Eggplant Rollatini - 21 Day Fix Style!

I don't know about you but I LOVE Italian food!  In fact, I love ALL food! hahah

I love it SO much so that when I found out that ricotta cheese is actually considered a PROTEIN on the 21 Day Fix that I jumped for joy!  Immediately, I had thoughts of manicotti, stuffed shells, lasagna... and as then I realized that I could create a delicious version of Eggplant Parmesan without any starches or frying! 

I promise you that while this recipe is much healthier than some other versions of this classic dish, it is just as mouth watering-ly delicious!

Lets chat about the ingredients a little bit....

Eggplant is the star of the show in this recipe and a delicious vegetable that, while bitter raw, once it's cooked becomes tender, flavorful and melt in your mouth good.  I love cooking with eggplant, but this is by far my favorite way to use it.   The other main ingredients?  Cheese, cheese and more cheese!!  When you add ricotta, mozzarella, and parmesan cheeses to this dish, man oh man the flavors are warm, filling, and outrageously delicious! Perfect for a Sunday family dinner with leftovers for the week! 

While you can certainly use jar sauce for this recipe (just make sure its clean and free of colors, preservatives and chemicals), a homemade sauce will take this dish over the top!

I love cooking and baking from scratch and there is such great satisfaction knowing that I am serving my family food that is made with real ingredients, is healthy and that the 21 Day Fix food plan creates eating habits so you can continue to EAT deliciously without deviating from your goals. 

This delicious dinner will pair alongside a crisp and fresh garden salad with a slice of  multigrain bread or you can always add a serving of wheat pasta.  This is a wonderful family meal that all will love. I hope you enjoy this recipe as much as we do!  ENJOY! 


A serving is 1 blue, 1 purple (sauce), 1 green, 1 red, 2 tsp (approx. 3 rollatini) (optional: 1 yellow)


2-3 Medium sized Eggplant
Olive Oil
Cheese Mixture (see below)

Cheese Mixture:

1 - 16 oz. container of ricotta cheese
1 1/2 cup shredded mozzarella cheese (reserve 1/2 cup)
3/4 cup of shredded parmesan cheese (reserve 1/4 cup)
2 eggs
1 T. dried parsley
1 T. dried basil
3 t. garlic powder (not garlic salt) -- you can add more if you like it but start smaller
1 t. salt
1/2 t pepper
1/8 t. nutmeg (optional)

Make cheese mixture and set aside. 
Taste for seasonings and add more as needed.
Take reserved cheese and mix in a separate bowl, set aside.

Pre-heat your oven to 375.

Slice eggplant to 1/2 inch thickness and place in a single layer on a baking sheet. Lightly brush with olive oil, flip and brush the other side.

Bake eggplant for approx. 5 minutes until the eggplant is soft and pliable but not mushy. Remove from the oven and allow eggplant to cool.

Next place a generous portion of tomato sauce so it covers the bottom of a casserole dish. 

Take a generous spoonful of cheese mixture and place on flat eggplant slice. Roll and Place on top of the sauce with the eggplant seam facing down. Continue rolling eggplant and place in the dish so that each "roll" is touching the next.

Once you have filled up an entire casserole dish, make another one if you have extra mixture and eggplants. It will NOT go to waste! I assure you! ;)

Next, take a thin layer of sauce and place it atop the eggplant. You do not need to submerge the eggplant in sauce - just a little will do the trick!  Next, sprinkle the remaining cheese on top.

Cover dish with tinfoil and place in the oven for a half hour.  Remove cover and continue to cook for up to 15 minutes.

If you need to keep warm for serving, just replace tin foil and keep warm in the oven until dinnertime! This dish will keep great in the refrigerator for a quick reheat for lunch or dinner!


From My HOME to YOURS,

Andrea MaranvilleComment