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Eggplant Rollatini
July 02, 2009

This recipe was fantastic! I did make some healthy modifications and the recipe was still five stars so I thought I would share. First, I breaded the eggplant using panko bread crumbs and italian seasoning. Then, I broiled it instead of frying. It took about 5 minutes on each side (or until brown/crispy). Then I used low fat ricotta (which cuts the fat significantly). I did add some italian seasoning and about a 1/4 cup each of parmesan and asiago cheese to the ricotta for extra flavor (this added some fat, but increased the flavor- of course could leave it out also). I substituted fresh spinach for the prosciutto and instead of using jar sauce, I made up a quick sauce with just organic diced (for texture) and crushed tomatoes, lots of garlic and basil, salt, pepper to taste. Let it simmer while I was preparing the eggplant (about 30 minutes). The result was perfect. The eggplant retained it's form and didn't get mushy (one of my gripes about eggplant parmesan) and the flavors were wow! Enjoy!

  1. 221 Ratings

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