Marg's Eggplant Rollatini

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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 234.9
  • Total Fat: 9.9 g
  • Cholesterol: 89.0 mg
  • Sodium: 554.1 mg
  • Total Carbs: 21.5 g
  • Dietary Fiber: 4.7 g
  • Protein: 14.7 g

View full nutritional breakdown of Marg's Eggplant Rollatini calories by ingredient
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Delicious alternative to pasta Delicious alternative to pasta
Number of Servings: 10


    2 Large long eggplants
    Olive oil flavored cooking spray
    1.5 pounds reduced fat ricotta cheese
    2 large eggs
    .5 cups grated parmesan cheese
    1/8 cup chopped parsley
    salt and pepper to taste
    1 jar Low Fat Marinara Pasta Sauce
    4 oz. reduced fat mozzarella cheese


Peel and slice eggplant into 1/4" slices. Spray with cooking spray on both sides. Bake at 400 for about 10 minutes until brown and soft. While cooling, mix ricotta cheese, parmesan cheese, eggs, parsley, salt and pepper with a hand mixer. Place a heaping spoonful of filling onto the end of the eggplant. Roll it tightly. Put the jarred sauce to coat the bottom of the 9x13 pan. Place eggplant rolls in the pan. Cover with sauce. Sprinkle with mozarella cheese. Bake at 350 for 30 minutes covered. Uncover and bake an additional 10-15 minutes until the cheese is brown and bubbly.

Number of Servings: 10

Recipe submitted by SparkPeople user MARGY468.

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Member Ratings For This Recipe

  • Pretty good. The only thing I would do next time is peel the eggplant. The skin remained tough. But it was very good. - 4/27/11

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