Eggplant Rollatini

Eggplant Rollatini is a deliciously inventive low-carb twist on a classic Italian dish, featuring tender eggplant slices filled with a rich ricotta and spinach mixture, then baked in a savory tomato sauce. This meal is not only satisfying but also packed with flavor and nutrients, making it a perfect choice for a healthy dinner.

Ingredients

• Eggplant - 1 medium
• Ricotta cheese - 250 grams
• Fresh spinach - 100 grams
• Mozzarella cheese, shredded - 100 grams
• Parmesan cheese, grated - 30 grams
• Egg - 1 large
• Garlic, minced - 2 cloves
• Olive oil - 1 tablespoon
• Tomato sauce - 200 ml
• Salt - 1 teaspoon
• Black pepper - 1/2 teaspoon
• Italian seasoning - 1 teaspoon

Steps

1. Preheat the oven to 190°C (375°F).
2. Slice the eggplant lengthwise into thin strips, about 0.5 cm thick.
3. Sprinkle salt on the eggplant slices and let them sit for 15 minutes to draw out moisture. Rinse and pat dry.
4. In a skillet, heat olive oil over medium heat and sauté garlic until fragrant. Add spinach and cook until wilted. Remove from heat.
5. In a bowl, mix ricotta cheese, sautéed spinach, egg, parmesan cheese, salt, pepper, and Italian seasoning until well combined.
6. Lay the eggplant slices on a clean surface and place about 2 tablespoons of the ricotta mixture at one end of each slice. Roll them up tightly.
7. Spread a layer of tomato sauce on the bottom of a baking dish.
8. Arrange the eggplant rollatini seam-side down in the baking dish, then cover with remaining tomato sauce and sprinkle mozzarella cheese on top.
9. Cover the dish with aluminum foil and bake in the preheated oven for 25 minutes.
10. Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden.
11. Let the rollatini cool for a few minutes before serving.

Nutrition

• Calories: 350
• Protein: 20 g
• Carbs: 15 g
• Fiber: 6 g
• Sugar: 5 g
• Sodium: 600 mg
• Cholesterol: 60 mg
• Total Fat: 22 g
• Saturated Fat: 10 g
• Unsaturated Fat: 12 g
• Water: 0.5 L

Health Benefits

• Rich in antioxidants and vitamins from eggplant and spinach.
• High in protein from ricotta and mozzarella, supporting muscle health.

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