Vegetable Herb Pizza with Simple Green Salad
A wholesome and flavorful dinner featuring a homemade pizza topped with fresh herbs and colorful vegetables, served alongside a crisp green salad with a light vinaigrette.
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Tender baked eggplant slices rolled around a creamy low-sodium ricotta and herb filling, smothered in a homemade, salt-free marinara sauce and topped with melted mozzarella.

Tender eggplant slices are lightly fried, then rolled with a creamy ricotta filling and baked in a fresh, homemade tomato sauce. This Italian-American classic is pure comfort food, bubbling with cheese and rich flavors.
Serving size: 3 pieces
Extremely low in sodium and prepared by baking to minimize saturated fat, supporting cardiovascular health.
Eggplant is an excellent source of dietary fiber, which aids digestion and promotes satiety.
Ricotta and mozzarella cheese provide quality protein essential for muscle repair and maintenance.
The tomato-based marinara sauce is a great source of Vitamin C and lycopene, a powerful antioxidant.
Yes, this version is very healthy. It's baked, not fried, and uses a homemade low-sodium marinara sauce. Eggplant is rich in fiber and antioxidants, while ricotta provides protein and calcium, making it a balanced and heart-healthy meal.
A single dinner serving of this low-sodium Eggplant Rollatini contains approximately 600-620 calories, providing a satisfying meal that fits within many calorie-controlled diets.
To keep the meal balanced, serve it with a simple side salad dressed in lemon vinaigrette, steamed green beans, or roasted asparagus. A small portion of whole-wheat garlic bread can also be a good accompaniment.
Absolutely. You can assemble the entire dish, cover it, and refrigerate for up to 24 hours before baking. It also freezes well; you can freeze the unbaked dish for up to 3 months.
To remove any potential bitterness, you can 'sweat' the eggplant slices. Simply sprinkle them with a small amount of salt, let them sit for 30 minutes, and then rinse and pat them thoroughly dry before cooking. For a low-sodium approach, a good rinse is key.
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Tender baked eggplant slices rolled around a creamy low-sodium ricotta and herb filling, smothered in a homemade, salt-free marinara sauce and topped with melted mozzarella.
This italian_american dish is perfect for dinner. With 696.29 calories and 36.76g of protein per serving, it's a low_sodium, heart_healthy, high_fiber, diabetic_friendly, weight_loss option for your meal plan.
Make the fresh marinara sauce
Prepare the eggplant
Make the ricotta filling
Fry the eggplant slices
Assemble the rollatini
Bake the dish
Rest and serve