Ready for a a simple recipe on how to make Eggplant Rollatini with spinach + sweetpotatoes?

Home cooked Italian meals are some of our favorite comfort foods! The savory sauces and the ooey, gooey, melting cheese are the perfect combination to warm your autumn soul.

And if you are following a keto-style diet, you are in luck because we use eggplant instead of traditional pasta noodles in this Eggplant Rolatini with spinach & sweetpotatoes so the carb count is kept low!  

Let’s get rollin!

Choose 2 ripe eggplant and wipe with a damp cloth.

Slice them a 1/4” thick and place on paper towels.  Sprinkle with salt and allow the moisture to release, about 20 minutes.

Once the moisture has released, wipe the slices down and spread olive oil on each piece, on both sides.

Place the baking sheet in a 375 oven and bake for about 8 minutes.

Let’s prepare the filling mixture…

Scoop out a cup of baked sweetpotato flesh and set aside.

Wilt down 6 oz. of fresh spinach in a little bit of olive oil.

Place all the filling ingredients into a bowl and stir until thoroughly combined.

Place a large dollop of filling and spread it to about halfway on the eggplant slice.  

Roll the eggplant, leaving the loose end underneath to secure.

Place all the eggplant rolls into a baking dish with marinara (you can use our recipe here) on the bottom.

Top with more marinara and cheese and bake for 30 minutes.

Oh my, the smell from your oven will have you weak in the knees! 

Scoop out a portion and savor the reward that you now know how to make Eggplant Rollatini like a boss!

Here is the printable recipe for ya…

Eggplant Rollatini with Spinach & Sweetpotato

CA Grown

Delicious and comforting, we show you how to make Eggplant Rollatini in this easy step-by step recipe with eggplant, sweetpotato and spinach!

2.52 from 45 votes

Print Recipe Pin Recipe

Prep Time 1 hour hr

Cook Time 30 minutes mins

Total Time 1 hour hr 30 minutes mins

Course dinner

Cuisine Italian

Servings 8 people

Ingredients

  

1x2x3x

• 2 eggplants, sliced 1/4" thick
• 2 tsp salt, more if needed
• 1/4 cup EVOO, more if needed
• 2 cups marinara sauce
• 1.5 cups shredded mozzarella cheese

Filling

• 1 cup pre-cooked sweetpotato flesh
• 6 oz spinach, wilted in olive oil over medium heat
• 1 cup ricotta
• 1/2 cup shredded mozzarella cheese
• 1/4 cup grated parmesan
• 2 eggs, beaten

Instructions

 

• Preheat oven to 375
• Lay the sliced eggplant on paper towels and sprinkle with salt. Allow the salt to release all the moisture from the eggplant slices, about 20 minutes. Wipe the eggplant slices down with the paper towels and place on baking sheet.
• Brush EVOO on each slice, making sure both sides are evenly coated. Bake in the oven for 8 minutes. Eggplant slices should be pliable but not over cooked.
• Combine all the filling ingredients in a bowl and stir well to combine.
• Place a large dollop of filling on the end of slice (about 2-3 T., depending on size of slice) and spread to the middle. Roll the eggplant up, ending with the loose end underneath to secure. Continue with the rest of the slices.
• Spread about 1/2 cup marinara sauce on the bottom of a 13x9 baking dish. Place all the rolled eggplant onto the sauce. Top the eggplant rolls with the rest of the sauce and additional cheese. Bake for 30 minutes. Allow to rest a few minutes before serving.

Keyword eggplant, spinach, sweetpotato

Tried this recipe?Mention @cagrownofficial or tag #CAGROWN!

Here is another Italian style meal, perfect for Fall…

Fresh Veggie Lasagna with Zucchini and Mushrooms

Fresh Veggie Lasagna with Zucchini and Mushrooms