A healthy, gluten-free way to enjoy your favorite Italian flavors! Whether going for a classic comfort food or an elegant dinner, this vegetarian eggplant rollatini is easy to make and a great way to get kids involved in the kitchen.

Healthy Kale & Ricotta Stuffed Eggplant Rollatini

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Servings 6 Prep Time 10minutes
Cook Time 45minutes
Servings 6 Prep Time 10minutes
Cook Time 45minutes
A healthy, gluten-free way to enjoy your favorite Italian flavors! Whether going for a classic comfort food or an elegant dinner, this vegetarian eggplant rollatini is easy to make and a great way to get kids involved in the kitchen.
Ingredients
  • 2 eggplants, sliced ¼-inch thick lengthwise
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 3/4 cups part-skim ricotta cheese
  • 1/2 cup chopped kale
  • 1 large egg
  • 3 tablespoons shredded Parmesan cheese
  • 2 tablespoons fresh basil, divided
  • 1 cup (plus ¼ cup) low-sodium marinara sauce, divided
  • 1/2 cup shredded lowfat mozzarella cheese
Directions
  1. Preheat oven to 425F.
  2. Place eggplant on a parchment-lined baking sheet. Drizzle with oil and season with salt and pepper.
  3. Bake 15 minutes, or until eggplants soften. Remove from oven and set aside.
  4. Combine ricotta, kale, egg, Parmesan, 1 Tbsp. basil in large mixing bowl. Season with salt and pepper, to taste. Set aside.
  5. Evenly spread ¼ cup marinara sauce on bottom of 11x8-inch baking dish.
  6. Place eggplant on work surface and scoop 2 Tbsp. filling onto one side of eggplant. Roll up and place in baking dish. Repeat with remaining eggplant. Top with 1 cup marinara and mozzarella.
  7. Bake 25 - 30 minutes, or until cooked through and cheese is melted.
  8. Remove from oven and top with 1 Tbsp. basil.
Nutritional Value
  • Calories 199
  • Fat 12g
  • Protein 11.5g
  • Carbohydrates 10g
  • Fiber 2g
  • ​Sugar 5g
  • Sodium 573mg
  • Calcium 291mg
  • Iron 1mg
Tags , , , ,
Servings 6 Prep Time 10minutes
Cook Time 45minutes
Servings 6 Prep Time 10minutes
Cook Time 45minutes
A healthy, gluten-free way to enjoy your favorite Italian flavors! Whether going for a classic comfort food or an elegant dinner, this vegetarian eggplant rollatini is easy to make and a great way to get kids involved in the kitchen.
Ingredients
  • 2 eggplants, sliced ¼-inch thick lengthwise
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 3/4 cups part-skim ricotta cheese
  • 1/2 cup chopped kale
  • 1 large egg
  • 3 tablespoons shredded Parmesan cheese
  • 2 tablespoons fresh basil, divided
  • 1 cup (plus ¼ cup) low-sodium marinara sauce, divided
  • 1/2 cup shredded lowfat mozzarella cheese
Directions
  1. Preheat oven to 425F.
  2. Place eggplant on a parchment-lined baking sheet. Drizzle with oil and season with salt and pepper.
  3. Bake 15 minutes, or until eggplants soften. Remove from oven and set aside.
  4. Combine ricotta, kale, egg, Parmesan, 1 Tbsp. basil in large mixing bowl. Season with salt and pepper, to taste. Set aside.
  5. Evenly spread ¼ cup marinara sauce on bottom of 11x8-inch baking dish.
  6. Place eggplant on work surface and scoop 2 Tbsp. filling onto one side of eggplant. Roll up and place in baking dish. Repeat with remaining eggplant. Top with 1 cup marinara and mozzarella.
  7. Bake 25 - 30 minutes, or until cooked through and cheese is melted.
  8. Remove from oven and top with 1 Tbsp. basil.
Nutritional Value
  • Calories 199
  • Fat 12g
  • Protein 11.5g
  • Carbohydrates 10g
  • Fiber 2g
  • ​Sugar 5g
  • Sodium 573mg
  • Calcium 291mg
  • Iron 1mg

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