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Roasted Eggplant (Aubergine) Rolls

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“A healthy version to something usually called "eggplant rolatini" in italian restaurants. Very filling! And the robust flavors of this dish will will have your family asking for this on a regular basis. And it was found in Prevention Magazine, so you KNOW it's good for you!!”
1hr 5mins

Ingredients Nutrition


  1. Preheat the oven to 350 degrees.
  2. Brush 1 tablespoon of the oil on the sliced eggplant, and roast it until tender, about 15 minutes.
  3. Saute the onion in the remaining 1 tablespoon of the oil until tender, about 3-4 minutes.
  4. Add the tomatoes (with the juice), and simmer for 15 minutes.
  5. In a separate bowl, mix the ricotta, spinach, mozzarella, basil, oregano, and garlic.
  6. Add salt and peper to taste.
  7. Lightly coat a baking dish with cooking spray.
  8. Spoon the cheese mixture on each slice of the eggplant, and roll up like a jelly roll.
  9. Place the eggplant in the dish.
  10. Continue until all the eggplant is used.
  11. Top with the tomato sauce, and bake for 30 minutes.

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