Eggplant Rollatini

Eggplant rollatini is damn good, and this recipe (I haven't really had any others) is actually pretty good for you. It has a lot of steps, and takes a little over an hour but it's awesome when you want a light dinner thats actually allows you feel like you're eating a bunch of cheese... something I. am. about.

There are a lot of different components, please see picture on the left, that you have to get together to well... put it all together. But I think it's pretty worth it. The recipe is adapted, very slightly, from the WW website, mostly I use olive oil instead of cooking spray... cause it just tastes soooo much better.

Eggplant Rollatini, adapted ever so slightly from this:
http://www.weightwatchers.com/util/prt/recipe.aspx?Type=1&RecipeID=115741

a little bit of olive oil
2 medium raw eggplant, tops and bottoms removed, sliced lengthwise into 1/4" thick slices
2 Garlic cloves sliced thinly (or more)
2 cups canned crushed tomatoes
2 tbsp fresh basil torn

1/4 cup(s) minced onion

1 small zucchini, diced

1 garlic clove, chopped

1/2 cup part skim ricotta

2 tbsp fresh basil chopped

about 1/4 cup shredded Parmesan

1 large egg

salt and pepper

Preheat oven to 450 degrees and coat a cookie sheet with non-stick cooking spray

Lay eggplant in a single layer on prepared baking sheet and lightly coat tops with cooking spray. Bake, flipping once, until golden brown, about 10 minutes per side. Remove from oven and set aside.


To make sauce, place oil in a medium saucepan over medium-high heat. Add sliced garlic; sauté until it begins to brown, about 1 to 2 minutes. Add crushed tomatoes; stir to combine and reduce heat to low. Add torn basil, stir to combine and  simmer for 10 minutes. Cover, remove from heat and set aside.

To make filling, coat a large nonstick skillet with cooking spray; heat over medium-high heat. Add onion and zucchini; sauté until onion starts to brown, about 5 minutes. Stir in chopped garlic and cook 1 minute more; spoon onion mixture into a small bowl to cool. In another small bowl, combine ricotta, chopped basil, and 2 tablespoons of Parmesan; stir to combine. Add cooled onion mixture; stir to combine. Add egg, salt and pepper; stir to combine.

To make rollatini, reduce oven to 400ºF. Spoon 3 tablespoons of sauce in bottom of an 8- X 8-inch glass or nonstick metal baking dish and swirl to coat bottom with sauce. On a clean cutting board, place 1 slice of eggplant. Place 2 tablespoons of filling at the narrow end of eggplant and roll up; place in prepared baking dish, seam side-down. Repeat with remaining eggplant slices; arrange in a single layer in dish. Spoon remaining 1/2 cup of sauce and rest of Parmesan over eggplant. Bake until sauce bubbles, about 10 to 15 minutes. Yields about 2 pieces of rollatini per serving.

I had much smaller eggplant, which is why there are waayyy more rollatini's than there should be, but meh, it still tastes the same.