Eggplant Rollatini

Weight Watchers said it best- “Here is a light twist on an Italian classic.” No, I am not doing weight watchers, but I am always looking for healthy dinners for my family. This one is a home-run!  I tested this recipe on my dad, whom does not welcome change or like different foods, and he enjoyed it! I did change it a little to make things easier.rollatini

Eggplant Rollatini (adapted from Weight Watchers)


  • 2 medium eggplants, tops and bottoms removed, sliced lengthwise into 1/4″ thick slices
  • jar of your favorite pasta sauce (I use a tomato-basil based one)
  • 1/4 cup  minced onion
  • 1 small zucchini, diced small
  • 1 garlic clove, chopped
  • 1/2 cup part-skim ricotta cheese
  • 1/2 fresh parsley (I use about a tbsp of dried)
  • 2 tbsp fresh basil, chopped
  • grated Parmesan
  • 1 egg
  • salt and pepper to taste
  • cooking spray

Preheat oven to 450 degrees. Coat your baking pans with cooking spray. Lay your eggplant slices in a single layer on the baking pan and lightly coat the tops with cooking spray. Bake, flipping once, about 10 minutes on each side, until golden brown. Remove from oven and set aside.

While these are baking I prepare the filling. Spray a small skillet with cooking spray and heat to medium-high. Add chopped onion and zucchini. Saute until veggies start to brown, about 5 minutes. Then stir in chopped garlic and cook for about 1 minute. Spoon mixture into a separate bowl to cool. In another bowl mix ricotta cheese, parsley, basil, and 2 tbsp of Parmesan. Add cooled onion mixture, stir to combine. Add egg, salt, and pepper. Stir to combine.

Now lets make the rollatini’s! Reduce oven to 400 degrees. Pour about 1/4 cup of pasta sauce in the bottom of an 8″x8″ glass casserole dish. Swirl to coat bottom. Place 2 tbsp of ricotta mixture in the narrow end of an eggplant slice and roll up. Place seam side down in casserole dish. Repeat with remaining eggplant slices. Spoon 1/2 cup pasta sauce over eggplant and sprinkle with Parmesan. Bake until sauce bubbles, about 15 minutes.

I like to serve this with a salad and artisan bread. YUM.

Posted in Eat

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