Lunch or Dinner

Healthy Eggplant Rollatini

Healthy Eggplant Rollatini
Makes: 4 servings
Each serving contains: 2- proteins, 0- carbs, 2- vegetables, 0- fat

Ingredients:
  • 2 large eggplants
  • 8 oz ricotta cheese
  • 2 oz Parmesan cheese, shredded
  • 1 egg
  • 2 garlic cloves, minced
  • 3 Tbsp fresh basil, chopped
  • 1/4 tsp sea salt
  • 1/2 tsp black pepper
  • 2 cups marinara sauce (make your own or choose a clean brand)
  • 4 oz mozzarella cheese, shredded
  • Additional fresh basil for garnish, chopped
Directions:
  1. Preheat oven to 400F. Slice eggplant into 1/2-inch thick slices. Salt on both sides and let sit to "sweat" for 10 minutes. Pat dry with paper towels and wipe of remaining salt. Skipping this step could result in a watery rollatini.
  2. Lightly coat a baking sheet with olive oil. Add the eggplant slices and bake for 10 minutes. Remove from oven and let cool.
  3. While the eggplant is baking, mix the ricotta cheese, Parmesan cheese, egg, minced garlic, fresh basil, sea salt, and pepper in a bowl.
  4. Add 1/2 cup of sauce to the bottom of your baking dish (the dish pictured was made in a glass 8x8 baking dish).
  5. After Eggplant has cooled spoon 1-2 Tbsp of ricotta filling on eggplant, then roll and lay in the baking dish on top of the sauce. Repeat until finished. (If you have leftover ricotta mixture, dot it between the eggplant rolls).
  6. Spoon the remaining 1 1/2 cups of sauce over eggplant rolls, sprinkle with mozzarella cheese. Cover and bake for 30 minutes. Then, uncover and bake for 10 minutes.
  7. Sprinkle with chopped basil. Serve and enjoy!
Recipe & picture by: Deborah Chase Cross

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