Eggplant Rollatini
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By cookinglight.com
Eggplant Rollatini
Instructions
Cook:1h 50min
These vegetarian-friendly eggplant “roll-ups” are incredibly satisfying, thanks to both generous amounts of fiber and the savory, umami flavor that eggplant delivers. They’re also a healthier and lighter option than most eggplant dishes at Italian restaurants. Buying the right eggplant is key for this: you want them to be at least 3 1/2-inches wide, so that after you trim them, you have enough to cut into slabs.
Updated at: Sat, 29 Mar 2025 01:12:04 GMT
Nutrition balance score
Great
Glycemic Index
22
Low
Glycemic Load
5
Low
Nutrition per serving
Calories302.3 kcal (15%)
Total Fat15.7 g (22%)
Carbs24.9 g (10%)
Sugars13.1 g (15%)
Protein18.4 g (37%)
Sodium524.8 mg (26%)
Fiber9.1 g (33%)
% Daily Values based on a 2,000 calorie diet
Ingredients
5 servings
2 x 1 lbeggplant
medium-size, about 3 1/2-in wide
2 tablespoonscanola oil
![1 cup sliced yellow onion (from 1 medium [9 oz.] onion)](https://art.whisk.com/image/upload/fl_progressive,h_48,w_48,c_fill,dpr_2.0/v1550764675/graph/fooddb/0be3604e4c690ffccf45a20789ba4b8c.jpg){kind=small}
1 cupyellow onion
sliced, from 1 medium
1 ½ cupslower-sodium marinara sauce
divided
1egg
large
1 x 15 ozfrozen spinach
pkg, thawed and squeezed until very dry
½ cuppart-skim ricotta cheese
2garlic cloves
medium, chopped
½ teaspoonkosher salt
6 ounceslow-moisture part-skim mozzarella cheese
pre-shredded, divided
2 tablespoonsfresh basil
chopped
Instructions
View on cookinglight.com
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