Recipe by Caseylaine
A healthy version to something usually called "eggplant rolatini" in italian restaurants. Very filling! And the robust flavors of this dish will will have your family asking for this on a regular basis. And it was found in Prevention Magazine, so you KNOW it's good for you!!
Top Review by Terrilynn
This is a good recipe that I made a few adjustments to for my own taste. First, I left out the spinach for my family and I added a little salt with the other seasonings. The directions don't say what to do with the onions and diced tomatoes so I added them to the cup of tomato sauce to top the eggplant. I added a little brown sugar to sweeten and remove the acid of the tomatoes. I also salted and drained the eggplant for 30 minutes before putting it in the oven - just what I've always personally done with eggplant. My family are cheese lovers so I also added mozzarella on top of the sauce before baking. Just adjustments to suit our tastes.
- 29.58 ml canola oil
- 680.38 g eggplants, peeled and sliced lengthwise (1/4-inch thick)
- 118.29 ml chopped onion
- 453.59 g can diced tomatoes
- 59.14 ml reduced-fat mozzarella cheese
- 14.79 ml dried basil
- 14.79 ml dried oregano
- 4.92 ml garlic powder
- 236.59 ml tomato sauce
- 236.59 ml fat-free ricotta cheese (or reduced fat)
- 236.59 ml coarsely chopped spinach
Directions See How It's Made
- Preheat the oven to 350 degrees.
- Brush 1 tablespoon of the oil on the sliced eggplant, and roast it until tender, about 15 minutes.
- Saute the onion in the remaining 1 tablespoon of the oil until tender, about 3-4 minutes.
- Add the tomatoes (with the juice), and simmer for 15 minutes.
- In a separate bowl, mix the ricotta, spinach, mozzarella, basil, oregano, and garlic.
- Add salt and peper to taste.
- Lightly coat a baking dish with cooking spray.
- Spoon the cheese mixture on each slice of the eggplant, and roll up like a jelly roll.
- Place the eggplant in the dish.
- Continue until all the eggplant is used.
- Top with the tomato sauce, and bake for 30 minutes.