Baked Eggplant Rollatini

10 Aug

This dish basically makes a manicotti using eggplant instead of noodles.  It was delicious.  I mean, it was super delicious, and so low in calories that I can definitely see this returning to my dinner table sooner, rather than later.  Even if you’re not sure whether you like eggplant, you should give this a try.  It takes a little time, but it’s worth it. Don’t skip the part about letting the eggplant sit with the salt on it, or you’ll end up with a watery finished product.


  • 2 smaller Eggplants or 1 very large eggplant
  • salt
  • 1 1/4 cups of homemade marinara or Prego LightSmart Sauce
  • 1 Egg white
  • 1 TBSP minced garlic
  • 1 container (15 oz) part skim ricotta cheese
  • 1/2 cup shredded parmesan cheese (the shreds, not the powder)
  • 1 cup 2% shredded mozzarella cheese
  • salt and pepper to taste


  1. Wash and dry eggplant, and cut off the stem end.  Use a mandolin slicer to slice the eggplant longways into about 1/4 inch thick slices (your slices should be sort of oval shaped, not round).  You want to keep the 16 best slices for your dish and discard the rest.
  2. Spread out several paper towels, and spread the eggplant slices out in a single layer on top of the paper towels.  Sprinkle the eggplant slices with salt, flip them over, and sprinkle the other sides with salt as well.
  3. Place another layer of paper towels on top of the eggplant, and let them sit for about 15 minutes.  You will notice the paper towels will become wet as the salt draws the moisture out of the eggplant.
  4. Pat the eggplant dry, and lay them flat in a single layer on 2 baking sheets, lined in parchment paper.
  5. Bake on 450 for 8 minutes.
  6. While the eggplant is baking, stir together in a medium bowl: Ricotta, garlic, salt and pepper, egg white, and parmesan cheese.
  7. Spray a 9×13 glass pan with nonstick spray, and pour 1/2 cup of marinara sauce into the bottom.  Cover the bottom of the pan evenly with sauce.
  8. Once your eggplant is out of the oven, spoon about 2 tablespoons of the cheese mixture onto each one, and roll it from the bottom up.  Roll it loosely so you don’t press all the filling out.
  9. Line eggplant rolls up in 2 rows, placing them seam side down in the baking dish (on top of the marinara sauce).
  10. Cover the dish with the remaining sauce and shredded mozzarella cheese, and cover the whole pan in foil.
  11. Bake for 25 minutes.

Makes 4 servings of 4 rolls each= 300 calories per serving

Each “roll” is 75 calories if you choose to eat less than 4.

Appx 5 weight watchers points plus per serving!


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