Go Back
raw eggplant

Eggplant Rollatini

This recipe is flavorful and low calorie. It is easy to make and needs only a few ingredients.
Prep Time 20 mins
Cook Time 20 mins
Course Appetizer, Main Course, Side Dish
Cuisine Italian
Servings 4

Equipment

  • large bowl
  • measuring cups and spoons
  • 2 cookie sheets

Ingredients
  

  • 1 eggplant medium
  • olive oil cooking spray
  • 1 cup spinach shredded
  • ¼ cup Romano or Parmesan cheese
  • ¼ cup mozzarella cheese
  • 1 clove garlic minced
  • Salt to taste
  • freshly ground pepper to taste
  • 1 tbsp. fresh parsley
  • 1 tbsp. fresh basil
  • 1 tbsp. fresh oregano

Instructions
 

  • Preheat oven to 400°F.
  • Peel eggplant Note: I like the eggplant peeled. It is a personal preference.
  • Cut eggplant vertically about ¼ inch thick. It ends up being about 6 or 7 slices.
  • Spray 2 cookie sheets with olive oil spray, and place the eggplant slices on the pans.
    eggplant sliced
  • Put the eggplant slices in the oven for 10 minutes.
  • Mix the spinach, mozzarella, and Romano in a large bowl.
  • Take the eggplant slices out of the oven, and let them cool for about 7 minutes so you can handle them. (They have to be soft enough to roll.)
  • Place the mixture on each slice.
    mixture
  • Roll each eggplant and place them in a baking pan. Sprinkle a little bit of Romano on top of each and put them under the broiler for 3 minutes. (Until slightly browned.)
    rolled eggplant
Keyword eggplant, eggplant rollatini, gluten free, vegetarian