Description
A healthy take on eggplant rollatini packed with a creamy ricotta and spinach filling, perfect for family gatherings.
Ingredients
Scale
- 2 medium eggplants
- 1 cup ricotta cheese
- 1 cup fresh spinach, chopped
- 1/2 cup grated Parmigiano-Reggiano
- 2 cloves garlic, minced
- 1/4 teaspoon nutmeg
- 2 cups marinara sauce
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F (200°C).
- Slice the eggplants into long, thin strips (1/4 inch thick).
- Sprinkle the eggplant strips with salt and let sit for 30 minutes.
- Rinse off the salt, pat dry, and drizzle with olive oil.
- Roast the eggplant for 15-20 minutes until tender and golden.
- Mix together the ricotta, spinach, Parmesan, garlic, nutmeg, salt, and pepper for the filling.
- Take an eggplant strip, place a tablespoon of the filling at one end, and roll it up.
- Place the rolls seam-side down in a baking dish with marinara sauce.
- Pour more marinara sauce over the top and sprinkle with additional Parmesan.
- Bake for 25-30 minutes until cheese is bubbling and golden.
- Serve with fresh basil on top.
Notes
Allow the dish to rest for a few minutes before serving to enhance the flavor.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 6g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 6g
- Protein: 18g
- Cholesterol: 30mg
Keywords: eggplant, vegetarian, Italian, pasta, rollatini, creamy, comfort food