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Eggplant Rollatini with Spinach and Cheese Filling

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  Tomato sauce 1 Cup (16 tbs) (Sufficient To Pour On Rollatini)
  Spinach 1 Pound, stems discarded
  Onion 1 Large, finely chopped
  Garlic clove 2 Large, minced
  Olive oil 5 Tablespoon
  Feta cheese 2 Ounce
  Low fat cottage cheese/Skim ricotta 1 Cup (16 tbs)
  Finely chopped walnuts 1⁄8 Cup (2 tbs)
  Egg whites 2
  Whole wheat bread crumbs 1⁄2 Cup (8 tbs)
  Minced parsley 2 Tablespoon
  Salt 1 Teaspoon
  Freshly ground black pepper 1 Teaspoon
  Nutmeg/Mace 1⁄4 Teaspoon
  Ground fennel/Cumin 1⁄2 Teaspoon
  Eggplants 2 Medium, washed
For garnish
  Kalamata olives 6
  Freshly grated parmesan cheese 2 Tablespoon
  Chopped parsley 1⁄4 Cup (4 tbs)

1. Preheat oven to 375°F.

2. Place a steamer basket within a pot and fill with water sufficient to touch basket bottom. Add spinach and steam, covered, for 2 minutes. Drain and allow to cool.
3. Squeeze excess water from cooled spinach with cheesecloth or just press it down the colander gently.
4. In a sauté pan, add 2 tablespoon olive oil and sauté onions and garlic to soft. Mix in cooked spinach along with cheeses, egg whites, walnuts, spices, parsley, and breadcrumbs.
5. Using a wooden spoon, blend all the ingredients thoroughly by stirring constantly.
6. Broil thinly lengthwise sliced eggplants, brushed with olive oil, on the middle rack of the oven and broil for 3 minutes or until the top turns slightly brown.
7. Take out of the oven, and allow them to steam and then cool, by covering them with a plastic wrap.
8. Add 2 to 3 tablespoon filling to the narrow end of cooled eggplant slices, roll up, and arrange in the baking dish with seam side down.
9. Pour tomato sauce over each roll and bake for 20 to 25 minutes or until sauce starts bubbling.

10. Sprinkle Parmesan cheese atop Eggplant Rollatini with Spinach and Cheese Filling, garnish with olive slices and parsley, and serve immediately.

Recipe Summary

Difficulty Level: 
Main Dish
Preparation Time: 
20 Minutes
Cook Time: 
35 Minutes
Ready In: 
55 Minutes

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Average: 4.3 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 329 Calories from Fat 181

% Daily Value*

Total Fat 21 g31.7%

Saturated Fat 4.7 g23.5%

Trans Fat 0 g

Cholesterol 16.6 mg5.5%

Sodium 758.2 mg31.6%

Total Carbohydrates 26 g8.5%

Dietary Fiber 8.4 g33.7%

Sugars 9.4 g

Protein 15 g29.5%

Vitamin A 159.1% Vitamin C 69.8%

Calcium 26.2% Iron 21%

*Based on a 2000 Calorie diet

Eggplant Rollatini With Spinach And Cheese Filling Recipe