Eggplant Rollatini


2 Medium eggplants, cut lengthwise

Into 10 (1/4-inch thick) slices

Sea salt and fresh pepper, to taste

1 1/2 Cups marinara sauce

1 Large egg

1/2 Cup ricotta cheese

1/2 Cup grated Romano cheese, plus more for serving

8 oz Frozen spinach, warmed and drained

1 Garlic clove, minced

1 cup Shredded mozzarella

Cut the ends off eggplant.
Cut into 1/4-inch thick slices and have 10 slices
Sprinkle eggplant with salt to remove moisture.
Set aside for 15 minutes.
Pat dry with a towel.
Preheat oven to 400°F.
Season eggplant with salt and pepper.
Arrange on two baking sheets.
Cover with foil, bake 10 minutes or until eggplant is tender.
Spread 1/4 cup marinara sauce on a 13 x 9-inch pan.
Beat the egg and mix together with ricotta, spinach, garlic, 1/4 tsp salt and 1/8 tsp pepper.
Pat eggplant dry.
Dividing the ricotta-spinach mixture and spoon onto ends of eggplant slice, spread to cover.
Roll up slices and arrange seam side down in the pan.
Top with remaining marinara sauce and mozzarella cheese and cover with foil.
Bake 60 minutes.
Remove and cool 5 minutes.
Serve with more Romano if desired.
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