A healthy, gluten-free way to enjoy your favorite Italian flavors! Whether going for classic comfort food or an elegant dinner, this vegetarian eggplant rollatini is easy to make and a great way to get kids involved in the kitchen.

In this article, you’ll find a delicious Kale and Ricotta Stuffed Eggplant Recipe, as well as information on the health benefits of this delicious vegetarian dish. Regardless of whether you’re a new vegetarian or just trying to consume less meat, you’ll find the information you need to enjoy this tasty dish.

Kale and Ricotta Stuffed Eggplant Is Packed with Flavor

The Kale and Ricotta Stuffed Eggplant Recipe is a delicious vegetarian main dish, with a high nutritional value and a variety of health benefits. To make this recipe, you’ll need a couple of small or medium eggplants that are about 7-8 inches long, 3 inches thick, and about a pound in weight. Choosing a longer, but thick enough eggplant will result in more room to add your yummy toppings.

Eggplant is an often overlooked vegetable that is actually very good for you. It is low in calories and fat, and high in fiber and antioxidants. Eggplant can help improve your digestion and heart health, and can be flavored in any way you like! We chose ricotta cheese, kale, parmesan cheese, and marinara sauce for an Italian spin on it, but you could also add ground beef and salsa and rice for a Spanish-inspired take on stuffed eggplant.

Stuffed eggplants have a comforting flavor when cooked, and these veggies are stuffed with cheese and kale and baked in a flavorful sauce. The dish is nutritious and so tasty you’ll forget it’s meat-free. This recipe is easy to prepare ahead of time and can be stored in the refrigerator for a couple of days prior to cooking if you would like. You can also freeze it and then heat it at a later date.

This recipe is also low-carb and keto-friendly. Just make sure you’re reading the contents of your marinara sauce if you are going keto as some marinara sauce contains sugar which can knock you out of ketosis. Otherwise, the filling is made with low-carb ingredients that are keto-friendly. 

As with many dishes we share on our website, stuffed eggplant is also a dish that can be cooked in your slow cooker instead of your oven if you choose. Simply prepare the stuffing ahead of time, and then keep it in the fridge until you are ready to cook. Then, stuff the eggplant, place it in the slow cooker, and let it work its magic. Before you know it, you will have dinner, well, DONE!

If you’re looking for a delicious, hearty meal that will leave you feeling satisfied, look no further than stuffed eggplant. This dish is packed with flavor and nutrition, and it’s easy to make. Plus, it’s versatile enough to be enjoyed by vegetarians and meat-eaters alike. So what are you waiting for? Give our kale and ricotta stuffed eggplant a try tonight!

Healthy Kale & Ricotta Stuffed Eggplant Rollatini

Amanda KeeferAmanda Keefer
Whether going for a classic comfort food or an elegant dinner, this vegetarian eggplant rollatini is easy to make and a great way to get kids involved in the kitchen.
Prep Time 10 mins
Cook Time 45 mins
Total Time 55 mins
Course Entree & Main Dishes
Servings 6 servings
Calories 179 kcal

Ingredients
  

  • 2 eggplants sliced ¼-inch thick lengthwise
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 3/4 cups part-skim ricotta cheese
  • 1/2 cup chopped kale
  • 1 large egg
  • 3 tablespoons shredded Parmesan cheese
  • 2 tablespoons fresh basil divided
  • 1 cup plus ¼ cup low-sodium marinara sauce, divided
  • 1/2 cup shredded lowfat mozzarella cheese

Instructions
 

  • Preheat oven to 425F.
  • Place eggplant on a parchment-lined baking sheet. Drizzle with oil and season with salt and pepper.
  • Bake 15 minutes, or until eggplants soften. Remove from oven and set aside.
  • Combine ricotta, kale, egg, Parmesan, 1 Tbsp. basil in large mixing bowl. Season with salt and pepper, to taste. Set aside.
  • Evenly spread ¼ cup marinara sauce on bottom of 11×8-inch baking dish.
  • Place eggplant on work surface and scoop 2 Tbsp. filling onto one side of eggplant. Roll up and place in baking dish. Repeat with remaining eggplant. Top with 1 cup marinara and mozzarella.
  • Bake 25 – 30 minutes, or until cooked through and cheese is melted.
  • Remove from oven and top with 1 Tbsp. basil.

Nutrition

Calories: 179kcalCarbohydrates: 14gProtein: 10gFat: 10gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.003gCholesterol: 45mgSodium: 738mgPotassium: 556mgFiber: 5gSugar: 7gVitamin A: 1030IUVitamin C: 12mgCalcium: 219mgIron: 1mg
Keyword eggplant, healthy dinner, kale, pasta, ricotta, vegan, vegetarian
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