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Skinny Baked Eggplant Rollatini with Spinach

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

Midway 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 your 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!

Skinny Baked Eggplant Rollatini with Spinach

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 is a quick and easy light dish that can be made in just 30 minutes. The rollatini is made of eggplant slices that are rolled up and then baked then smothered in tomato sauce and gooey cheese.

MAKE AHEAD: Place single servings in an airtight container and keep it in the refrigerator for 3-4 days. 
FREEZER: Place in an airtight container or freezer bag. Freeze for up to 3 months. Defrost in a microwave or in the refrigerator overnight. Bake on 350 for 25 minutes or microwave for 5 minutes on high until done.

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Skinny Eggplant Rollatini Roll Ups 1

Baked Eggplant Rollatini

Baked Eggplant rolled with spinach and ricotta for a great pasta dish alternative.
5 from 1 vote
Prep Time 25 mins
Cook Time 50 mins
Total Time 1 hr 15 mins
Course MAIN DISH
Cuisine Italian
Servings 6
Calories 149 kcal

Ingredients
  

  • 2-3 eggplants sliced into 1/4 inch sections lengthwise
  • 1 jar of pasta sauce
  • 1 10 oz package frozen spinach thawed and squeezed of water
  • 1 cup skim ricotta cheese
  • 1 cup shredded Italian cheese
  • 1 tsp dried Italian seasoning
  • ¼ oregano
  • ½ dried basil
  • ½ tsp garlic powder
  • salt & pepper to taste
  • parchment paper

Instructions
 

Preheat oven to 400°F

  • 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.
  • Arrange the eggplant slices on the sheet pan. Sprinkle with salt and bake for 10 minutes.
  • Add the jar of sauce to a small saucepan. Add Italian seasoning, basil, and garlic. Cook for 10 minutes and set aside on warm.
  • In a small mixing bowl combine ricotta, spinach, salt pepper, and oregano.
  • Add a 1/2 of sauce to the bottom of the 13 x 9 inch dish.
  • 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.
  • Roll wide end to narrow end. Place seam side down in rows in the 13 x 9 dish.
    Eggplant Rollatini 2B Mindset
  • Spoon remaining tomato sauce over the eggplant roll-ups.
    Low carb Eggpalnt Rollatini
  • 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 of spaghetti sauce with low sugar or 2 cups of all-natural tomato sauce. Use only 1/2 cup of cheese.

Nutrition

Serving: 2RollsCalories: 149kcalCarbohydrates: 16gProtein: 11gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 10mgSodium: 121mgPotassium: 546mgSugar: 7gCalcium: 197mgIron: 2mg

The information shown is an estimate provided by a nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice. Values may vary depending on the brand of foods used.

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

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baked eggplant roll ups
Kim xoxo BS

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