WW Friendly Italian Eggplant Rollatini Recipe
WW Friendly Italian Eggplant Rollatini Recipe. A fantastic dinner that brings together some simple but wonderful ingredients. We’re talking about eggplant, a rich tomato sauce, and a creamy filling that makes every bite worth it.
You’ll mix together things like ricotta, Parmesan, and some fresh herbs to get that classic Italian flavor right in your kitchen.
Eggplant serves as the star of the show, wrapped around a savory filling, all topped with tomato sauce and a bit more cheese for good measure. It’s the kind of meal that’s perfect for when you want something a bit different but still filled with familiar flavors.
So, grab your eggplant, cheese, and tomatoes, and get ready to make a dinner that’s sure to impress. Whether you’re cooking for yourself, your family, or friends, this dish is a surefire way to bring a bit of Italian flair to your table.
Weight Watchers Points
3 Points (2022/2024 Plan)
MyWW Points: 3 Blue Plan and 8 Green Plan
3 WW Freestyle Points and 8 Smart Points
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Fun but practical! The measurements are at 4 ounces, 7 ounces, and 10 ounces.
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WW Friendly Italian Eggplant Rollatini
Equipment
Ingredients
- 2 medium eggplant tops and bottoms removed, sliced lengthwise into four 1/4-inch-thick long slices each
- 1 teaspoon olive oil
- 2 cloves garlic sliced
- 2 cups crushed tomato
- 2 tablespoon fresh basil torn
- ¼ cup minced onion
- 1 small zucchini diced
- 1 clove garlic chopped
- ½ cup part-skim ricotta cheese
- ½ cup fresh parsley chopped
- 2 tablespoon fresh basil chopped
- 3 tablespoon grated parmesan cheese divided
- 1 large egg
- salt to taste
- ground black pepper to taste
Instructions
- Heat your oven to 450ºF.
- Spray a baking sheet with cooking spray.
- Place eggplant slices in a single layer on the baking sheet and lightly spray the tops with cooking spray.
- Bake the eggplant, flipping them over once, until they are golden brown, which should take about 10 minutes on each side.
- Take the eggplant out of the oven and put them aside.
For the Sauce:
- Heat oil in a medium saucepan over medium-high heat.
- Add sliced garlic and cook until it starts to turn brown, about 1 to 2 minutes.
- Mix in the crushed tomatoes, reduce the heat to low.
- Add torn basil leaves, mix well, and let it simmer for 10 minutes.
- Cover the saucepan, take it off the heat, and set it aside.
For the Filling:
- Spray a large nonstick skillet with cooking spray and heat it over medium-high heat.
- Add onion and zucchini; cook until the onion begins to brown, about 5 minutes.
- Mix in chopped garlic and cook for another minute, then transfer the mixture to a small bowl to cool down.
- In another small bowl, mix together ricotta cheese, parsley, chopped basil, and 2 tablespoons of Parmesan cheese.
- Add the cooled onion mixture to the ricotta mixture and stir to combine.
- Mix in the egg, salt, and pepper.
For the Rollatini:
- Lower the oven temperature to 400ºF.
- Spread 3 tablespoons of the sauce on the bottom of an 8- X 8-inch baking dish, covering it completely.
- On a clean cutting board, lay out a slice of eggplant.
- Place 2 tablespoons of the filling at the narrower end of the eggplant slice and roll it up.
- Place the rolled eggplant, seam side-down, in the baking dish. Repeat with all eggplant slices.
- Pour the remaining sauce and sprinkle the remaining tablespoon of Parmesan over the rolled eggplants.
- Bake until the sauce is bubbling, about 10 to 15 minutes.
Notes
Nutrition
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