This Eggplant Rollatini is stuffed with a creamy Italian Inspired cheese and spinach mixture. You’ll love the flavors of these gluten-free eggplant rolls recipe that are super low carb, light, meat-free, and the perfect comfort food.
Even if you’re not an eggplant fan, this recipe will change your mind. The eggplant rolls melt in your mouth as they’re packed with flavor.
Enjoy eggplant rollatini as a fantastic meatless lunch or as a fabulous appetizer. No breading is needed, just grill the eggplant, then fill with all the delicious ingredients, roll, and top with mozzarella and fresh parsley.
Why You’ll Love This Eggplant Rollatini Recipe
- A low-carb dish that’s loved by the whole family.
- Just a few basic ingredients
- A fancy meal ready in less than 60 minutes.
- The filling is super creamy, rich, and delicious.
Ingredients for Eggplant Rollatini
The ingredients you’ll need to make the best cheesy eggplant rolls are delicious and incredibly satisfying.
You’ll need generous amounts of cheese and spinach for the filling and your favorite marinara sauce for baking these vegetarian. eggplant rolls.
- eggplants– choose a firm eggplant with smooth skin. You’ll need two medium eggplants.
- olive oil– to add flavor.
- spinach– fresh or frozen can be used.
- ricotta– makes the filling creamy.
- mozzarella– to make this recipe super cheesy.
- Parmesan– freshly grated is always the best.
- garlic cloves– substitute with 2 teaspoons of garlic powder.
- eggs– to bind all the cheese filling ingredients together.
- marinara sauce– I always choose Rao’s.
- Salt & Pepper, to taste
How to Make Eggplant Rollatini
Start by slicing thin eggplant slices. I love to use a mandolin instead of a knife because I get perfectly even slices every time.
Once you sliced about 15-20 slices, it’s time to grill them on both sides to remove the moisture. Alternatively, you can bake the eggplant slice for about 15 minutes.
Meanwhile, preheat the oven and make the ricotta and spinach filling. Combine spinach, ricotta, Mozzarella Cheese, Parmesan Cheese, minced garlic, eggs, salt, and pepper.
Spoon one heaping tablespoon of the ricotta mixture onto each eggplant slice and then roll up tightly. You’ll end up making about 20 eggplant vegetarian rolls.
Arrange the rolls into a baking dish. Top with marinara sauce, mozzarella and parmesan.
Bake until the cheese is completely melted, bubbly and the dish smells delicious.
Storing Leftovers
- Fridge– Store leftovers in an airtight container for up to 4 days,
- Freezer– Make the rollatini as written below, but skip the baking part. Allow to thaw overnight and bake for 30 minutes as directed.
Other Delicious Recipes You’ll Love
- Cream Cheese and Cheddar Ham Roll Ups
- One-Pot Low Carb and Keto Zuppa Toscana
- Stuffed Zucchini Boats
- Creamy Broccoli Salad with Bacon
Eggplant Rollatini with Creamy Spinach Cheese Filling
Description
Ingredients
- 2 medium eggplants
- 2 tbsp olive oil
- 10 oz frozen chopped spinach thawed and well drained
- 1 cup ricotta cheese
- 2 garlic cloves minced
- 1 large egg beaten
- 1 1/2 cups shredded mozzarella divided
- 3/4 cup grated Parmesan divided
- 24 oz jar marinara sauce
- 1 tsp Italian Seasoning
- Salt and Pepper to taste
Instructions
- Slice the ends off the eggplants. Using a mandoline, slice them lengthwise into 1/4-inch (0.5 cm) thick slices. Depending on size, you should get about 15 to 20 slices. Brush both sides with olive oil and sprinkle lightly with salt.
- Heat a grill or grill pan over medium heat. Cook each eggplant slice for 30 to 60 seconds per side, until flexible and tender. Set aside to cool slightly.
- Preheat the oven to 350°F (180°C). Spread 1/2 cup marinara sauce over the bottom of a 9 × 13-inch baking dish.
- To make the spinach ricotta filling, you'll need a large bowl. Combine thawed and drained spinach, ricotta, minced garlic, one egg, ½ cup Mozzarella Cheese and ½ cup Parmesan Cheese. Season with salt, pepper to taste and mix well to combine. Add homemade Italian Seasoning.
- Place about 1 tablespoon of the spinach ricotta mixture on one end of each grilled eggplant slice. Roll up tightly and place seam side down in the baking dish. Repeat with all slices.
- Pour the remaining marinara sauce over the eggplant rolls. Top with the remaining mozzarella and Parmesan.
- Bake for 25 to 30 minutes, or until the cheese is melted, bubbly, and lightly golden on top. Let the rolls cool for 5 to 10 minutes before serving.
Notes
How do we calculate the nutrition info?
These nutrition facts listed are determined using nutrition information from the USDA Food Database. Our nutrition facts are accurate, but if you are using different products, please make your calculations. Net carb count is calculated by subtracting both fiber and sugar alcohols because they don’t raise blood sugar.
