Loading...
Tender baked eggplant slices rolled with a creamy ricotta filling, smothered in a fresh tomato sauce and melted mozzarella. A lighter take on the Italian-American classic that's pure comfort food.
For 4 servings
Prepare the eggplant
Make the fresh tomato sauce
Tender baked eggplant slices rolled with a creamy ricotta filling, smothered in a fresh tomato sauce and melted mozzarella. A lighter take on the Italian-American classic that's pure comfort food.
This italian_american recipe takes 105 minutes to prepare and yields 4 servings. At 481.45 calories per serving with 30.27g of protein, it's a moderately challenging recipe perfect for dinner or lunch.
Discover authentic recipes from cuisines around the world.
Find recipes that fit your dietary preferences.
Find recipes optimized for your goal.
Bake the eggplant slices
Make the ricotta filling
Assemble the rollatini
Bake the dish
Rest and serve
Use a vegan ricotta alternative made from tofu or cashews, and substitute the egg with a flax egg. Use your favorite brand of vegan mozzarella and parmesan.
This recipe is naturally gluten-free. Just ensure your cheeses and any other packaged ingredients are certified gluten-free.
Add 1 cup of cooked lentils or crumbled firm tofu to the ricotta filling for a substantial protein boost.
For an even lighter version, you can skip baking the eggplant in oil. Instead, grill the slices on a grill pan until tender and pliable.
Eggplant is an excellent source of dietary fiber, which aids in digestion, helps maintain stable blood sugar levels, and promotes a feeling of fullness.
Tomatoes are rich in lycopene, a powerful antioxidant linked to reducing the risk of heart disease and certain cancers. Eggplant skin contains nasunin, another antioxidant that protects brain cells.
The ricotta, mozzarella, and parmesan cheeses provide a good amount of calcium, which is essential for strong bones and teeth.
Using olive oil provides monounsaturated fats, which are beneficial for heart health and can help lower bad cholesterol levels.
Yes, it can be a very healthy dish. It's packed with vegetables like eggplant and tomatoes, and this version uses part-skim cheeses to reduce fat. Making the sauce from scratch avoids added sugars and sodium found in jarred sauces.
A serving of three rolls from this recipe contains approximately 350-450 calories, depending on the exact size of the eggplants and the cheeses used. It's a satisfying yet reasonably low-calorie main course.
Absolutely. You can assemble the entire dish, cover it, and refrigerate for up to 24 hours before baking. You may need to add 10-15 minutes to the baking time if it's going into the oven straight from the fridge.
This usually happens for two reasons: not salting the eggplant to draw out moisture, or not patting the slices completely dry after rinsing. Both steps are essential for a perfect, non-watery result.
This recipe goes great with these complete meals
A creamy, comforting risotto made with sweet pumpkin puree and fragrant sage. This low-sodium version gets its rich flavor from slow-cooked Arborio rice and aromatics, perfect for a cozy autumn meal.
A comforting and heart-healthy baked pasta dish that doesn't skimp on flavor. A rich, creamy sauce made from blended cauliflower coats tender pasta and vegetables, all baked under a layer of golden cheese.
Perfectly cooked whole wheat spaghetti with a firm, al dente bite. This fiber-rich pasta is the ideal healthy base for your favorite Italian-American sauces, from a hearty marinara to a classic meatball sauce.
A vibrant and flavorful tomato sauce made without any added salt. Packed with fresh basil, garlic, and oregano, this simple sauce is perfect for pasta, pizza, or as a base for other dishes. A healthy, homemade classic.
