Wednesday, March 1, 2017

Healthy, Vegetarian, And Totally Delicious, This Dish Never Disappoints!

Rollatini Main

If you are looking for a delicious vegetarian dish that’s bursting with flavor and that you’ll actually want to eat, try this guilt-free eggplant rollatini. This traditional Italian dish features rolled bundles of eggplant filled with ricotta cheese and topped with tomato sauce for a hearty meal that’s reminiscent of lasagna and that everyone will love…our kids don’t even realize they’re getting a full serving of veggies when they chow down! Regardless of whether you’ve got vegetarians to serve, this dish tastes great and is good for you – when it comes to keeping our dinner routine interesting, that’s a win-win in our book!

Eggplant Rollatini

45 minutes to prepare serves 6


  • 4  eggplants
  • 1/4 cup olive oil
  • 1 package frozen spinach, thawed
  • 3 cups ricotta cheese
  • 1 egg
  • 1 1/2 cups prepared marinara sauce
  • 2 cups parmesan cheese, grated, divided
  • 3/4 cups fresh basil leaves, finely chopped
  • 1 cup mozzarella cheese, grated
  • Kosher salt and freshly ground pepper, to taste


  • Preheat oven to 400º F.
  • Trim ends off eggplants. Cut lengthwise into approximately 1/4-inch thick slices.
  • Place eggplant slices on baking sheets and season with salt and pepper, then drizzle with olive oil.
  • Place in oven and bake for 10 minutes. Remove from oven and let cool.
  • In a large bowl, mix ricotta cheese, egg, basil leaves, salt, pepper and 1 cup of parmesan cheese. Squeeze water out of spinach and add it to the cheese mixture.
  • Place approximately 3 tablespoons of cheese and spinach mixture on each eggplant slice. Roll into a loose bundle and place seam-side down in a large baking dish.
  • Top eggplant rolls with marinara sauce. Sprinkle on mozzarella and remaining parmesan cheese.
  • Place baking dish in oven and bake 30 minutes, or until cheese is melted.
Recipe adapted from Epicurious

No comments: