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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!
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Prep Time 30 minutes
Cook Time 1 hour
Servings: 12 rollatini
Course: Dinner, Main Course
Cuisine: Italian
Calories: 120
Ingredients Method

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

Method
 

  1. Preheat oven to 400°F/200°C
  2. 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.
  3. Bake for 10 minutes, then take it out of the oven and let cool.
  4. 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.
  5. Place 1/2 cup tomato sauce in the bottom of a large baking pan.
  6. 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.
  7. Sprinkle remaining tomato sauce (1/4 cup) on top.
  8. 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.