Skinny eggplant rollatini
Prep time
Cook time
Total time
Serves: 6
  • 2 large eggplants
  • 1 cup reduced fat ricotta
  • 1½ cups shredded light mozzarella divided in cups
  • ½ cup shredded Parmesan
  • 250 grams frozen spinach thawed
  • 1 egg
  • 1 garlic clove
  • 1 cup tomato Passata
  1. Preheat oven to 200'c
  2. Slice eggplants thinly. Spray a baking sheets with olive oil and lace 12 eggplants slices on it, bake for 10 minutes remove from the oven and let cool
  3. Prepare ricotta/spinach mix in a bowl add ricotta, mozzarella ½ cup , Parmesan, spinach, egg and garlic and mix well
  4. Spread ½ cup passata on the bottom of large baking dish
  5. Put in eggplant slices and put ricotta mix on each slice and roll and place in baking dish ( put the eggplant slice in hand put mix on top then roll it)
  6. Once all slices are filled and rolled, top with rest of passata and sprinkle with remaining mozzarella. Cover with foil turn oven down to 150'c and bake for 45 minutes. Remove foil and bake for another 15 minutes or until golden brown remove from the oven and serve.
Nutrition Information
Serving size: 3 rolls Calories: 354 Fat: 17.3 grams Carbohydrates: 24.4 grams Sugar: 12 grams Fiber: 9 grams Protein: 27.9 grams
Recipe by Eat well to Live at