Skinnytaste · by Gina Homolka★ 4.9 (44)
Eggplant Rollatini
NUTRITION · PER SERVING105M COOK
CAL 14%·PRO 42%
CARBS 18G26% OF CAL
6G FIBER4G OTHER9G TOTAL SUGAR
FAT 16G50% OF CAL
8G SAT8G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Eggplant slices rolled with creamy ricotta and spinach, baked in marinara and topped with melted mozzarella. A satisfying vegetarian comfort dish.
mainitaliancasserole🍪 sheet pan🥧 baking dish🔥 ovengluten freevegetarian
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Nutrition & ingredients
Ingredients
serves 5- 2 medium Italian eggplants (cut lengthwise into 10 (1/4-inch thick) slices (21 oz total when sliced))
- kosher salt and fresh black pepper (to taste)
- 1 1/2 cups marinara sauce
- 1 large egg
- 1/2 cup part-skim ricotta cheese
- 1/2 cup Pecorino Romano cheese (or Parmesan cheese, grated plus more for serving)
- 8 ounces frozen spinach (heated through and squeezed well)
- 1 garlic clove (minced)
- 1 cup part-skim mozzarella (shredded (I like Polly-O) 4 oz total)
At a glance
PER SERVING · TIME 105M
CAL 14%·PRO 42%
CARBS 18G26% OF CAL
6G FIBER4G OTHER9G TOTAL SUGAR
FAT 16G50% OF CAL
8G SAT8G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 30m
- Cook
- 1h 15m
- Sodium
- 1053mg
- Total sugar
- 9g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 750mg
- Calcium
- 585mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 30M
- SODIUM
- 1053MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.