Herbed Eggplant Rolls with Spinach and Ricotta
Indulge in these delicious Herb-Infused Eggplant Rolls, a healthier twist on the classic eggplant rolatini. This vibrant dish features tender roasted eggplant filled with a creamy mix of ricotta cheese and spinach, all harmonized with aromatic basil and oregano. Baked in a rich tomato sauce, these rolls are not only filling but also packed with flavors that will have your family eagerly anticipating dinner. Perfect for a weeknight meal or a special occasion, this recipe is both nutritious and satisfying. Found in Prevention Magazine, you can trust that this dish is as healthy as it is delicious!
4
Servings
195
Calories
11
Ingredients
Ingredients
Canola oil
2 tablespoons (for brushing and sautéing)
Eggplants
1.5 lbs (peeled and sliced lengthwise (1/4-inch thick))
Chopped onion
1/2 cup (for sautéing)
Diced tomatoes
1 can (16 ounces) (with juice)
Reduced-fat mozzarella cheese
1/4 cup (shredded)
Dried basil
1 tablespoon (for seasoning)
Dried oregano
1 tablespoon (for seasoning)
Garlic powder
1 teaspoon (for seasoning)
Tomato sauce
1 cup (for topping)
Fat-free (or reduced-fat) ricotta cheese
1 cup (for filling)
Coarsely chopped spinach
1 cup (washed)
Instructions
1
Preheat the oven to 350°F (175°C).
2
On a baking sheet, brush 1 tablespoon of canola oil on the sliced eggplant and roast in the preheated oven for about 15 minutes or until tender.
3
While the eggplant is roasting, heat the remaining tablespoon of canola oil in a skillet over medium heat. Sauté the chopped onion until it becomes tender, about 3-4 minutes.
4
Add the canned diced tomatoes (with juice) to the skillet, reduce the heat to low, and let it simmer for approximately 15 minutes to allow the flavors to meld.
5
In a separate bowl, combine ricotta cheese, chopped spinach, shredded mozzarella, dried basil, dried oregano, garlic powder, and salt and pepper to taste. Mix well until fully combined.
6
Lightly coat a baking dish with cooking spray. Take each roasted eggplant slice, spoon a generous amount of the cheese and spinach mixture onto it, and then roll it up tight like a jelly roll.
7
Arrange the eggplant rolls seam-side down in the prepared baking dish.
8
Once all the eggplant slices are rolled and in the dish, evenly pour the tomato sauce over the top.
9
Bake in the preheated oven for 30 minutes or until heated through and slightly bubbling.
10
Let them cool for a few minutes before serving. Enjoy your Herbed Eggplant Rolls!
Nutrition Information
6g
Fat
22g
Carbs
14g
Protein
4g
Fiber
4g
Sugar
Frequently Asked Questions
Frequently Asked Questions
What is the name of this recipe?
The recipe is called Herbed Eggplant Rolls with Spinach and Ricotta.
How many calories are in one serving?
There are 195 calories per serving.
What is the total fat content per serving?
Each serving contains 6g of fat.
How much protein is in the Herbed Eggplant Rolls?
There are 14g of protein per serving.
Is this recipe suitable for vegetarians?
Yes, this is a vegetarian dish.
How many servings does this recipe provide?
This recipe makes 4 servings.
What temperature should the oven be preheated to?
The oven should be preheated to 350°F (175°C).
How long should the eggplant slices be roasted initially?
Roast the eggplant for about 15 minutes or until tender.
How thick should the eggplant be sliced?
The eggplant should be sliced lengthwise into 1/4-inch thick pieces.
What types of cheese are used in this recipe?
The recipe uses reduced-fat mozzarella cheese and fat-free or reduced-fat ricotta cheese.
Which herbs are included in the filling?
The filling is seasoned with dried basil and dried oregano.
How long should the tomato and onion mixture simmer?
The tomato mixture should simmer for approximately 15 minutes.
What is the final baking time for the eggplant rolls?
The final bake time is 30 minutes or until heated through.
How much eggplant is required for this recipe?
You will need 1.5 lbs of eggplant.
What kind of oil is recommended?
The recipe calls for canola oil.
What is the carbohydrate content?
There are 22g of carbohydrates per serving.
How much fiber does this dish provide?
This dish provides 4g of fiber per serving.
Does the recipe use fresh or powdered garlic?
The recipe uses 1 teaspoon of garlic powder.
Should the eggplant be peeled?
Yes, the instructions specify that the eggplant should be peeled.
What type of tomatoes are used for the sauce base?
The recipe uses a 16-ounce can of diced tomatoes (with juice) and 1 cup of tomato sauce.
How much spinach is needed?
The recipe requires 1 cup of coarsely chopped spinach.
What is the sugar content per serving?
There are 4g of sugar per serving.
How do you assemble the eggplant rolls?
Spoon a generous amount of the cheese and spinach mixture onto a roasted eggplant slice and roll it up tight like a jelly roll.
In what position should the rolls be placed in the baking dish?
The rolls should be arranged seam-side down in the dish.
Where was this recipe originally found?
This recipe was found in Prevention Magazine.
What is the category of this dish?
The category for this recipe is Vegetable.
What preparation is needed for the onion?
The onion should be chopped and sautéed until tender (about 3-4 minutes).
What should I do before serving the rolls?
Let them cool for a few minutes before serving.
Is there salt and pepper in this recipe?
Yes, salt and pepper are added to the cheese mixture to taste.
What tags are associated with this recipe?
Tags include vegetarian, healthy, italian-inspired, comfort food, ricotta, eggplant, spinach, and baked.