Skinny Baked Eggplant Rollatini with Spinach

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Looking for a way to add more veggies to your meals? This Eggplant Rollatini with Spinach replaces noodles with vegetables for a slimmer Italian alternative pasta dish. For more recipes like this one see my Recipe Index page.

Skinny Baked Eggplant Rollatini with Spinach, 2B Mindset Recipe, eggplant lasagne, eggplant casserole

Mid way through the year I decided to make a change in my diet and exercise and join Beachbody.com. They have a bunch of programs to help you regulate food intake to help you on weight-loss journey.

I chose the 2B Mindset Slim Down plan. See my 2B Mindset Meals roundup post for info on how it works and how you can try it even without a Beachbody membership!

These eggplant roll ups are one of our family’s favorite dinner choices even without being on a diet. Here’s the recipe!

Skinny Baked Eggplant Rollatini with Spinach

Baked Eggplant Rollatini

Baked Eggplant Rollatini

Yield: 15
Prep Time: 25 minutes
Cook Time: 50 minutes
Total Time: 1 hour 15 minutes

Baked Eggplant rolled with spinach and ricotta for a great pasta dish alternative.

Ingredients

  • 2-3 eggplants, sliced into 1/4 inch sections lengthwise
  • 1 jar of pasta sauce
  • 1 10oz package frozen spinach, thawed and squeezed of water
  • 1 cup skim ricotta cheese
  • 1 cup shredded Italian cheese
  • 1 tsp dried Italian seasoning
  • 1/4 oregano
  • 1/2 dried basil
  • 1/2 tsp garlic powder
  • salt & pepper to taste
  • parchment paper

Instructions

Preheat oven to 400°F

  1. Line a large baking sheet with parchment paper. Lightly coat paper with cooking spray (I use olive oil). Spray a 13 x 9 baking dish with cooking spray.
  2. Arrange the eggplant slices on the sheet pan. Sprinkle with salt and bake for 10 minutes.
  3. Add the jar of sauce to a small saucepan. Add Italian seasoning, basil, and garlic. Cook for 10 minutes and set aside on warm.
  4. In a small mixing bowl combine ricotta, spinach, salt pepper, and oregano.
  5. Add a 1/2 of sauce to the bottom of the 13 x 9 inch dish.
  6. Add a tbsp of spinach and cheese mix to the wide end of a slice of eggplant. Sprinkle a small amount of Italian cheese mix on the mix.
  7. Roll wide end to narrow end. Place seam side down in rows in the 13 x 9 dish. Skinny Baked Eggplant Rollatini with Spinach 32
  8. Spoon remaining tomato sauce over the eggplant roll-ups. Skinny Baked Eggplant Rollatini with Spinach 33
  9. Top with cheese and bake for 30 minutes.

Serving size is 3 roll ups.

Notes

To make this an even lighter version:

Use 2% reduced-fat cottage cheese instead of ricotta. Replace the jar spaghetti sauce with low sugar or 2 cups of all-natural tomato sauce. Use only 1/2 cup of cheese.

low carb eggplant rollatini. eggpalnt roll ups 2B Mindset Recipe

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baked eggplant roll ups
Skinny Baked Eggplant Rollatini with Spinach 35
Skinny Baked Eggplant Rollatini with Spinach 38

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Welcome to Made in a Day, I'm Kim, the home & lifestyle blogger, former wig stylist, and floral designer behind the blog. Living seaside in Southern California, my blog is where I share my love of DIY coastal decor, digital art prints, fun fashion DIYs, and great recipes. I also write about my experience as a former wig stylist who now wears a hair topper!

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