Light Eggplant Rollatini is a healthier take on a classic. It's made with cottage cheese instead of ricotta. Plus, it's baked, not fried.

Why you'll love Eggplant Rollatini with Cottage Cheese:

Healthier - I swapped the ricotta cheese for cottage cheese. I swear, you can't tell the difference! It's also baked without any bread crumbs.
Great meatless dinner option!
Each serving has 20 grams of protein and 8 grams of fiber!

How to make healthier eggplant rollatini?

A complete list of ingredients, amounts and instructions is located on the recipe card below.

Eggplant on baking sheets with parchment paper.

Step 1

Preheat the oven.
Cut the eggplant.
Distribute the eggplant slices onto baking sheets.
Spray with oil and season with salt.
Bake.

Bowl with cheese mixture for light eggplant rollatini.

Step 2

As the eggplant is cooking, mix together the filling.

Step 3

Once cooked, stuff each slice with about 1 tablespoon of the cottage cheese mixture and roll.

Rolled up eggplant for eggplant rollatini.

Step 4

Grab an 8x8 oven safe baking dish.
Add 1 cup of marinara sauce to the bottom.
Place the eggplant roll-ups evenly on top.

Step 5

Spoon another cup of the marinara sauce over the top and sprinkle with parmesan cheese.
Cover with foil and bake.
Remove from the oven, take the foil off and cook uncovered.

Step 6

Let cool slightly and top with fresh basil and goat cheese before serving.

Recipe pro-tips:

Use a higher fat percentage cottage cheese for a creamier filling.
If you don't make your own marinara sauce, use a good quality brand like Rao's or Primal Kitchen.
Swap out the goat cheese for mozzarella cheese.
Double or triple the recipe for meal prep or a crowd.

Storage instructions:

Store in an airtight container in the fridge for up to three days.
Store in a freezer-safe container for up to a month.

More healthy dinner ideas:

Did you try this recipe? Let me know below with a comment and rating! 🙂

Your 5 star ratings and wonderful comments really support my business and help other readers as well. I truly appreciate it!

Light Eggplant Rollatini

Light Eggplant Rollatini is a healthier take on a classic. It's made with cottage cheese instead of ricotta. Plus, it's baked, not fried.

5 from 4 votes

Pin Recipe Print Recipe

Prep Time 10

Cook Time 57

Course Main Course

Cuisine American, Italian

Servings servings

Calories 310 kcal

Ingredients

1 medium-sized eggplant
½ teaspoon salt
1 tablespoon olive oil spray
1 cup cottage cheese I recommend 4-6% cottage cheese.
1 egg
⅓ cup grated parmesan cheese
½ tablespoon Italian herb mix
½ tablespoon garlic powder
2 cups homemade marinara sauce or your favorite jarred sauce
1 ½ tablespoons fresh basil leaves
¼ cup crumbled goat cheese

Instructions

First, preheat the oven to 400 degrees F.
Next, cut the eggplant lengthwise into ½ inch slices. Distribute the eggplant slices onto two baking sheets lined with parchment paper.
Spray the eggplant with olive oil and sprinkle with ¼ teaspoon salt. I like to bake them on separate sheets to ensure even cooking, unless you have a large baking sheet.
Bake the eggplant slices at 400 degrees for about 12 minutes, or until tender.
As the eggplant is cooking, in a small bowl, mix together cottage cheese, almost all of the parmesan cheese (leave a bit extra for sprinkling on top), an egg, Italian herb mix, garlic powder and ¼ teaspoon salt.
Remove the eggplant from the oven and stuff each slice with about 1 tablespoon of the cottage cheese mixture and roll. If the eggplant slices are not easy enough to roll, cook them slightly more.
Grab an 8x8 oven safe baking dish. Add 1 cup of marinara sauce to the bottom. Place the eggplant roll-ups evenly on top.
Spoon another cup of the marinara sauce over the top and sprinkle with leftover parmesan cheese. Cover with foil and bake at 400 degrees for 30 minutes. Remove from the oven, take the foil off and cook uncovered at 400 degrees for 15 minutes.
Let cool slightly and top with fresh basil and goat cheese before serving.

Nutrition Facts

Light Eggplant Rollatini

Amount Per Serving

Calories 310 Calories from Fat 144

% Daily Value*

Fat 16g25%

Saturated Fat 7g44%

Trans Fat 0.01g

Polyunsaturated Fat 1g

Monounsaturated Fat 6g

Cholesterol 85mg28%

Sodium 1674mg73%

Potassium 983mg28%

Carbohydrates 24g8%

Fiber 8g33%

Sugar 13g14%

Protein 20g40%

Vitamin A 1278IU26%

Vitamin C 15mg18%

Calcium 244mg24%

Iron 3mg17%

* Percent Daily Values are based on a 2000 calorie diet.

This nutrition information is an estimate and should not be taken as fact. The owner of this website is not liable for this estimation.

Tried this recipe?Tell me how it was!

Why you'll love Eggplant Rollatini with Cottage Cheese: