Baked Eggplant Rollatini

Baked Eggplant Rollatini is a delightful dish featuring tender eggplant slices rolled around a savory filling of ricotta and spinach, baked in a zesty tomato sauce. This healthy American dinner option is both satisfying and nutritious, perfect for a cozy evening meal.

Ingredients

• Eggplant - 1 medium (about 250g)
• Ricotta cheese - 150g
• Fresh spinach - 100g
• Mozzarella cheese (shredded) - 100g
• Parmesan cheese (grated) - 30g
• Tomato sauce - 200g
• Garlic - 2 cloves (minced)
• Olive oil - 1 tablespoon
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Italian seasoning - 1/2 teaspoon

Steps

1. Preheat the oven to 190°C (375°F).
2. Slice the eggplant lengthwise into 1/4 inch thick slices. Sprinkle with salt and let it sit for 15 minutes to draw out moisture. Rinse and pat dry.
3. In a pan, heat olive oil over medium heat. Add minced garlic and sauté until fragrant, about 1 minute. Add fresh spinach and cook until wilted, then remove from heat.
4. In a mixing bowl, combine ricotta cheese, sautéed spinach, half of the mozzarella cheese, Parmesan cheese, Italian seasoning, salt, and pepper. Mix well.
5. On a baking sheet, place the eggplant slices, brush lightly with olive oil, and bake for 10 minutes until slightly soft.
6. Remove the eggplant from the oven. Spread a layer of tomato sauce on the bottom of a baking dish.
7. Take one eggplant slice, place a spoonful of the ricotta filling at one end, and roll it up. Place the roll seam-side down in the baking dish. Repeat with remaining slices.
8. Once all rolls are placed in the dish, pour the remaining tomato sauce over the top and sprinkle with the remaining mozzarella cheese.
9. Cover with foil and bake for 25 minutes. Remove the foil and bake for an additional 10 minutes until the cheese is bubbly and golden.
10. Let cool for a few minutes before serving. Enjoy your Baked Eggplant Rollatini!

Nutrition

• Calories: 350
• Protein: 20 g
• Carbs: 30 g
• Fiber: 6 g
• Sugar: 5 g
• Sodium: 600 mg
• Cholesterol: 60 mg
• Total Fat: 18 g
• Saturated Fat: 8 g
• Unsaturated Fat: 9 g
• Water: 0.2 L

Health Benefits

• Rich in antioxidants from eggplant and tomatoes.
• High in protein and calcium from the cheese filling.

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