High Protein Eggplant Rollatini

Elevate your weeknight dinner with this High Protein Eggplant Rollatini, a lighter, nutrient-packed twist on the classic Italian favorite. Perfect for health-conscious foodies, this recipe features tender, pan-seared eggplant slices rolled around a hearty filling of creamy ricotta, protein-rich cottage cheese, fiber-packed lentils, and vibrant spinach, all seasoned with garlic and baked to perfection. Topped with tangy marinara sauce and gooey mozzarella cheese, this dish is not only bursting with flavor but also offers a wholesome, high-protein alternative to traditional pasta-based dishes. Ready in just 70 minutes and garnished with fresh basil for a touch of herbaceous brightness, this satisfying, gluten-free entree is perfect for family dinners or meal prep. Serve with a crisp side salad or roasted vegetables for a complete, balanced meal that’s as delicious as it is nourishing!

Nutriscore Rating: 74/100

Prep Time:30 mins

Cook Time:40 mins

Total Time:70 mins

Servings: 6

Ingredients

• 2 large eggplant
• 4 tablespoons olive oil
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 1 cup ricotta cheese
• 1 cup cottage cheese
• 1 cup lentils
• 2 cups spinach
• 3 cloves garlic
• 1 large egg
• 2 cups marinara sauce
• 1 cup mozzarella cheese
• 10 leaves basil leaves

Directions

Step 1

Preheat the oven to 400°F (200°C).

Step 2

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

Step 3

Heat 3 tablespoons of olive oil in a large skillet over medium heat and cook the eggplant slices in batches, seasoning with salt and pepper, until tender and lightly browned on both sides. This should take around 2-3 minutes per side.

Step 4

Remove the cooked eggplant slices and place them on a paper towel-lined plate to absorb excess oil.

Step 5

In a mixing bowl, combine ricotta cheese, cottage cheese, cooked lentils, chopped spinach, minced garlic, and the beaten egg. Mix well and season with a bit more salt and pepper to taste.

Step 6

Spread 1/4 cup of the cheese and lentil mixture onto each eggplant slice and roll them up tightly.

Step 7

In a 9x13 inch baking dish, spread 1 cup of marinara sauce on the bottom. Arrange the eggplant rolls seam-side down in the dish.

Step 8

Cover the eggplant rolls with the remaining marinara sauce and sprinkle mozzarella cheese evenly over the top.

Step 9

Place the dish in the preheated oven and bake for 25-30 minutes until the cheese is melted and bubbly and the rollatini are heated through.

Step 10

Remove from the oven and let cool for a few minutes before serving.

Step 11

Garnish with fresh basil leaves just before serving.

Nutrition Facts

Serving size	2647.2 grams (2647.2g)

Amount per serving	% Daily Value*
Calories	2302

Total Fat 141.30g	181%
Saturated Fat 45.80g	229%
Polyunsaturated Fat 14.50g
Cholesterol 465mg	155%
Sodium 6578mg	286%
Total Carbohydrate 170.70g	62%
Dietary Fiber 57.30g	205%
Total Sugars 79.50g
Protein 111.20g	222%

Vitamin D 81IU	407%
Calcium 2185mg	168%
Iron 13mg	72%
Potassium 4533mg	96%

*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: 53.0%

Protein: 18.5%

Carbs: 28.5%