Recipes // Side Dishes // Eggplant Rollatini with Spinach

Eggplant Rollatini with Spinach


By Diane Henderiks

Serves 6-8


For eggplant:

  • 2 large eggplant
  • 1 cup whole wheat flour
  • pinch of salt and pepper
  • 1 whole egg plus 4 egg whites; beaten
  • 1/4 cup low fat  or fat free milk
  • 2 cups bread crumbs

For stuffing:

  • 2 cups part-skim Ricotta cheese
  • 2 egg whites
  • 1/4 cup freshly grated Parmesan cheese
  • 1 teaspoon finely chopped fresh oregano  (or 1/3 teaspoon dried)
  • 1 teaspoon finely chopped fresh basil (or 1/3 teaspoon dried)
  • 1 tablespoon finely chopped fresh parsley (or 1 teaspoon dried)
  • 1/3 cup shredded part-skim mozzarella cheese
  • 2 cups chopped, cooked spinach (frozen works great...be sure to squeeze as much water out as possible)

For topping:

  • Your favorite tomato sauce
  • 1/2 cup part-skim mozzarella cheese


1.  Preheat oven to 350 degrees.

2.  Slice the ends off of eggplant and slice lengthwise in 1/4 inch slices

3.  In 3 baking sheets or platters combine:

            1. whole wheat flour and pepper

            2. egg whites and milk

            3. bread crumbs

4. Coat all of the eggplant slices: follow these steps shaking of any excess at each step

            a. dredge eggplant in flour

            b. dip in egg mixture

            c. cover completely with bread crumbs

5.  Rub cast iron or nonstick skillet or griddle with 1 teaspoon of oil. Heat to medium/high.  Cook eggplant in batches for 3 minutes on each side then transfer to baking sheet(s) that have been rubbed with oil.  Wipe the skillet with paper towels or cloth between batches then re-rub with oil each time.  Place in preheated oven and bake for 15 minutes.

6.  In a large mixing bowl, combine ricotta cheese, egg, Parmesan cheese and herbs. Add spinach and mozzarella cheese and stir to combine.

7.  Lay a slice of baked eggplant on a flat surface,  spoon about 2 tablespoons of cheese mixture onto the smaller end of the eggplant. Roll the eggplant and place seam side down in a baking dish where the rolls fit snugly next to each other.

8. Spoon tomato sauce over each roll and bake, covered for 40 minutes.  Sprinkle with mozzarella cheese and bake, uncovered for 5 minutes longer.

9.  Transfer to a plate and sprinkle with fresh parsley. 

10. Enjoy!

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