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Oven-Baked Skinny Eggplant Rollatini

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.
Course Main dish, Side/ Main dish
Cuisine Italian
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 40 minutes
Servings 8 rolls
Author Victoria


  • 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


  • 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.
    Baking eggplant
  • 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.
    Spread cheese spinach mixture
  • Carefully roll the eggplant slice into roll and arrange onto marinara sauce layer in baking pan.
    Roll the eggplant slice
  • 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.