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Photo of Eggplant rollatini with tomato-basil sauce by WW

Eggplant rollatini with tomato-basil sauce

3
Points®
Total Time
1 hr 7 min
Prep
25 min
Cook
42 min
Serves
4
Difficulty
Moderate
Create a creamy sensation with this surprisingly light version of a rich Italian classic. Tender eggplant rolls hold herb-spiked ricotta in a bright pool of garlicky tomato sauce. This quickly assembled preparation elevates the standard vegetable-and-cheese casserole, and doesn't require the casserole's often time consuming layering of ingredients. It makes for the perfect summertime dinner option, when eggplant and tomatoes are in peak season. Leftover rolls convert into a sophisticated office lunch, and can be eaten at room temperature, alongside a lunchbox salad.

Ingredients

Cooking spray

3 spray(s)

Uncooked eggplant

2 medium, tops and bottoms removed, sliced lengthwise into four 1/4-inch-thick long slices each

Olive oil

1 tsp

Garlic

2 large clove(s), sliced (about 2 Tbsp)

Canned crushed tomatoes

2 cup(s)

Basil

2 Tbsp, fresh, torn

Cooking spray

1 spray(s)

Minced onion

¼ cup(s)

Uncooked zucchini

1 small, diced

Garlic

1 large clove(s), chopped (about 1 Tbsp)

Part skim ricotta cheese

½ cup(s)

Fresh parsley

½ cup(s), fresh, chopped

Basil

2 Tbsp, fresh, chopped

Grated Parmesan cheese

3 Tbsp, divided

Egg

1 large egg(s)

Table salt

¼ tsp

Black pepper

¼ tsp, freshly ground

Instructions

  1. Preheat oven to 450ºF. Coat a baking sheet with cooking spray.
  2. 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.
  3. 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.
  4. 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, parsley, 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.
  5. 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 remaining tablespoon of Parmesan over eggplant. Bake until sauce bubbles, about 10 to 15 minutes. Yields 2 pieces of rollatini per serving.

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