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Healthy Kale & Ricotta Stuffed Eggplant Rollatini

Amanda 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.
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Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
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 11x8-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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