I have always seen eggplant or zucchini rolls on Pinterest and thought, Dang! That looks impossible. So I never tried it.

Until I did.

And now I am obsessed.

I will roll anything up into vegetable slices. I think out of the two (eggplant or zucchini), I prefer eggplant, because if you salt the eggplant and let it “sweat” for 15 minutes before, you minimize the risk of having a soggy dish.

These aren’t necessarily crispy but they keep their shape and are really fun to make, serve, and eat.

Cheesy Eggplant Rollatini is the perfect alternative to a lasagna or pasta dish but looks way fancier. It provides the same warm, delicious, comforting feeling with the tomato sauce and pesto but eliminates all the carbs (or at least saves all the carbs for the cheese).

I’m working on a video to show just how easy it is to slice and roll the eggplant so don’t be intimated like I was. It’s so easy!

A one-dish meal that’s easy to serve and looks impressive. It’s perfect for the next dinner you want to show off for your date, your in-laws, or your friends.

INGREDIENTS

1 large Eggplant

1 cup Ricotta Cheese

1 cup Mozzarella Cheese

2 tbsp. Parmesan Cheese

1 Egg

2 handfuls Fresh Spinach

1 teaspoon Italian Seasoning

1/2 teaspoon Garlic Powder

2 cups Tomato Sauce

1 handful Fresh Basil

Olive Oil

Salt & Pepper

Optional toppings: Sprinkle breadcrumbs on top as well for added crunch.

Serving Size: 4

INSTRUCTIONS

• Preheat the oven to 375F.
• Cut the ends off the eggplant. Cut lengthwise into ¼ inch strips.
• Arrange on paper towels. Sprinkle with salt. Let sit and “sweat” for 15 minutes.
• Pat the eggplant slices dry. Brush with olive oil. Bake for 10 minutes.
• Meanwhile, combine ricotta cheese, ½ cup of mozzarella, parmesan cheese, egg, spinach (chopped), Italian seasoning, and garlic powder.
• In a large baking dish, pour 1 ½ cups of tomato sauce on the bottom.
• Remove the eggplant slices from the oven and let cool.
• Then, take a spoonful of the ricotta mixture, place at one end of the slice and roll the eggplant around the cheese.
• Place eggplant roll in baking dish. Repeat until all slices are rolled.
• Gently drizzle the rest of the tomato sauce on top of the rolls. Top with extra mozzarella cheese.
• Bake for 30 minutes.
• Enjoy!