Low Fat Eggplant Aubergine Rollatini

Delight in the wholesome flavors of Low Fat Eggplant (Aubergine) Rollatini, a lighter twist on a classic Italian favorite that's perfect for health-conscious eaters. This comforting dish features tender slices of eggplant rolled around a creamy filling of low-fat ricotta, mozzarella, Parmesan, and fresh basil, all baked in a rich marinara sauce until perfectly bubbly. By using low-fat cheeses and skipping the traditional breading and frying, this recipe delivers indulgent taste with fewer calories. Ideal for a satisfying vegetarian dinner or as an impressive appetizer, this quick-prep rollatini is a crowd-pleasing choice that's brimming with Mediterranean flavors. Serve it with a crisp side salad or a slice of whole-grain bread for a balanced, guilt-free meal that's as nutritious as it is delicious!

Nutriscore Rating: 74/100

Prep Time:30 mins

Cook Time:40 mins

Total Time:70 mins

Servings: 4

Ingredients

• 2 medium Eggplant (Aubergine)
• 1 teaspoon Salt
• 1 cup Low-fat ricotta cheese
• 1 cup Low-fat mozzarella cheese, shredded
• 2 tablespoons Grated Parmesan cheese
• 1 large Egg
• 2 tablespoons Fresh basil leaves, chopped
• 2 cloves Garlic, minced
• 0.5 teaspoon Black pepper
• 2 cups Marinara sauce
• 1 as needed Cooking spray

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

Slice the eggplants lengthwise into thin, even slices (about 1/4 inch thick). You should have approximately 10-12 slices.

Step 3

Sprinkle both sides of the eggplant slices with salt and lay them on a clean kitchen towel or paper towels. Let them sit for 15 minutes to draw out excess moisture.

Step 4

While the eggplants are resting, prepare the filling. In a mixing bowl, combine the low-fat ricotta cheese, half the mozzarella cheese (reserve the rest for later), Parmesan cheese, egg, chopped basil, minced garlic, and black pepper. Mix until smooth and well combined.

Step 5

After 15 minutes, pat the eggplant slices dry with a clean towel to remove the drawn-out moisture and excess salt.

Step 6

Lightly coat a large non-stick skillet with cooking spray and heat over medium-high heat. Cook the eggplant slices for 1-2 minutes on each side, just until softened. Set them aside to cool slightly.

Step 7

Spread 1/2 cup of marinara sauce evenly over the bottom of a 9x13-inch baking dish.

Step 8

Take one eggplant slice and place about 2 tablespoons of the ricotta mixture at one end. Roll the slice tightly around the filling and place it seam-side down in the prepared baking dish. Repeat with the remaining eggplant slices and filling.

Step 9

Pour the remaining marinara sauce over the rolled eggplant slices, making sure to cover them evenly.

Step 10

Sprinkle the reserved mozzarella cheese evenly over the top.

Step 11

Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes.

Step 12

Remove the foil and bake for an additional 15 minutes, or until the cheese is melted and bubbly.

Step 13

Let the rollatini cool for 5-10 minutes before serving. Garnish with additional fresh basil leaves, if desired, and enjoy!

Nutrition Facts

Serving size	(1524.4g)

Amount per serving	% Daily Value*
Calories	1087.0

Total Fat 57.4g	0%
Saturated Fat 29.6g	0%
Polyunsaturated Fat 2.0g
Cholesterol 383.8mg	0%
Sodium 4176.1mg	0%
Total Carbohydrate 65.4g	0%
Dietary Fiber 22.4g	0%
Total Sugars 35.7g
Protein 81.2g	0%

Vitamin D 53.8IU	0%
Calcium 1723.4mg	0%
Iron 5.4mg	0%
Potassium 1833.4mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 46.8%

Protein: 29.4%

Carbs: 23.7%