Baked Eggplant Rollatini
Baked Eggplant rolled with spinach and ricotta for a great pasta dish alternative.
Equipment
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.
- Spoon remaining tomato sauce over the eggplant roll-ups.
- 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
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