This recipe for Healthier Eggplant Rolatini uses roasted eggplant instead of fried. I also used low-fat cottage cheese instead of high fat ricotta. I personally like the texture and flavor better. Anyway, this dish is delicious, easy to assemble and is a crowd pleaser. It also looks beautiful when you prepare it in individual portions.

Ingredients

Slice eggplant lenghtwise

Roast until soft

Prepare filling

Mix well

Add two tablespoons of filling to one slice of eggplant

Roll up and place seam side down

Add sauce to the bottom of a dish

Place rolls on top of sauce, cover with sauce and sprinkle with shredded cheese

Serve sprinkled with fresh or dried oregano

Healthier Eggplant Rollatini

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Prep Time 1 hour hr

Cook Time 30 minutes mins

Total Time 1 hour hr 30 minutes mins

Servings: 6

Ingredients Method

Ingredients

  

• 3 large eggplants
• 2 teaspoons salt
• 1/4 cup olive oil
• 2 cups shredded mozarella divided
• 1 cup cottage cheese
• 2 eggs
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1 teaspoon oregano
• 2 cups marinara sauce

Method

 

1. Slice eggplants into 1/2 inch thick slices lengthwise
2. Sprinkle each smoide with salt and brush with olive oil
3. Bake at 375 for about 25 minutes until soft, flipping once so that both sides are browned.
4. Let cool
5. In a bowl, mix 1 cup mozzarella cheese, cottage cheese, eggs, garlic powder, onion powder and oregano
6. To create the rollatini, take a slice of eggplant, lay it flat and add 1-2 tablespoons of the cheese filling in the middle. Roll up
7. In a pan, spread tomato sauce on the bottom, add the rolls, seam side down and cover with more sauce
8. Sprinkle the rest of cheese on top
9. Bake at 350 for 30 minutes