Ingredients:

  • 2 medium eggplants (about 1.2–1.6 lb / 550–725 g total), sliced lengthwise into 1/8–1/4 inch (3–6 mm) slices
  • 1 tsp fine salt (for salting eggplant)
  • 1–2 cups low-sugar marinara sauce (240–480 ml), recommend 2 cups
  • Olive oil spray or 1 tbsp olive oil (15 ml) for roasting/grilling slices
  • 10 oz (280 g) fresh baby spinach (or 10 oz frozen spinach, thawed & thoroughly squeezed)
  • 1 tsp extra-virgin olive oil (5 ml)
  • 1 small garlic clove, minced (about 1 tsp)
  • 1/8 tsp crushed red pepper flakes (optional)
  • 1 1/2 cups part-skim ricotta cheese (360 g)
  • 1 large egg white (or 1 large egg for a firmer set)
  • 1/2 cup freshly grated Parmesan cheese (50 g)
  • 3/4 cup low-moisture part-skim shredded mozzarella (75–85 g), divided
  • Zest of 1/2 lemon (optional)
  • 1/4 tsp freshly ground black pepper
  • 1/4 to 1/2 tsp kosher salt, divided (adjust to taste)
  • 1/8 tsp ground nutmeg (optional)
  • 1/4 cup panko breadcrumbs (optional, 30 g) mixed with 1 tsp olive oil
  • Fresh basil leaves or chopped parsley for garnish
  • Extra grated Parmesan to sprinkle (optional)

Instructions:

  1. Slice eggplants lengthwise into 1/8–1/4 inch (3–6 mm) slices. Arrange slices on a rack or baking sheet, sprinkle both sides lightly with 1 tsp fine salt, and let sit 15–20 minutes to draw out bitterness and moisture. Rinse quickly under cold water if very salty, then pat dry thoroughly.
  2. Preheat oven to 425°F (220°C) or heat a grill/grill pan. Lightly brush or spray eggplant slices with olive oil and place on a baking sheet or grill. Roast or grill 4–6 minutes per side until golden and pliable but not mushy. Let cool slightly.
  3. Warm 1 tsp extra-virgin olive oil in a large skillet over medium heat and sauté minced garlic about 30 seconds. Add fresh spinach in batches and cook until just wilted (2–3 minutes); if using frozen, reheat and break up. Transfer to a colander and press or squeeze out as much liquid as possible using a towel or cheesecloth, aiming for about 1/2 cup packed cooked spinach.
  4. In a mixing bowl combine 1 1/2 cups ricotta, the squeezed spinach, 1/2 cup grated Parmesan, 1 large egg white, lemon zest (if using), 1/8 tsp nutmeg (optional), 1/4 tsp black pepper, and 1/4 tsp kosher salt. Fold in about 1/4 cup of the shredded mozzarella (reserve remaining mozzarella for topping). Taste and adjust seasoning; mixture should be spreadable and not too wet.
  5. Spread 1/2 cup marinara evenly on the bottom of a 9 x 13-inch or similar baking dish. Lay an eggplant slice flat, spoon about 1–2 tablespoons of filling near the narrower end, spread into a thin log, and roll up tightly. Place seam side down in the baking dish. Repeat until all slices and filling are used, arranging rolls snugly.
  6. Spoon remaining marinara over the rolls. Sprinkle with the remaining shredded mozzarella, optional panko-olive oil mixture, and extra grated Parmesan. Cover loosely with foil and bake in a preheated 375°F (190°C) oven for 18–22 minutes until heated through and filling is set. Remove foil and bake 3–5 more minutes to brown the cheese, or broil 1–2 minutes to get a golden top (watch carefully).
  7. Let the rollatini rest 5–10 minutes to help them hold their shape. Garnish with chopped basil or parsley and extra Parmesan. Serve warm (about 3–4 rollatini per person, yields 4 servings).