Cook eggplant in 1 tablespoon olive oil in a skillet over medium heat until lightly browned, about 2 minutes per side. Lay out eggplant and top with prosciutto, tomato slices, sliced mozzarella, and a sprinkle of oregano. Spread 1 cup of tomato sauce on bottom of a baking pan. Roll eggplant up jelly-roll style and place seam side down in the pan.
In a medium bowl, beat the egg then mix together with ricotta, Pecorino Romano, spinach, garlic, 1/4 tsp salt and 1/8 tsp pepper. Pat eggplant dry with paper towels. Dividing the ricotta-spinach mixture (about 2 generous tablespoons each) evenly and spoon onto one end of each eggplant slice, spreading to cover.
For extra protein, add lean ground turkey or Italian turkey sausage to the filling. If you don’t want to roll and stuff the eggplant, you could lay the slices flat and layer them with the cheese mixture for a low-carb lasagna. Did you make this recipe? Leave a review »
Yes, really! These healthy eggplant roll-ups are so tender you don't even need a knife to cut them, they'll just melt in your mouth. And look at all this gooey mozzarella cheese! Doesn't it look scrumptious? Just the thought of these eggplant rollatini makes me hungry!