Low Fat Eggplant (Aubergine) Rollatini

Recipe by BonnieZ
READY IN: 1hr 30mins
YIELD: 16 rolls




  • First make the sauce, in a large deep saute pan, over medium heat add the crushed tomatoes, water& red wine.
  • Bring to a boil and then add the garlic, oregano, basil, red pepper flakes, sugar& fennel seeds, then reduce the temperature to a simmer.
  • Simmer covered for 30-40 minutes until the sauce is reduced and thickened.
  • Meanwhile, make the filling by combining in a medium bowl the ricotta, 1/2 cup fat free mozzarella, the parmesan, 1/8 tsp of black pepper& the parsley, stirring well to combine, then set aside.
  • Slice each eggplant into*thinly* (1/8-1/4 inch thick) slices lengthwise.
  • Try to achieve about 8 thin slices per eggplant, discarding the first and last slice.
  • In a shallow pie plate, combine the breadcrumbs (or panko) and the 1/4 tsp pepper, oregano and Mrs Dash, then set aside.
  • Brush both sides of each eggplant slice with the yogurt, then dredge in the breadcrumb mixture.
  • Place on a baking sheet sprayed with cooking spray and broil for 2 minutes, then turn over and broil the other side an additional 2 minutes, then set aside to cool.
  • You will most likely need 3 baking sheets in total, and you want to broil each sheet seperately to ensure even browning of the eggplant.
  • Once the eggplant slices are cool, place a tablespoon of the ricotta mixture on one end of each slice and roll up to cover the filling.
  • In a 13x9 pan, spoon enough sauce to coat the bottom of the pan.
  • Layer the eggplant rolls seam side down over the sauce.
  • Ladle the remaining sauce over the eggplant rolls and top with 1/2 cup of reduce fat, part skim mozzarella cheese and 2 tbsp of parmesan.
  • Bake in a 350F oven for 30-45 minutes.
  • For OMAC, make the sauce, then freeze it, then proceed with step# 5 and through step 11.
  • Once you have made the rolls freeze them individually on a baking sheet.
  • Once frozen remove from the baking sheet and store in freezer bags.
  • When ready to proceed with the recipe, thaw the sauce, but DONOT thaw the rolls.
  • Place the frozen rolls over the sauce as is in step 12, add the topping, then bake at 350 for 1 hour.