Low Sodium Eggplant Rollatini with Marinara

Total time1 hr 15 min

Prep time30 min

Cook time45 min

Low Sodium Eggplant Rollatini with Marinara

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Ingredients

4 servings

For the eggplant

2 large eggplants (about 2 lb total), sliced lengthwise ¼-inch thick
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3 tbsp olive oil, divided
½ tsp salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
¼ tsp black pepper

For the filling

2 cups whole-milk ricotta cheese
1 cup shredded mozzarella cheese, divided
Chef's tip
Use low-moisture mozzarella and shred before measuring.
¼ cup grated parmesan cheese, divided
Chef's tip
Choose a grated-style vegan parmesan and use the same amount.
1 large egg
2 cups fresh baby spinach, roughly chopped
2 cloves garlic, minced
¼ tsp red pepper flakes
¼ tsp salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.

For the marinara

1 can (28 oz) crushed tomatoes
1 tbsp olive oil
3 cloves garlic, minced
½ tsp dried oregano
½ tsp salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
¼ tsp black pepper

For serving

¼ cup fresh basil leaves, torn (optional)
2 tbsp grated parmesan cheese (optional)
Chef's tip
Choose a grated-style vegan parmesan and use the same amount.

Instructions

1
Preheat the oven to 425°F (220°C). Arrange the eggplant slices in a single layer on two large baking sheets. Brush both sides with 3 tbsp olive oil and season with 1/2 tsp salt and 1/4 tsp black pepper.
2
Roast the eggplant for 18–22 minutes, flipping once halfway through, until the slices are tender, pliable, and lightly golden on both sides. Transfer to a wire rack and let cool for 5 minutes — they need to be flexible enough to roll without cracking.

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