The most important part of the success of this recipe is getting the eggplant cooked well enough so they’re tender enough to be cut through with a fork when eating. If they’re thick and rubbery, it doesn’t work. Be patient and slice evenly and cook thoroughly and you’ll be rewarded with low-cal rollatini that’s just as satisfying as the original.
Skinny Rollatini
Recipe By Victoria Dwek
- Cooking and Prep: 40 m
- Serves: 4
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Contains:
Ingredients (13)
Eggplant
Filling
Start Cooking
Prepare the Rollatini
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Prepare the eggplant. Slice eggplant into thin, even 1/4-inch slices. This is the most challenging part. Slices that are too thick will be too rubbery once cooked and slices that are broken or too thick will fall apart.
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Meanwhile, preheat oven to 425 degrees Fahrenheit. Line a baking sheet with parchment paper. Spread eggplant on baking sheet. Sprinkle with salt and spray with cooking spray. Bake for 15–18 minutes, or until eggplant slices are completely tender.
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Meanwhile, prepare sauce. Add crushed tomatoes to a saucepan and season with sugar, salt, garlic powder, basil, and oregano. Cook for a few minutes then remove from heat.
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Meanwhile, prepare the filling. Combine all ingredients.
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Spread one cup of sauce in the bottom of a baking pan. Place a heaping spoonful of filling on the thick end of each eggplant slice, roll up, and place in baking pan. Repeat with remaining eggplant. Dollop remaining 3/4 cup sauce on top of each rollatini and top with shredded cheese.
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