Gluten Free Skinny Eggplant Rollatini
If you're looking for a delicious, gluten-free Italian dish to try at home, eggplant rollatini is a great option!
Ingredients
- 2 large eggplants
- 1 cup reduced fat ricotta 9 oz/ 250 g
- 1 1/2 cups shredded mozzarella divided into 1/2 cup and 1 Cup
- 1/2 cup Parmesan shredded
- 9 oz frozen spinach/250 g. Thaw and squeeze to extract as much liquid as you can.
- 1 egg
- 1 clove garlic germ removed minced
- Salt and pepper to your liking
- 1 cup tomato passata or marinara
Instructions
- Preheat oven to 400°F/200°C
- Slice eggplants in half lengthwise. Place 12 slices of eggplant on a baking sheet. Depending on how big your oven is, you may need two baking sheets.
- Bake for 10 minutes, then take it out of the oven and let cool.
- While the eggplants cook, make the ricotta/spinach mix. In a bowl, combine ricotta, mozzarella ( 1/2 cup), parmesan, spinach, egg and garlic. Season to taste.
- Place 1/2 cup tomato sauce in the bottom of a large baking pan.
- Spread the ricotta/spinach mixture evenly on an eggplant slice (about 2 heaping tablespoons). Roll it up and place seam-side down in prepared dish. Continue with the remaining eggplant.
- Sprinkle remaining tomato sauce (1/4 cup) on top.
- Bake for 45 minutes, then cover with foil. Bake for 15 more minutes, or until cheese is golden brown. Bake for 10 minutes. Let cool in the oven.
