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Baked Vegetarian Eggplant Rollatini

This Eggplant Rollatini is a low-carb, gluten-free, and vegetarian Italian classic, featuring tender roasted eggplant filled with a creamy, protein-rich cheese and spinach mixture. It’s a satisfying, balanced dish that delivers comfort and nutrition without relying on pasta.
Servings: 4
Calories: 255.6kcal
Prep Time20 minutes
Cook Time35 minutes
Total Time55 minutes

Ingredients

Eggplant “noodles”

  • 1 medium eggplant sliced lengthwise (~¼ inch)
  • 2 tbsp olive oil
  • 1 pinch salt
  • 1 pinch pepper

Filling

  • ¾ cup ricotta cheese
  • ¼ cup cottage cheese
  • 1 egg
  • 1 cup spinach cooked, chopped
  • 2 tbsp parmesan grated
  • 1 tbsp basil chopped
  • ½ tsp lemon zest
  • 1 clove garlic

Assembly

  • 1 cup marinara
  • ⅓ cup mozzarella shredded

Equipment

  • Baking sheet
  • Mixing bowl
  • Baking dish

Instructions

  • Preheat oven to 400°F.
  • Slice eggplant into thin sheets and roast with olive oil, salt, and pepper until soft (about 15–20 min).
    1 medium eggplant, 2 tbsp olive oil, 1 pinch salt, 1 pinch pepper
  • Mix filling: ricotta, cottage cheese, egg, spinach, parmesan, basil, lemon zest, garlic.
    ¾ cup ricotta cheese, ¼ cup cottage cheese, 1 egg, 1 cup spinach, 2 tbsp parmesan, 1 tbsp basil, ½ tsp lemon zest, 1 clove garlic
  • Spoon filling onto eggplant slices and roll up.
  • Add 1 cup marinara to a baking dish and place rolls seam-side down.
    1 cup marinara
  • Top with remaining marinara and mozzarella.
    ⅓ cup mozzarella
  • Bake for 20 minutes until bubbly, then broil for 1-2 minutes.

Cooking Tips

  • Salt eggplant lightly before roasting to draw out moisture and improve texture.
  • Roast until pliable, not crispy so slices roll easily without breaking.
  • Use part-skim cheeses to keep fat balanced while maintaining creaminess.
  • Avoid overfilling to prevent rolls from opening during baking.
  • Choose low-sugar marinara to keep the dish diabetes-friendly.
  • Broil briefly at the end for a golden, bubbly cheese topping without overcooking.

Nutrition

Nutrition Facts
Baked Vegetarian Eggplant Rollatini
Serving Size
 
3 eggplant rolls
Amount per Serving
Calories
255.6
% Daily Value*
Fat
 
17.8
g
27
%
Saturated Fat
 
7.1
g
44
%
Trans Fat
 
0.01
g
Cholesterol
 
75.9
mg
25
%
Sodium
 
503.1
mg
22
%
Potassium
 
578.3
mg
17
%
Carbohydrates
 
12.8
g
4
%
Fiber
 
4.6
g
19
%
Sugar
 
6.9
g
8
%
Protein
 
13.2
g
26
%
Vitamin C
 
9.6
mg
12
%
Vitamin D
 
0.4
µg
3
%
Calcium
 
219.1
mg
22
%
Iron
 
1.6
mg
9
%
Magnesium
 
42.2
mg
11
%
Zinc
 
1.4
mg
9
%
* Percent Daily Values are based on a 2000 calorie diet.