, no breadcrumbs!
This is my favorite way to enjoy eggplant all summer long! It’s decadent, low-carb and plant based comfort food at it’s best yet made light with no breading and no frying. So good and better than most eggplant recipes I order at restaurants which are typically fried and loaded with calories. You may also like this Baked Eggplant Parmesan dish.
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 baked. Servings are super generous and filling.
How To Make Eggplant Rollatini
How Do You Slice an Eggplant
To slice the eggplant thin I recommend using a mandolin rather than using a knife to give me consistent even strips. I use OXO (click to see) (affil link). I also 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 it’s great for weekends to prep ahead. You can keep this refrigerated overnight until it is ready to bake.
How To Freeze:
You can freeze this prepped and ready before baking or bake it and freeze the leftover. To reheat, pop it in the oven covered with foil and bake 350F until heated through.
PS- for those who want to know what brand of Mandolin, it’s available on Amazon, it’s from OXO (click to see).
More Eggplant Recipes:
Best Skinny Eggplant Rollatini with Spinach
- 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)
- 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.