Best Eggplant Rollatini with Spinach

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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!

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!
Eggplant Rollatini

This baked Eggplant Rollatini with Spinach is my favorite way to enjoy eggplant all summer long! It’s decadent, low-carb, and plant-based comfort food at its best. It’s light with no breading and no frying. I love it and think it’s 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.

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!

If you’re not a fan of eggplant, I know this rollatini recipe will change your mind. The eggplant is sliced so thin (I used my mandolin for perfectly even slices) that it melts in your mouth once baked. Since eggplants aren’t all the exact same size, start checking it for doneness after it’s baked for 45 minutes.

What is the difference between eggplant parm and eggplant rollatini?

Eggplant parmesan typically consists of fried, breaded eggplant, topped with sauce and cheese before baking. Rollatini is similar except that the eggplant is rolled around a cheese filling before baking. My healthier version skips the breading and frying and it’s just as good!

Eggplant Rollatini Ingredients:

Here’s what is in my healthy eggplant rollatini.

  • Vegetables: Eggplant, frozen spinach
  • Cheese: Part-skim ricotta cheese, pecorino romano, mozzarella cheese
  • Sauce: Marinara sauce
  • Other: Garlic, egg, salt, and pepper

Tips for evenly slicing eggplant for rollatini:

  1. I recommend using a mandolin rather than a knife for thin, even eggplant strips. I use the OXO Good Grips V-Blade Mandoline (affil link).
  2. I prefer to use two medium eggplants so my slices all come out evenly. I save the odd-sized pieces for another recipe, like this delicious Eggplant and Tomato Sauce. But if you prefer to use one large eggplant and don’t mind all your rolls coming out different sizes, go for it.

Should I bake Eggplant Rollatini before freezing?

You can freeze rollatini before or after baking it. If you freeze it uncooked, store the rollatini in an oven-safe dish, cover with foil, and freeze for up to three months.  When ready to eat, thaw overnight in the fridge before baking. You can also freeze baked leftover rollatini in individual containers. You can either warm it in the oven or the microwave.

Variations:

  • Sub the homemade marinara sauce for jarred to save time.
  • Swap frozen spinach for frozen kale. You can also steam or sauté fresh spinach and squeeze out the liquid.
  • If you don’t have ricotta, switch it out with cottage cheese.
  • Add mushrooms for an extra vegetable.
  • For extra protein, add lean ground turkey or Italian turkey sausage to the filling.
  • If you don’t want to roll and stuff the eggplant, you could lay the slices flat and layer them with the cheese mixture for a low-carb lasagna.

 

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!

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!

More Eggplant Recipes:

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!
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4.91 from 30 votes
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How To Make Eggplant Rollatini

227 Cals 17 Protein 18 Carbs 10 Fats
Prep Time: 30 mins
Cook Time: 1 hr 15 mins
Total Time: 1 hr 45 mins
Yield: 5 servings
COURSE: Dinner
CUISINE: Italian
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!

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 shredded part-skim mozzarella (Polly-O), 4 oz total

Instructions

  • 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.
  • 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.

Nutrition

Serving: 2rollatini, Calories: 227kcal, Carbohydrates: 18g, Protein: 17g, Fat: 10g, Saturated Fat: 11g, Cholesterol: 66mg, Sodium: 370mg, Fiber: 5g
WW Points Plus: 7
Keywords: Best Skinny Eggplant Rollatini with Spinach, Eggplant Rollatini, eggplant rollatini recipe, healthy eggplant rollatini

 

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309 comments

  1. Wonderful recipe!  Only change I made was using a grated Zucchini (sneezed in paper towel).   Served over fresh spinach- it wilted wonderfully and it was all amazing.  Used convection oven and the cook time was only 35 minutes.
    Would use again most definitely.

  2. Is it best do cook this first, then freeze? Or prep it and then freeze, to cook later? Which way turns out best? I have loads of eggplant and want to make this recipe. I also cook for people and wondering about how this turns out best.

    thanks.

  3. This was so easy and so delicious. So much better than fried eggplant parm. This is now in my rotation. Thank you for this wonderful recipe!

  4. BEST 227 calories I have consumed in a long time – SERIOUSLY DELICIOUS!

    I couldn’t find frozen spinach – microwaved a 5 oz box of fresh spinach with a drop of coconut oil it worked perfectly!
    Good luck sticking with the two rollatini …HA!! Worth every bite!

  5. I made this recipe exactly as written. My whole family loved it.  Even my teenagers who, before this dish, declared their dislike for eggplant.  Thank you!

  6. Fabulous taste, easy recipe but allow time to prep eggplant. 

  7. Delicious and totally worth the effort! I don’t have a mandolin, but my somewhat non-uniform eggplant slices didn’t seem to affect the final result. I mixed 1/2 lb cooked Italian sausage into the filling, which added about 50 cals per piece but also added a nice extra flavor. I’ll definitely be adding this to the regular rotation! 

  8. Yummy recipe, but have a question. How much mozzarella cheese are we supposed to use? I am confused by this: 1 cup 4 oz shredded part-skim mozzarella (Polly-O). Is it 1 cup and 4 oz? Is that the same as 1.5 cups? Thanks!

  9. This came out amazing, I added some ground pork and mashed up artichokes that were in oil, to keep it keto. I omitted the spinach, but this came out like a creamy lasagna. The egg plant seemed to turn into somewhat of a “pasta shell” and held together very good. I think it would be just as delicious layered as a lasagna!

  10. Made these tonight and they turned out amazing – thank you!! I added a bit of chopped walnuts to the cheese mixture to add some more texture. Will be adding these to my rotation!

  11. Delicious however it is not 5 smart points per serving it is 8 smart points per serving when I plug in your nutritional information.   Please advise. I hope this isn’t a common occurrence as I just happened to check with my ww calculator bc I ate 2 serving   I ate 16 points instead of 10!  Not happy !!

    • Hi Monique. The only accurate way to determine any recipe’s SmartPoints® value is to plug the ingredients into the recipe builder on the Weight Watchers website (Click on “My Foods,” select “Recipe,” and click “Create a recipe.”) which does not count fruits and vegetables in recipes in the calculations as they are now 0 points.

      The SmartPoints® calculator isn’t meant for recipes and will often give you the wrong points (usually higher) because it’s counting the fruits and vegetables. So if you see a recipe with a SmartPoints® value that’s different from what the calculator tells you, now you know why.

  12. I just made this with tomatoes and eggplant gifted from my neighbor.

    I juiced the tomatoes first (nothing like fresh ‘mater juice) and used the left over “meat” for my sauce. Of course, I made a dish for them as well. And, wouldn’t ya know it, I forgot to bake the eggplant before rolling, but I used a mandolin and made such thin slices it didn’t matter and cooked up great!

    Can’t wait to make this again.

  13. I forgot to put foil over the eggplant when I first baked it.  Will this make the eggplant rubbery?

  14. I made this as part of my Christmas meal and it was wonderful. I really enjoyed it. I added chopped artichokes to the ricotta and spinach. I will definitely make again. 

  15. How does this recipe have only 5 reviews…definitely my all time favorite Skinny Taste recipe. To be honest, eggplant really isn’t my favorite vegetable but I absolutely love it in this recipe.  The prep does take a few extra minutes but since I get 3-4 meals out this recipe I don’t mind.  I make it exactly as listed but I do do add Italian sausage to the mixture and I also tend to make more than 10 rolls. (About 12-14). Great recipe for guests. Add a salad and Garlic bread and your guests will think they are at an Italian restaurant.
     p.s . I made this recipe to encourage/induce my labor (old wives tale) Well it worked. 48 hours my little girl made her appearance 6 days early. 

  16. Had one eggplant from the farm share to use up, and didn’t want the usual Parmesan. Made a half recipe of this, using what I had—cottage cheese for the ricotta, kale for the spinach and jarred spaghetti sauce. It was really good and hearty–kept thinking there must be meat or pasta in there somewhere, lol!

  17. Can you use fresh spinach?

  18. coukd you tell me what in this would’nt make it keto please

    • Technically pasta/ tomato sauce has sugar.  Just check your label for a sauce that  has 6 grams or less and it makes this doable. 

  19. My boyfriend and I made this recipe last weekend and it is great! We have been trying to eat low-carb so this was an excellent option. To add some protein we added an Italian sausage and ground beef mixture. Instead of rolling we just laid it out lasagna-style. It was very easy and tasted amazing (good thing, too because we’ll be eating it all week!)!

  20. Excellent recipe!  The eggplant was tender and flavorful.  I did add a few additional Italian herbs to the ricotta mixture to kick the flavor up a notch.  My eggplant required a bit  longer than stated in the first step to be soft enough to roll.  I did not have an issue with my slices falling apart.