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Wednesday, May 6, 2015

Eggplant Rollatini

Creamy ricotta filling is rolled in thin sliced eggplant, for a delicious low carb meal.


Eggplant Rollatini- Low Carb Italian Meal


I have seen this recipe circulating around on line and have been wanting to try it, for the past month or so. I loved that this was a low carb meatless meal, since I try to make meatless dinners, at least once or twice a week. It's great on the food budget! I finally remembered to pick up an eggplant while grocery shopping and went to work.

I wasn't too sure how the kiddos would like this recipe. While they both like lasagna, I was sure that once they found out it was eggplant, they would refuse to eat it. I was partly right. Queenie, my non cheese eater decided not to even try it, while Mr.B claimed it was one of the best dinners I've ever made. He ate 2 rollatinis, while hubby and I polished off the rest. It was filling and so delicious! The eggplant was nice and tender, but not mushy and the filling was creamy. This is a simple and gorgeous recipe, that would be a great addition to any special celebration.


Eggplant Rollatini- Low Carb Italian Meal


Eggplant Rollatini

1 large eggplant
1 tsp salt
1 (475g) container ricotta cheese
1 egg
2 C mozzarella cheese, divided
1/4 C parmesan cheese
1 Tbs Italian seasoning
1 tsp garlic powder
1 tsp onion powder
1/2 tsp salt
1/4 tsp fresh ground pepper
1 jar marinara sauce (or homemade equivalent)

Using a mandolin, thinly slice eggplant, lengthwise; about 1/8 inch thick. Lay slices of eggplant on a large cutting board and salt liberally with 1 tsp of salt. Let eggplant sit for 20-30 minutes, to draw the moisture out. Rinse under cold water and pat dry.

Preheat oven to 350 degrees F.

In a mixing bowl, combine the ricotta cheese with the egg, parmesan cheese, 1 C mozzarella cheese, garlic and onion powders, Italian seasoning, 1/4 tsp salt and fresh ground pepper.

Place 1/3 of your marinara sauce at the bottom of a casserole dish.

Place 2 Tbs of filling at the larger end of the eggplant and gently roll the filling up into the eggplant, making sure the filling doesn't ooze out too much. Place in casserole dish and repeat with remaining eggplant slices and filling. Pour remaining marinara sauce over rollatini in the casserole dish and sprinkle with remaining 1 C mozzarella cheese.

Cover and bake for 40-45 minutes, until eggplant is tender and sauce is bubbly. Let sit, uncovered for 10 minutes, before serving.

11 comments:

Jody @easypeasymom.com said...

This looks delicious! I actually just made eggplant pizzas last week and surprisingly they were a hit with my picky toddler! I'll definitely have to try this, thanks for sharing!

Moore or Less Cooking Food Blog said...

I just made eggplant tonight! Wish I had made this! Getting the ingredients ASAP!! YUMMY! Nettie

minnie@thelady8home said...

That looks amazing!! Mouthwatering to be perfect. Superb.

Cindy @ Hun What's Dinner? said...

That eggplant pizza sounds great. I love when kids surprise us by loving veggies!

Cindy @ Hun What's Dinner? said...

Thanks Nettie. Hope you enjoy it!

Cindy @ Hun What's Dinner? said...

Thanks so much. It turned out wonderfully.

April J Harris said...

I'm always looking for new ways to use eggplant and your recipe looks perfect, Cindy! Love all the yummy cheeses you have used too.

Sandi said...

This looks wonderful. I love that it is also gluten free!

Joanne T Ferguson said...

This looks absolutely delicious Cindy! Pinned and shared and hope to see you on Saturday!
Cheers! Joanne
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karen said...

wow...that looks darn good and I think my hubby would fall at my feet if I made this... I guess I have to try it at least once.

Elizabeth Carey said...

I was feeling a bit lazy so instead of rolling I layered the eggplant and make this into lasagna. It was wonderful !