Eggplant Rollatini with Creamy Spinach Cheese Filling
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.
Slice the ends of the eggplants and using a mandolin slice them lengthwise into 1/4-inch(½ cthick slices. Depending on how big your eggplants are you should get about 15-20 slices.
Brush the eggplant slices with olive oil and sprinkle some salt.
Heat a grill and cook the eggplant slices for about 30-60 seconds on each side, until tender.
Preheat the oven to 350ºF/ 180C and spread ½ cup marinara sauce on the bottom of a 9x13 baking dish. Set aside.
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.
To assemble: Place about 1 tbsp of cheese mixture in the centre of each eggplant slice and then roll-up. Repeat with all your eggplant slices.
Top the eggplant rolls with the remaining marinara sauce and sprinkle with remaining mozzarella and parmesan.
Bake for 25-30 minutes or until the mozzarella is perfectly melted and has a golden-brown color. Let the eggplant rolls cool for 5-10 minutes before serving.
Notes
The nutrition facts are calculated for 2 eggplant rolls.