Skinny Eggplant Rollatini
The best low
carbohydrate eggplant Rollatini made with thin slices of aubergines stuffed
with spinach and cheese ricotta, topped with marinara and mozzarella. No
frying, no breadcrumbs!
Ingredients
- 1 egg
- 1/2 cup shredded Parmesan
- 1 clove garlic germ removed, minced
- 1 cup reduced fat ricotta 9 oz/ 250 g
- salt and pepper to taste
- 1 cup tomato passata or marinara
- 1 1/2 cups shredded light mozzarella divided in 1/2 cup and 1 cup
- 2 large eggplants
- 9 oz frozen spinach / 250 g, thawed and squeezed to remove as much liquid as possible
Instructions
First, preheat
the oven to 400F / 200C.
Then, remove
the ends of the aubergines and slice them finely over the length. Spray a
baking sheet with olive oil and add 12 slices of eggplant.
You may need to use
two baking sheets or bake eggplants in two batches depending on the size of
your oven).
Bake 10
minutes, remove from oven and let cool.
While
cooking eggplant, prepare the ricotta / spinach mixture. In a bowl, mix
ricotta, mozzarella (1/2 cup), parmesan, spinach, egg and garlic. Mix well and
season to taste.
Spread 1/2
cup of tomato sauce in the bottom of a large baking dish.
Spread the
mixture of ricotta and spinach generously on a slice of eggplant (about two
tablespoons full), roll and arrange in the prepared dish, seam down. Continue
with the remaining eggplants.
Top with
remaining tomato sauce (1/2 cup) and sprinkle with remaining mozzarella (1
cup).
Cover with
foil, reduce the oven to 350F and bake for 45 minutes. Remove foil and cook
another 15 minutes or until cheese is golden. Bake 10 minutes, remove from oven
and let cool.
Happy
Cooking Time.
