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Healthy Kale & Ricotta Stuffed Eggplant Rollatini

Grace Vilches
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 199 kcal


  • 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


  • 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.


Calories: 199kcalCarbohydrates: 10gProtein: 11.5gFat: 12gSodium: 573mgFiber: 2gSugar: 5g
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