Recipe Collection

Healthy (Baked, No Breadcrumbs) Eggplant Rollatini

Prep time: 25 min., Cook time: 55 min.

Indulgent dishes can be healthy! The cheese is the place to splurge in this recipe which can be balanced out by keeping the olive oil amount down & using a very low fat tomato sauce. 


  • 3 medium-sized Italian eggplants (about 4 pounds total) 
  • Sea salt and freshly ground black pepper
  • Vegetable oil spray or olive oil
  • 24 ounces ricotta cheese (for the tastiest dish, it's best to use freshly made ricotta) 
  • 2 large eggs, lightly beaten
  • 2 oz shaved Parmesan (for the tastiest dish, it's best to use Parmesan Reggiano & shave it yourself) 
  • 15 basil leaves, chiffonaded
  • 2-3 cups of your favorite tomato sauce made from scratch or jarred (A spicy sauce like an arrabbiata really makes this dish pop. I like a lot of sauce so prefer 3 cups.) 


  1. Preheat a large grill pan. Preheat the oven to 375 degrees F. 
  2. Place a rack over a large baking sheet or tin foil on the counter. (If you have 2 or 3 sets of these even better. Otherwise, you'll have to do steps 3 & 4 a few times.) 
  3. Cut the 2 ends off the eggplants & peel them. Cut the eggplants lengthwise into 1/8-1/4 inch thick slices. Consistency is the key here for even cooking, but it's ok if they don't match or are ragged on the ends. 
  4. 4Arrange the eggplant slices onto the rack. Sprinkle both sides generously with sea salt to help remove excess moisture & any bitterness from the eggplants. Set aside for about 15 minutes. Rinse off the salt from the eggplants & pat very dry with a towel. 
  5. Spray the hot grill pan liberally with vegetable spray (or use a small amount of olive oil) & then place eggplant slices on the grill. Cook until lightly browned on each side about 4-5 minutes per side. Remove slices from the grill pan & allow to cool. Repeat until all eggplant is cooked. 
  6. In a large bowl, beat eggs until well scrambled. Season with sea salt & freshly ground black pepper. 
  7. Mix the ricotta in with the egg. Add the shaved parmesan cheese & gently combine. Fold in basil just to combine. Do not over mix. 
  8. Grease a large 13x9 inch baking dish with a little olive oil. Place approx. a TBSP of the cheese mixture on 1 end of the eggplant & roll up tightly. Place the eggplant rollatini into the dish seam side down. Continue with remaining eggplant pushing them tightly together so they all fit. 
  9. Evenly distribute the tomato sauce on top of the eggplant rollatini.
  10. Bake for 40 minutes at 375 F. Allow to cool for 5-10 minutes before serving so cheese sets. 

Nutrition Info
Makes about 10 servings 

The nutrition info is wholly dependent upon what cheese you use, what sauce you use & how much oil. On the days I don't mind a slightly higher fat count, I use great quality whole milk cheeses which makes it taste wonderful & can be offset by less oil & a lower fat sauce. I'm also trying to get my new grill pan up to par so I had to use 2 tsp of oil to ensure that the eggplant wouldn't stick (+ 1/2 tsp in the baking pan). If you have a good grill pan, then you shouldn't need to use so much oil. 

I included what the counts are with whole milk cheeses, 2.5 tsp of olive oil & 3 cups of a low fat spicy tomato sauce. 

Calories 231
Fiber 9g
Carbs 14g
Fat 13.5g
Protein 13
Iron 10
Sugar 6