Eggplant and Zucchini Rollatini







A recipe from the cuisine, allowed in a / / diet.

This Italian Rollatini dish looks lively and tastes like it, too. Bake the eggplant and zucchini slices for a healthier approach. Mix the eggplant’s tanginess with the salty flavors of the blue cheese and cream cheese. Bring even more cheekiness with chili flakes, pepper, and garlic.

Nutritional Chart

Calories: 396 kCal / serving

  • Proteins:
  • Fats:
  • Carbs:
  • 12 g
  • 31 g
  • 21 g

Ingredients Needed for Eggplant and Zucchini Rollatini

For the eggplant-zucchini bake:

1 large eggplant, lengthwise sliced
1 ounce medium-sized zucchini, lengthwise sliced
1 tablespoon olive oil

For the cream cheese mixture:

7 ounces of cream cheese
1 spring onion, chopped
1 small onion, chopped
1 teaspoon chili flakes

For the tomato sauce:

2 cups of tomato sauce
¼ cup fresh parsley
1 tablespoon garlic powder
1 tablespoon olive oil

For the topping:

3 ounces of blue cheese
fresh basil leaves for garnishing
1 tablespoon olive oil

How to Make Eggplant and Zucchini Rollatini

  1. For the eggplant-zucchini bake:

    Place the zucchini and eggplant slices on a parchment paper-lined baking tray. Drizzle them with the olive oil, season with salt and pepper, then bake for 20 minutes at 360⁰F/180⁰C.

  2. For the cream cheese mixture:

    Add the cream cheese, spring onion, onion, and chili flakes to a smaller bowl, season with pepper, and mix using a fork. Set aside.

  3. For the tomato sauce:

    Add the tomato sauce, fresh parsley, garlic powder, and olive oil to a bowl. Season with salt and mix.

  4. Dispense the cream cheese cream on each zucchini and eggplant slice and roll them.
  5. Add the tomato sauce mixture into a 10 x 10 x 2 inch (24 x 24 x 5 cm) baking dish and spread it evenly.


  6. For the topping:

    Place the rollatini inside, sprinkle the crumbled blue cheese on top, garnish with basil leaves, drizzle with olive oil, then bake for 40 minutes at 340⁰F/170⁰C.


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