Skinny eggplants rollatini
Eggplants rollatini in a guilty-free form for all those who kept track of their intake but still want the natural goodness. Cheesy, juicy, natural sweetness yet free from all starch, gluten, etc.
Servings 8 rolls
Ingredients
- 2 eggplants
- 1 cup marinara sauce
- 1 cup reduced fat riccotta cheese
- 1 cup mozzarella cheese
- 0.5 cup romano or parmesan cheese shredded
- 2 cloves garlic crushed
- 3 cups chopped spinach
Instructions
- Wash eggplants, cut heads and pat dry and slice evenly along their length into 3-4 slices.
- Sprinkle some salt over both surfaces of eggplant slices. Let sit for about 10 minutes, then pat dry with paper towels.
- Preheat oven to 400 F. Prepare a baking sheet/tray, spray or oil it to prevent sticking.
- Arrange eggplants onto baking sheet, bake for 10 minutes or so till pliable. Let cool down at room temperature.
- Chop and saute spinach with some olive oil and garlic.
- Squeeze spinach to remove excess liquid. Add to a large enough container.
- Mix spinach together with all the cheese, leaving 1/2 cup of mozzarella to sprinkle later on.
- Have baking dish/pan, spread some marinara sauce on its bottom.
- Lay a slice of eggplant on even surface, then spread some of the cheese/spinach mixture all over its surface.
- Carefully roll the eggplant slice into roll and arrange onto marinara sauce layer in baking pan.
- Repeat for the rest of eggplant rolls.
- Now Sprinkle with the remaining mozzarella cheese and cover pan with foil.
- Bake for 30 minutes over 350F or until all the cheese is melting.
