Name: Healthy Eggplant Rollatini
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: Italian
Ingredients: 2 large eggplants; 2 tablespoons olive oil; 1 teaspoon salt; 1/2 teaspoon black pepper; 1 cup ricotta cheese; 1/2 cup plain Greek yogurt; 2 garlic cloves, minced; 1 teaspoon Italian seasoning; 1 cup fresh spinach, finely chopped; 1 1/2 cups tomato sauce; 1 cup shredded mozzarella cheese; 1/4 cup grated Parmesan cheese; 2 tablespoons fresh basil or parsley, chopped

Jump to Recipe·Leave a Review

I love making this Healthy Eggplant Rollatini when I want a comforting Italian-style dish that still feels light and nourishing. The tender eggplant rolls are filled with a creamy, flavorful mixture and baked in sauce until everything comes together beautifully.

Why You’ll Love This Recipe

I enjoy this recipe because it delivers all the cozy flavors of a classic baked pasta dish without feeling heavy. Using eggplant instead of pasta keeps it lighter, and the filling is creamy and satisfying without being overwhelming. I also like that it’s naturally low carb and packed with vegetables.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

eggplant
olive oil
salt
black pepper
ricotta cheese
Greek yogurt
garlic cloves, minced
Italian seasoning
spinach
tomato sauce
shredded mozzarella cheese
grated Parmesan cheese
fresh basil or parsley

Directions

I start by slicing the eggplant lengthwise into thin strips and laying them on a baking sheet. I brush them lightly with olive oil, season with salt and pepper, and bake until tender and flexible.

While the eggplant bakes, I mix the ricotta, Greek yogurt, garlic, Italian seasoning, and chopped spinach in a bowl until well combined.

Once the eggplant slices are cool enough to handle, I spoon the filling onto each slice and roll them up gently. I spread a layer of tomato sauce in a baking dish, arrange the eggplant rolls seam-side down, and spoon more sauce over the top.

I sprinkle mozzarella and Parmesan over everything and bake until the sauce is bubbling and the cheese is melted and lightly golden.

Servings and Timing

I usually get about 4 servings from this recipe.
Prep time: 20 minutes
Bake time: 30 minutes
Total time: 50 minutes

Variations

I sometimes add chopped mushrooms or zucchini to the filling for extra vegetables. When I want more protein, I mix in cooked lentils or shredded chicken. I also enjoy using fresh herbs in the filling for extra flavor.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 4 days. When reheating, I warm it in the oven or microwave until heated through, covering it so it stays moist.

FAQs

Do I need to peel the eggplant?

I don’t peel it, since the skin softens nicely when baked and helps the rolls hold together.

How do I prevent watery rollatini?

I make sure to bake the eggplant slices first and avoid overloading them with sauce.

Can I make this dish ahead of time?

I often assemble it ahead, cover it, and bake it when I’m ready to serve.

Is this recipe gluten-free?

I find it naturally gluten-free since it uses eggplant instead of pasta.

Can I freeze eggplant rollatini?

I can freeze it after baking, though I find the texture is best when enjoyed fresh or refrigerated.

Conclusion

I enjoy this Healthy Eggplant Rollatini because it’s comforting, flavorful, and packed with vegetables. It’s a lighter baked dish I love making when I want something wholesome that still feels like a treat.