Eggplant Rollatini (GF | Veg)

A healthier and spicier home-made take on a classic Italian favorite: cheesy veggie stuffed eggplant pinwheels.

I think we can all agree the Italian Food = comfort food. Anytime I see Eggplant Rollatini on a menu, I have to order it. When I first began to eat healthier, I assumed that I had to completely cut out Italian food because how could something so cheesy and gooey possibly be good for you. But that was not true at all.

This recipe is the perfect low calorie and low carb dish for when you are craving some Italian food.

It involves no frying, no breadcrumbs and no oil but still tastes as delicious as it would at Olive Garden. I can assure you this because my sister (aka Olive Garden's biggest fan) has attested to this herself.

Plus this easy is so so so easy to put together that I guarantee anyone can do it. Try it out and surprise your family with this delicious dish for dinner next Saturday!

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dEATS:

4 servings, 277 calories

Ingredients

• 2 medium sized eggplants, or about 5-6 Chinese eggplants (600g total)

• 1 1/2 cups marinara sauce

• 1/2 cup part skim ricotta cheese

• 1/4 cup parmesan cheese

• 1 large egg

• 1 garlic clove

• 1 cup shredded part-skim mozzarella (4oz)

• 15 oz spinach

• 1/4 red onion, diced

• salt, pepper, red chili powder to taste

The Magic

1. Preheat oven to 400 degrees F.

2. Thinly slice your eggplants into 1/4 inch thick slices. If you have a Mandoline use that, if not then just try to keep the thickness as even as possible.

3. Sweat your eggplant by sprinkling the slices with some salt and setting them aside for about 10 minutes. Then pat the slices dry with a paper towel. This is a very important step for removing excess moisture!!

4. Season the slices with a little more salt and pepper, to taste and spread out the slices on a parchment lined baking sheet. Tightly cover with foil and bake for about 9 minutes. The eggplant should be tender, and "roll-able" but not fully cooked!!!

5. While this is in the oven, lightly sauté the spinach and onion in a pan for a few minutes.

6. In.a medium sized bowl, beat the egg. Add in the ricotta, parmesan cheese, and sautéed spinach and onion. Add 1/4 tsp of salt, 1/8 tsp pepper, and 1/4 tsp of red chili powder (Adjust based on preference).

7. Spread 1/2 cup of marinara sauce along the bottom of a 13 x 9 baking dish.

8. Take the eggplant out of the oven and pat dry with paper towels. (Eggplants carry a lot of moisture so all of these steps are really important!)

9. Divide the cheese+veggie mixture evenly and spread along the eggplant slices. Then, begin to roll them up so that they look like little pinwheels.

10. Arrange the rolls seam side down, in the sauce prepared dish.

11. Top the rolls with the remaining 1 cup of marinara sauce.

12. Cover tightly with foil and bake for 30 minutes.

13. Take the pan out of the oven, top with the shredded mozzarella cheese and then bake for an additional 30 minutes.

14. Let it sit out to cool for a few minutes and then enjoy with your family!