Cheesy Eggplant Rollatini
This lighter eggplant rollatini delivers classic Italian comfort with fewer carbohydrates and less saturated fat than traditional eggplant parmesan. Thinly sliced eggplant is roasted instead of breaded, then filled with a savory mixture of ricotta, mozzarella, and sautéed kale, onion, and garlic for added fiber and flavor. The result is a diabetes-friendly, vegetarian main dish that fits well into a low-fat eating pattern while still feeling hearty and satisfying.
For the full nutritional information on this recipe, please visit the recipe page on the American Diabetes Association® (ADA) Diabetes Food Hub here.
Cheesy Eggplant Rollatini
Servings: 6
Prep Time: 25 minutes
Cook Time: 35 minutes
Ingredients
- Two medium eggplants (about 2 lb total), sliced lengthwise into 1⁄4-inch-thick strips (you should have 18 strips)
- Olive oil cooking spray
- 1⁄2 teaspoon olive oil
- 1 small yellow onion (about 4 oz), finely chopped
- 2 cloves garlic, minced
- 4 cups chopped kale, tough stems removed
- 3⁄4 cups part-skim ricotta cheese
- 1⁄4 cup low-fat shredded mozzarella cheese
- 1⁄4 cup nonfat plain Greek yogurt
- 1⁄4 teaspoon black pepper
- 1⁄2 teaspoon dried Italian seasoning
- 2 cups no-salt-added crushed tomatoes
- 1⁄4 teaspoon crushed red pepper flakes
- 1⁄4 cup packed torn basil leaves
Instructions
- Roast the eggplant: Preheat the oven to 400°F. Arrange eggplant slices in a single layer on two rimmed baking sheets. Lightly coat both sides with olive oil cooking spray. Roast for 18–22 minutes, flipping halfway, until tender and pliable. Remove from the oven and set aside to cool.
- Prepare the kale filling: Heat the remaining 1⁄2 teaspoon olive oil in a large skillet over medium heat. Add the chopped onion and cook for 4–5 minutes, until softened. Add the garlic and cook for 30 seconds. Add the kale and cook, stirring, for 3–4 minutes, until fully wilted and any moisture has cooked off. Remove from heat and let cool slightly.
- Mix the filling: In a medium bowl, combine the ricotta, mozzarella, Greek yogurt, black pepper, and Italian seasoning. Stir in the cooled kale mixture until evenly incorporated.
- Assemble the rollatini: Spread 2 cups crushed tomatoes evenly in the bottom of a 9×13-inch baking dish. Place 1⁄4 cup filling at one end of each eggplant slice and roll up nice and snug. Arrange seam-side down in the baking dish on top of the tomatoes.
- Bake: Cover loosely with foil and bake at 375°F for 30 minutes. Uncover and bake an additional 20–25 minutes, until the eggplant is starting to brown and the tomato sauce is lightly bubbling. Sprinkle with crushed red pepper flakes, if using.
- Serve: Let stand for 5 minutes before serving. Top with the torn basil and divide into 6 servings, with 3 rollatini per plate and sauce spooned over the top.
