That’s SO Jenn’s Low-Fat Eggplant Rollatini

1

IMG_1086

I’ve been on a real eggplant kick lately so I created a low-fat rollatini that I can’t wait for you to try! It’s baked in the oven with a thin brush of olive oil, leaving it so tender and tasty you won’t miss the typical breaded, fried coating.

Even Hubby who doesn’t usually enjoy the oddly shaped purpleish vegetable, agreed to give it a chance for dinner. “For eggplant, this is really delicious!” he said. I think that was a compliment.

Non-fat feta cheese adds a lovely savoriness to the creamy ricotta filling, punched up by fresh garlic, basil, parsley and spinach.

While I pride myself on making many versions of my own sauce, that night I was really in the mood for Rao’s, the only jarred version I will happily buy. (I know a few hard-core Italians who swear by this stuff too so I don’t feel so guilty when it’s not from scratch…)

I purchased the sensitive formula a friend got me into, which really allowed the flavors in this dish to shine. My eggplant rollatini is light on the palette, filling on your stomach, and won’t cost you a ton of fat and calories. Pretty good deal, right?

Ingredients:

1 large eggplant

1 cup part-skim ricotta cheese

1 tablespoon plus 1 teaspoon nonfat feta cheese

1 clove garlic

About 1 cup fresh spinach (2-3 leaves per eggplant slice)

1 teaspoon fresh parsley

5 leaves fresh basil

1/2 cup reduced fat shredded mozzarella cheese

1 jar Rao’s Sensitive Formula Marinara Sauce

1/4 teaspoon kosher salt (plus more to taste)

1/4 teaspoon black pepper (plus more to taste)

Instructions:

Preheat oven to 450°. Wash and peel eggplant. Yes, my peeler is a bright orange monkey.

IMG_1052

Remove stem.

IMG_1054

Slice lengthwise into about 8-10  pieces.

IMG_1056

Brush each side with olive oil.

IMG_1057

IMG_1058

Season both sides with a pinch of salt and pepper.

IMG_1059

Bake for 10 minutes on each side. Turn oven off.

IMG_1064

 Chop parsley.

IMG_1060

Add to a bowl filled with ricotta cheese.

IMG_1062

Chop fresh basil.

IMG_1065

Add to the cheese.

IMG_1066

Mince garlic.

IMG_1067

Then, you got it, put it into the ricotta bowl.

IMG_1068

Mix well, then add feta cheese.

IMG_1070

Season with 1/4 teaspoon each salt and pepper.

IMG_1071

Place about a tablespoon of filling onto the larger end of each eggplant slice.

IMG_1072

IMG_1073

Top with 2-3 leaves of spinach.

IMG_1074

Coat the bottom of your baking dish with 1 cup of sauce.

IMG_1075

Nestle eggplant into the baking dish.

IMG_1076

Cover with remaining sauce.

IMG_1079

Sprinkle mozzarella over top.

IMG_1080

Broil for about 3 minutes until cheese is bubbly.

IMG_1083

Eat and enjoy this healthier twist on a yummy classic!

IMG_1087

…….
I would love for you to join me at That’s SO Jenn! Simply FOLLOW BLOG VIA EMAIL at the top right of the homepage for all the latest recipes & party planning tips!

Share.

About Author

1 Comment

  1. Pingback: That’s SO Jenn’s S’mores Balls | That's SO Jenn!

Leave a Reply

%d bloggers like this: