Skinny Eggplant Rollatini

 

I am so excited by today’s recipe! These Skinny Eggplant Rollatini are so insanely delicious they would turn any eggplant hater into an unconditional lover. Yes, really! They are so tender you don’t even need a knife to cut them, they’ll just melt in your mouth. And look at all this gooey cheese! Doesn’t it look scrumptious? The only though of these rollatini makes me hungry!

The stuffing is made with three types of cheese (ricotta, mozzarella and parmesan) and spinach. Now, before you freak out because I said spinach (did you freak out?),  let me tell you a little something. I’ve never been a fan of cooked spinach. Give me fresh spinach in a salad or a green smoothie any day but cooked? I’ll pass, thanks. Except, you really can’t taste them in these rollatini! Adding spinach with the cheese mixture is the perfect way to sneak in some greens without even realizing it. Delicious and healthy, win win!

 

 

Skinny Eggplant Rollatini

Prep Time: 30 minutes

Cook Time: 1 hour

Total Time: 1 hour, 30 minutes

Yield: Serves 4 to 6 (Makes 12 rollatini)

Serving Size: 3 rollatini

Cal: 354 - Protein: 27.9g - Fat: 17.3g - Carbs: 24.4g - Fiber: 9g - Sugar: 12g
WW Old Points: 8 pts - Points+: 9 pts

Ingredients

• 2 large eggplants
• 1 cup (9 oz/ 250 g jar) reduced fat ricotta
• 1 1/2 cups shredded light mozzarella, divided in 1/2 cup and 1 cup
• 1/2 cup shredded parmesan
• 9 oz / 250 g frozen spinach, thawed and squeezed to remove as much liquid as possible
• 1 egg
• 1 garlic clove, germ removed, minced
• salt and pepper to taste
• 1 cup tomato passata or marinara

Directions

1. Preheat oven to 400F/200C.
2. Remove eggplants' ends and slice them thinly. Spray a baking sheet with olive oil and place 12 eggplant slices on it. You may need to use two Seguir Leyemdo...