Aubergine Rolls



  • 1 1/2 cups part-skim ricotta cheese
  • 1 cup loosely packed fresh basil leaves
  • 1 cup fresh parsley (loosely-packed)
  • 1/2 cup fresh spinach leaves (loosely-packed)
  • 1 tablespoon toasted pine nuts
  • 1 tablespoon grated Parmesan cheese
  • 2 cloves garlic (minced)
  • freshly ground black pepper
  • 1 eggplant (thick cut lengthwise into slices)
  • 2 cups marinara sauce
  • 1/2 cup shredded low-fat mozzarella cheese
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    1. FILLING: in food processor, puree all filling ingredients. Transfer to bowl and refrigerate until ready to use.
    2. If desired, salt aubergine slices and let sit 30 minutes. Rinse, drain and blot dry.
    3. Lightly spray nonstick baking sheet with cooking spray; arrange aubergine slices in a single layer on sheet. Broil aubergine 2 to 3 inches from heat until softened, 3 to 5 minutes.
    4. Preheat oven to 375 F. Spread about 1/2 cup marinara sauce on 9 x- 12-inch baking dish. Place 1 to 2 tablespoons ricotta filling in center of each aubergine slice; roll. Arrange rolls in baking dish, seam-side down. Top rolls with remaining sauce; sprinkle with mozzarella. Bake until aubergine is tender and heated through, 25 to 30 minutes.
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