Low Sodium Eggplant Rollatini

Delight in the guilt-free decadence of Low Sodium Eggplant Rollatini, a lighter take on a classic Italian favorite! This recipe swaps out high-sodium ingredients for flavorful alternatives, featuring tender baked eggplant slices rolled around a creamy, garlicky ricotta and fresh spinach filling. Smothered in low-sodium tomato sauce and topped with gooey part-skim mozzarella and Parmesan cheese, this dish packs all the deliciousness without the added salt. Perfectly seasoned with fresh basil and a hint of black pepper, it's a wholesome, heart-healthy dinner option that doesn’t compromise on taste. Ready in just over an hour, this dish is ideal for busy weeknights or casual dinner parties. Serve it with a crisp green salad or whole-grain bread for a satisfying, veggie-packed meal.

Nutriscore Rating: 76/100

Prep Time:30 mins

Cook Time:40 mins

Total Time:70 mins

Servings: 4

Ingredients

• 2 large eggplant
• 3 tablespoons extra virgin olive oil
• 1 cup ricotta cheese
• 1 cup Parmesan cheese, grated
• 2 cups fresh spinach
• 2 cloves garlic, minced
• 2 cups low-sodium tomato sauce
• 1 cup part-skim mozzarella cheese, shredded
• 0.25 cup fresh basil, chopped
• 0.25 teaspoon black pepper

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

Cut the eggplants lengthwise into 1/4-inch thick slices. You should have about 12 slices total.

Step 3

Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the spinach and cook until wilted, about 3 minutes. Remove from heat and allow to cool slightly.

Step 4

In a mixing bowl, combine the ricotta cheese, 1/2 cup of grated Parmesan, cooled spinach, minced garlic, and black pepper. Stir well to form the filling.

Step 5

Brush both sides of the eggplant slices with the remaining olive oil. Place the slices on baking sheets and bake for 10 minutes, or until just tender.

Step 6

Remove the eggplant from the oven and allow to cool slightly. Reduce the oven temperature to 350°F (175°C).

Step 7

Spoon about 2 tablespoons of the ricotta mixture onto the wider end of each eggplant slice and carefully roll them up.

Step 8

Spread 1 cup of the low-sodium tomato sauce in the bottom of a 9x13 inch baking dish. Place each rollatini seam-side down in the dish.

Step 9

Pour the remaining tomato sauce over the eggplant rollatini and sprinkle with shredded mozzarella and the remaining Parmesan cheese.

Step 10

Cover the baking dish with foil and bake in the preheated oven for 20 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden.

Step 11

Garnish with fresh basil before serving. Serve hot.

Nutrition Facts

Serving size	(2308.8g)

Amount per serving	% Daily Value*
Calories	1997.5

Total Fat 116.1g	0%
Saturated Fat 50.9g	0%
Polyunsaturated Fat 1.0g
Cholesterol 290.8mg	0%
Sodium 3980.9mg	0%
Total Carbohydrate 160.1g	0%
Dietary Fiber 53.3g	0%
Total Sugars 90.0g
Protein 115.4g	0%

Vitamin D 0IU	0%
Calcium 3148.9mg	0%
Iron 13.0mg	0%
Potassium 5029.7mg	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: 48.7%

Protein: 21.5%

Carbs: 29.8%