Eggplant Rollatini w Tomato Sauce

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 216.7
  • Total Fat: 7.7 g
  • Cholesterol: 67.7 mg
  • Sodium: 342.2 mg
  • Total Carbs: 25.8 g
  • Dietary Fiber: 8.3 g
  • Protein: 14.7 g

View full nutritional breakdown of Eggplant Rollatini w Tomato Sauce calories by ingredient
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Number of Servings: 4


    2 medium raw eggplant, tops and bottoms removed, sliced lengthwise into four 1/4th-inch thick long slices, each.
    2 cloves garlic, minced (for sauce)
    2C crushed tomatoes
    2T basil, fresh, torn (for sauce)
    1/4C minced onion

    1 small zucchini, diced
    1 Clove garlic, minced (for filling)
    1/2C FF ricotta cheese
    2T basil, chopped
    4oz mozzarella cheese, divided
    1 large egg
    1/4th tsp salt
    1/4th tsp pepper


Preheat oven to 450F. Coat a baking sheet with cooking spray.

Lay eggplant in single layer. Spray with cooking spray. Bake, flipping once, 10 min per side. Remove from oven and set aside to cool.

For sauce, heat oil in med. saucepan over med-high heat. Add sliced garlice, saute until it begins to brown. Add tomatoes, stir to combine and reduce heat to low. Add torn basil, stir to combine and simmer for 10 mins. Cover, remove from heat and set aside.

For filling, coat a large nonstick skillet with cooking spray. Heat over med-high heat. Add onion and zucchini, saute until onion starts to brown, about 5 mins. Stir in chopped garlic and cook 1 min more. Spoon onion mixture into a small bowl to cool.

In another bowl, combine ricotta, chopped basil, 1/2 of mozzarella cheese. Stir to combine. Add cooled onion mixture, stir to combine. Add egg, salt and pepper, stir to combine.

Reduce oven to 400F
Spoon 3T of sauce in the bottom of a 8x8" glass or nonstick baking dish and swirl to coat bottom w/ sauce. On a clean cutting board, place 1 slice of eggplant. Place 2T of filling at narrow end of eggplant and roll up. Place in prepared baking dish, seam side down. Repeat with the rest of eggplant and filling. Spoon remaining sauce and remaining cheese over eggplant. Bake until sauce bubbles and cheese melts, about 10-15 mins.

©2011 Weight Watchers International, Inc. (With changes made)

Serving Size: 4 - 2 rollatini each

Number of Servings: 4

Recipe submitted by SparkPeople user SULABLUE.

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