Header
Left

Eggplant Rollatini

Right
217
Calories 
19g
Carbs 
10g
Fat 
14g
Protein 
7
Weight Watchers® SmartPoints™
(5 PointsPlus®)

Recipes Content

Recipe

Some days are long, too long, and at the end of them all you want is something cheesy and comforting. Or maybe that’s just me. Cheese is comforting, so is wine and with this recipe you can enjoy both without ruining your diet. This is a take on a classic eggplant rollatini, lightened up. The eggplant is baked instead of fried and the rollatini is stuffed with some added veggies. This recipe only uses mozzarella, but if you want ricotta just substitute it for the mozzarella in the mixture. You could also use spinach instead of zucchini. Whatever strikes your fancy.

Prep Time

Eggplant Rollatini

Prep Time: 
Cook Time: 
Total Time: 

Ingredients

4
  • 2 U eggplants, sliced thinly (about 1/4 inch)
  • 1/2 U onion, minced
  • 1 U zucchini, grated or thinly chopped
  • 2 U garlic cloves, minced
  • 1/2 cup shredded part skim mozzarella cheese
  • 1/4 cup basil, chopped
  • 3 tbsp Parmesan cheese
  • 1 U egg white
  • Salt and pepper to taste
  • 4 oz fresh mozzarella, sliced thin

Nutritional Facts

Serving Size: 
3-4 rollatini (561g)
Amount Per Serving
Calories 217
Calories from Fat 93
% Daily Value *
Total Fat 10g
16%
Saturated Fat 6g
31%
Monounsaturated Fat 1g
0%
Polyunsaturated Fat 0g
0%
Cholesterol 33mg
11%
Sodium 224mg
10%
Total Carbohydrate 19g
6%
Dietary Fiber 9g
36%
Sugars 9g
Protein 14g

Directions

  1. Preheat the oven to 400 degrees.
  2. Sprinkle the thinly sliced eggplant with salt and let sit for 15 minutes. This helps to remove the moisture. Pat dry with a paper towel.
  3. Lay the eggplant out on a baking sheet and spray with cooking spray. Sprinkle lightly with salt and pepper. Bake for 10-15 minutes until golden brown. Flip over half way through.
  4. While the eggplant is cooking, spray a saute pan with cooking spray on medium. Add the onion and cook for about 3 minutes. Add the zucchini and garlic and cook for another 5-7 minutes until cooked through.
  5. Place in a bowl and allow to cool for a few minutes. Then add the 1/2 cup shredded mozzarella, basil, egg white, and Parmesan. Mix together.
  6. Cover the bottom of your baking dish with 1 cup of marinara sauce. Then begin assembling the rollatini and placing in the baking dish. To assemble, take one eggplant and place a heaping tablespoon of the zucchini mixture at one end. Roll tightly and continue until all of the eggplant is rolled.
  7. Cover with the remaining sauce and place the sliced fresh mozzarella on top. Bake for 15-20 minutes or until the cheese and sauce is bubbly.
† SmartPoints™ and PointsPlus® calculated by Slender Kitchen; Not endorsed by Weight Watchers International, Inc.
Ratings & Reviews

Ratings & Reviews

Please log in to leave a review and rate this recipe. New user? Register here for a free account.
4 servings 3-4 rollatini (561g) 217 cal 19 g 10 g 14 g 9 g 6 g 33 g 224 g 9 g

Random InfusionSoft Forms

Never Miss a Recipe!

Join over 30,000 people who get fresh and FREE recipes from Slender Kitchen directly on their inbox. We respect Privacy, You’re Safe! No Spam!