Heart-Healthy Eggplant Rollatini

Give your next dinner a nutritious twist with this *Heart-Healthy Eggplant Rollatini*, a lighter, Mediterranean-inspired take on a classic Italian favorite. Tender roasted eggplant slices are stuffed with a creamy filling of part-skim ricotta, grated Parmesan, fresh spinach, and fragrant basil, then rolled up and nestled in a no-salt-added tomato sauce. Topped with a sprinkle of gooey mozzarella, this wholesome dish is baked to perfection for a satisfying yet low-sodium, heart-smart meal. Perfect for vegetarians or anyone looking to indulge without guilt, this recipe is a flavorful, nutrient-packed option for weeknight dinners or elegant gatherings. Serve it warm with a sprinkle of fresh basil for a finishing touch that bursts with freshness!

Nutriscore Rating: 74/100

Prep Time:30 mins

Cook Time:40 mins

Total Time:70 mins

Servings: 4

Ingredients

• 2 large Eggplant
• 1 teaspoon Salt
• 2 tablespoons Olive oil
• 1 cup Part-skim ricotta cheese
• 0.5 cup Parmesan cheese, grated
• 1 cup Fresh spinach, chopped
• 0.25 cup Fresh basil, chopped
• 2 cloves Garlic, minced
• 0.5 teaspoon Black pepper
• 2 cups Tomato sauce, no salt added
• 0.5 cup Mozzarella cheese, part-skim and shredded

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

Slice the eggplants lengthwise into 1/4 inch slices. You should get about 8-10 slices per eggplant.

Step 3

Lay the eggplant slices in a single layer on a baking sheet and sprinkle both sides with salt. Let them sit for about 15 minutes to draw out excess moisture.

Step 4

Rinse the eggplant slices under cool water to remove the salt, then pat them dry with paper towels.

Step 5

Brush each slice lightly with olive oil on both sides.

Step 6

Arrange the eggplant slices on a baking sheet and roast in the preheated oven for about 15 minutes, flipping halfway through, until tender and lightly golden. Set aside to cool slightly.

Step 7

In a mixing bowl, combine ricotta cheese, Parmesan cheese, chopped spinach, basil, minced garlic, and black pepper. Mix until well combined.

Step 8

Pour 1 cup of tomato sauce into the bottom of a 9x13 inch baking dish, spreading it evenly.

Step 9

Place a heaping tablespoon of the ricotta filling onto the wider end of each eggplant slice, then roll it up tightly.

Step 10

Arrange the rolled eggplant seams down in the baking dish over the sauce.

Step 11

Pour the remaining tomato sauce over the top and sprinkle with shredded mozzarella cheese.

Step 12

Cover the dish with foil and bake in the preheated oven for 20 minutes.

Step 13

Remove the foil and bake for an additional 10 minutes or until the cheese is melted and bubbly.

Step 14

Allow the dish to rest for 5 minutes before serving. Serve warm with a sprinkle of fresh basil, if desired.

Nutrition Facts

Serving size	2180.1 grams (2180.1g)

Amount per serving	% Daily Value*
Calories	1371

Total Fat 75.50g	97%
Saturated Fat 32.00g	160%
Polyunsaturated Fat 3.60g
Cholesterol 170mg	57%
Sodium 5605mg	244%
Total Carbohydrate 116.50g	42%
Dietary Fiber 46.60g	166%
Total Sugars 67.40g
Protein 78.80g	158%

Vitamin D 0IU	0%
Calcium 1882mg	145%
Iron 11mg	63%
Potassium 5197mg	111%

*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: 46.5%

Protein: 21.6%

Carbs: 31.9%