Eggplant Rollatini with Creamy Spinach Cheese Filling

cheesy eggplants with ricotta and spinach

5 from 2 votes

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.

Prep Time20

Cook Time30

Total Time50

Course: Appetizer, Lunch

Cuisine: American

Keyword: eggplant rolls

Servings: servings

Calories: 212kcal

Author: Ioana Borcea from LowCarbSpark.com

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

The nutrition facts are calculated for 2 eggplant rolls.

Nutrition