This Eggplant Rollatini Packs an Impressive 14 Grams of Protein


This tender eggplant rollatini will melt in your mouth. Double-baking the eggplant helps soften the eggplant slices for rolling. If you have extra eggplant, chop it up and sauté it in oil with a little garlic and combine with wilted dark leafy greens like spinach or kale for an easy side. A hunk of toasted whole-grain bread completes the meal.

Active Time:
30 mins
Total Time:
1 hrs 15 mins


  • Cooking spray

  • 2 large eggplants (about 1 pound each), trimmed

  • 2 tablespoons extra-virgin olive oil

  • 1 cup whole-milk ricotta cheese

  • cup shredded low-moisture part-skim mozzarella cheese, divided

  • 4 tablespoons grated Parmesan cheese, divided

  • 1 large egg

  • 2 tablespoons chopped fresh basil, plus more for garnish

  • 1 large clove garlic, grated with a microplane

  • 1 teaspoon grated lemon zest

  • teaspoon salt

  • teaspoon ground pepper

  • 2 cups baby spinach, chopped

  • 1 (24-ounce) jar lower-sodium marinara, divided


  1. Preheat oven to 425°F. Line 2 large rimmed baking sheets with parchment paper and coat the parchment with cooking spray. Slice the eggplants lengthwise into 18 (1/4-inch-thick) planks. Arrange the slices in a single layer on the prepared baking sheets; drizzle the tops evenly with oil and coat with cooking spray.

  2. Bake until just tender, about 10 minutes. Remove from oven; do not turn oven off. Let the eggplant stand on the baking sheets until cool enough to handle, about 5 minutes.

  3. Meanwhile, stir ricotta, 1/3 cup mozzarella, 3 tablespoons Parmesan, egg, basil, garlic, lemon zest, salt and pepper together in a medium bowl. Fold in spinach.

  4. Coat a 9-by-13-inch baking dish with cooking spray. Spread 1 1/4 cups marinara in the bottom of the dish.

  5. Spoon 2 tablespoons ricotta mixture on 1 end of 1 eggplant slice; roll up and place the roll, seam-side down, in the marinara in the dish. Repeat the process with the remaining eggplant slices and ricotta mixture. Pour the remaining 1 1/4 cups marinara evenly over the center of the eggplant rolls, leaving the roll ends exposed. Sprinkle the rolls with the remaining 1/3 cup mozzarella and 1 tablespoon Parmesan.

  6. Cover the dish with foil. Bake until bubbling, 20 to 25 minutes. Remove the foil; bake until the top is slightly browned and the eggplant is very tender, 10 to 15 minutes. Let stand for 10 minutes. Garnish with additional basil, if desired.

    a recipe photo of the Eggplant Rollatini
    Photographer: Morgan Hunt Glaze, Food Stylist: Ruth Blackburn, Prop Stylist: Christine Keely


Parchment paper

Nutrition Facts (per serving)

315 Calories
21g Fat
21g Carbs
14g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 315
% Daily Value *
Total Carbohydrate 21g 8%
Dietary Fiber 6g 21%
Total Sugars 10g
Protein 14g 28%
Total Fat 21g 27%
Saturated Fat 7g 35%
Cholesterol 63mg 21%
Vitamin A 1851IU 37%
Vitamin C 15mg 17%
Vitamin D 14IU 4%
Vitamin E 1mg 9%
Folate 46mcg 12%
Vitamin K 103mcg 86%
Sodium 521mg 23%
Calcium 259mg 20%
Iron 3mg 17%
Magnesium 45mg 11%
Potassium 437mg 9%
Zinc 1mg 9%
Vitamin B12 1mcg 42%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.

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