Skinny Eggplant Rollatini with Spinach

Q: What’s the secret to making the Best Skinny Eggplant Rollatini with a firm, non‑soggy texture?

Salt and rest the eggplant slices for 15–20 minutes to draw out excess moisture, then pat them dry — this is the single biggest trick to avoid a watery bake. Squeeze the cooked spinach very dry (use a clean tea towel or cheesecloth) and don’t overfill each slice; 1–2 tablespoons gives tidy rolls that hold their shape. Finally, roast the slices just until pliable (not mushy) and let the baked dish rest 5–10 minutes before serving so the filling sets up.

Q: Is this recipe actually “skinny” and how can I make it even lighter or more nutritious?

Yes — using part‑skim cheeses, roasting instead of frying the eggplant, and relying on lots of spinach keeps this dish lighter than traditional deep‑fried rollatini; estimated nutrition is roughly 330 kcal and ~23 g protein per serving. To shave more calories or sodium, choose a low‑sodium marinara, use less cheese for the topping, replace one egg white with extra lemon zest for brightness, or add more spinach and herbs to bulk up the filling. For a higher‑protein twist, stir in cooked lean turkey or white beans into the ricotta mixture while keeping other light swaps in place.

Best Skinny Eggplant Rollatini with Spinach Light Cheesy Involtini

By Fia MartinezOctober 4, 2025

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4.50 (2 Ratings)

Table of Contents

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Recipe Introduction

Quick Hook

Best Skinny Eggplant Rollatini with Spinach jumped into my weeknight routine fast. I made it on a rainy evening, and honestly it felt like a hug.

The flavor is bright lemony spinach, tangy ricotta, and warm Homemade Marinara .

Brief Overview

This version of Eggplant Rollatini borrows from Italian tradition. It’s basically Italian involtini thin slices rolled around a cheesy filling.
The recipe is medium difficulty.

Expect about 1 hour 10 1 hour 25 minutes total, including resting time. It yields four servings, about three to four Eggplant Rolls per person.

Serve as a main or an elegant starter.

Main Benefits

The top perk is nutrition. Eggplant is low in calories and high in fiber, and the dish uses part-skim cheeses for a lighter bite.

This is a perfect Healthy Italian Vegetarian Dinner for family nights or small dinner parties. What makes it special is the crisp edges from roasting and the lemony Spinach Ricotta Involtini center.

I learned a few hard lessons while testing this. Salting and resting eggplant matters. Squeezing spinach dry matters more. If you skip those steps, the filling goes watery and the rolls sag.

Here’s a fun stat I love: Mediterranean cooking often features eggplant because it soaks up flavors. My nonna used to say, “Good eggplant asks for patience.” She was right.

This is also a great make-ahead Eggplant Rollatini . You can assemble a day ahead and bake later. That makes dinner easy and keeps stress low.

If you love Light Baked Eggplant Recipe ideas, this one feels indulgent but not heavy. It pairs nicely with a simple arugula salad or whole grain orzo.

Ready to jump into the ingredients and start rolling these cozy, cheesy Spinach Meals ?

Ingredients & Equipment

Best Skinny Eggplant Rollatini with Spinach starts with simple, honest ingredients. I swear salting eggplant changed my life. Eggplant is over 90% water, so this step matters.

Main Ingredients Eggplant and base

2 medium eggplants (about 1.2 1.6 lb / 550 725 g total) . Choose firm, glossy eggplants without soft spots.
1 tsp fine salt (for salting eggplant)
1 2 cups low-sugar marinara sauce (240 480 ml) . Use a Homemade Marinara if you can.
Olive oil spray or 1 tbsp olive oil (15 ml) for roasting.

Main Ingredients Spinach filling

10 oz (280 g) fresh baby spinach or 10 oz frozen (thawed & squeezed).
1 tsp extra-virgin olive oil (5 ml) , 1 small garlic clove minced.
1/8 tsp crushed red pepper flakes optional.

Main Ingredients Cheese & binders

1 1/2 cups part-skim ricotta (360 g) . Use drained, high-quality ricotta.
1 large egg white (or 1 large egg for firmer set).
1/2 cup grated Parmesan (50 g) , 3/4 cup shredded part-skim mozzarella (75 85 g) .
Zest of 1/2 lemon, 1/4 tsp black pepper , 1/4 1/2 tsp kosher salt , pinch nutmeg.

Finishing

1/4 cup panko (30 g) optional, 1 tsp olive oil for crumbs.
Fresh basil or parsley and extra Parmesan.

Seasoning Notes Keep it simple. Garlic, lemon zest, and Parmesan are the core trio. Add a pinch of nutmeg for warmth.

For more punch, mix in 1/2 tsp dried oregano with the marinara. Want smoky heat? Use smoked paprika instead of red pepper flakes.

No ricotta? Blend drained cottage cheese. No egg white? Use 2 tbsp Greek yogurt + 1 tsp cornstarch .

Equipment Needed

Mandoline or sharp chef’s knife for even slices. No mandoline? Use a steady knife.
Large rimmed baking sheet. A grill pan works too.
9 x 13-inch (23 x 33 cm) baking dish.
Large skillet, colander, towel for squeezing spinach.
Mixing bowl, spatula, toothpicks optional.

Personal note: I once forgot to squeeze the spinach. The filling leaked. Lesson learned. This is a classic Eggplant Rollatini and a great Make-Ahead Eggplant Rollatini dish.

It’s perfect for a Healthy Italian Vegetarian Dinner or as elegant Spinach Ricotta Involtini . Honestly, it tastes like comfort without the guilt.

Cooking Method

I’m excited to share how I make the Best Skinny Eggplant Rollatini with spinach. Fun fact: eggplant is about 92% water, so salting matters.

My Nonna always said, “Dry it right or cry later.” She was right.

Prep Steps Start with mise en place. Slice two eggplants thin. Wash and measure 10 oz spinach. Grate cheeses. Line a baking sheet and open your marinara.

This is a real Eggplant Rollatini helper.

Time saving organization tip: stack tasks. Salt the eggplant and let it rest while you sauté the spinach. That saves at least 15– 20 minutes of downtime.

Safety reminder: use a sharp knife and cut away from fingers. Oven mitts are a must when you flip hot slices. Hot steam can bite watch your hands.

step-by-step Process

Salt slices and rest for 15– 20 minutes . Rinse if very salty and pat dry.
Preheat oven to 425° F ( 220° C) . Lightly oil slices and roast 4– 6 minutes per side until pliable and golden.
Sauté garlic and spinach quickly until wilted, 2– 3 minutes. Squeeze dry in a towel.
Mix ricotta, Parmesan, egg white, lemon zest, nutmeg, pepper, and squeezed spinach until spreadable.
Spread 1/2 cup marinara in a baking dish. Roll 1 2 tablespoons filling into each eggplant slice. Place seam down.
Top with remaining marinara, sprinkle mozzarella and panko, cover loosely. Bake at 375° F ( 190° C) for 18– 22 minutes until bubbling; uncover and bake 3 5 more minutes to brown.
Rest 5– 10 minutes before serving. Garnish with basil.

Visual cues: eggplant should be flexible, not floppy. Filling must be thick, not runny. Look for bubbling sauce and golden cheese.

Pro Tips

Skinny Eggplant Rollatini with Spinach presentation

Use a mandoline for even slices. Squeeze spinach until almost dry. That prevents watery filling.

Common mistakes: over salting eggplant, overfilling rolls, and skipping the squeeze step. Avoid all three.

make-ahead option: assemble and refrigerate up to 24 hours. Add 5– 8 minutes to baking when cold. This makes a perfect make-ahead Eggplant Rollatini for busy weeknights.

Honestly, this Light Baked Eggplant Recipe feels fancy but stays simple. It’s a Healthy Italian Vegetarian Dinner that impresses every time. Give it a go your kitchen will smell like Homemade Marinara heaven.

Recipe Notes quick chat before you bake

Fun fact: eggplant is about 92% water. So salting matters. Honestly, that little step saved my rolls more than once.

This is the Best Skinny Eggplant Rollatini with spinach for a reason. It’s light, cheesy, and feels fancy. People call it Eggplant Rollatini or Spinach Ricotta Involtini.

I once served it as a Healthy Italian Vegetarian Dinner. Everyone asked for seconds.

Serving Suggestions

Serve the rolls on a spoon of Homemade Marinara. Keep presentation tidy and rustic. Garnish with fresh basil and a sprinkle of Parmesan.

For sides, try an arugula salad with lemon. Or toss whole-grain orzo with cherry tomatoes. These Eggplant Rolls pair well with Pinot Grigio.

For a non-alcoholic option, choose sparkling water with lemon. I like this with a simple Spinach Meals vibe. It makes the meal feel complete.

Storage Tips

Cool rolls before storing. Refrigerate in an airtight container up to 4 days . Reheat covered in oven at 350° F ( 175° C) for 20 minutes .

Microwave works for quick meals. Freeze assembled but unbaked for up to 2 months . Thaw overnight in fridge before baking.

Or bake from frozen. Add 8 10 minutes to baking time. Label the dish with the date. It keeps me sane.

Variations

For gluten-free eaters, skip panko. Use almond meal for a light crunch. For vegan swaps, try blended cashews for ricotta and a flax egg binder.

Add sautéed mushrooms for a Mushroom & Spinach Rollatini twist. In summer, fold in fresh cherry tomatoes. In winter, add roasted red peppers.

These seasonal swaps keep the Light Baked Eggplant Recipe exciting.

Nutrition Basics

Estimate per serving: about 330 calories. Protein is roughly 23 grams. Fiber is about 6 8 grams. This dish delivers calcium and potassium.

It’s a hearty veggie dish with lean protein from ricotta. A solid pick among Eggplant Dishes for weeknights.

I love make-ahead Eggplant Rollatini for busy days. Try it once. You’ll learn the little tricks. Then it’ll be a go-to. Trust me, you’ll smile when you dig in.

Eggplant Rollatini Skinny Spinach Ricotta Involtini Stunning Weeknight Bake

Frequently Asked Questions

What’s the secret to making the Best Skinny Eggplant Rollatini with a firm, non-soggy texture?

Salt and rest the eggplant slices for 15 20 minutes to draw out excess moisture, then pat them dry this is the single biggest trick to avoid a watery bake. Squeeze the cooked spinach very dry (use a clean tea towel or cheesecloth) and don’t overfill each slice; 1 2 tablespoons gives tidy rolls that hold their shape.

Finally, roast the slices just until pliable (not mushy) and let the baked dish rest 5 10 minutes before serving so the filling sets up.

Can I make Best Skinny Eggplant Rollatini with Spinach ahead of time or freeze it?

You can assemble the rollatini and refrigerate them covered for up to 24 hours; add 5 8 minutes to the baking time if they go into the oven cold. To freeze, bake first, cool completely, then freeze in a single layer in an airtight container for up to 3 months reheat covered at 350°F (175°C) until warmed through.

If you prefer to freeze before baking, wrap tightly and add 10 15 extra minutes to the bake time, but note freezing raw veg can add a touch more moisture when thawed.

What are good substitutions if I don’t have ricotta or part-skim mozzarella?

Drain and briefly blitz cottage cheese in a food processor for a ricotta like texture, or use full-fat ricotta if you don’t mind richer results. Swap the part-skim mozzarella for reduced-fat provolone or a lower-moisture shredded cheese, and for the egg white binder try 2 tablespoons plain Greek yogurt plus 1 teaspoon cornstarch for a vegetarian friendly set.

For more protein, stir in cooked crumbled turkey or chicken sausage into the filling.

How can I slice eggplant evenly without a mandoline?

Use a very sharp chef’s knife and steady the eggplant on a flat end by trimming a tiny sliver off one side so it sits level, then slice lengthwise using even, confident strokes.

Aim for 1/8 1/4 inch (3 6 mm) thickness so slices cook and roll uniformly; if you’re nervous about consistency, partially chill the eggplant in the fridge first to make it firmer. A vegetable peeler also works for ultra-thin strips, but those may be trickier to roll neatly.

How will I know when the rollatini are done what should I look for?

The sauce should be gently bubbling around the edges, the cheese melted and lightly golden on top, and the filling should feel set rather than runny when you nudge a roll with a spoon.

Eggplant slices should be tender but still hold their shape if the rolls collapse or leak a lot of liquid, they were likely overfilled or the spinach wasn’t squeezed dry enough. A short 5 10 minute rest after baking helps everything firm up for neat serving.

Is this recipe actually “skinny” and how can I make it even lighter or more nutritious?

Yes using part-skim cheeses, roasting instead of frying the eggplant, and relying on lots of spinach keeps this dish lighter than traditional deep-fried rollatini; estimated nutrition is roughly 330 kcal and ~23 g protein per serving.

To shave more calories or sodium, choose a low-sodium marinara, use less cheese for the topping, replace one egg white with extra lemon zest for brightness, or add more spinach and herbs to bulk up the filling.

For a higher-protein twist, stir in cooked lean turkey or white beans into the ricotta mixture while keeping other light swaps in place.

Skinny Eggplant Rollatini With Spinach

0.0 / 5 (0 Review)

Preparation time:45 Mins

Cooking time:35 Mins

Servings:4 servings

Instructions:

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.
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.
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.
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.
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.
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).
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).