Eggplant Rollatini
Author: 
Recipe type: Dinner
Cuisine: Italian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Healthier eggplant rollatini made with ricotta, spinach and mozzarella.
Ingredients
  • 2 Medium Eggplants
  • Salt to taste
  • 1½ Cup Tomato Sauce
  • 1 Egg
  • ½ Cup Ricotta
  • 2 Tablespoons Parmesan, shredded
  • 4 Ounces Spinach, sauteed or frozen and thawed
  • 1 teaspoon Garlic, minced
  • ½ Cup Mozzarella Cheese, shredded
  • Basil to taste
Instructions
  1. Turn oven to 400 degrees Fahrenheit.
  2. Slice the eggplant long ways about ¼ inch thick. On a large, covered baking sheet place eggplant and sprinkle with salt. Let sit for 10-12 minutes. Pat dry with a paper towel. Flip the eggplant and repeat the process.
  3. Place Eggplant in oven for 10 minutes, covered with aluminum foil.
  4. In a medium bowl, mix egg, ricotta, parmesan, spinach and garlic.
  5. In a large baking dish, add ½ cup tomato sauce and spread to lightly cover.
  6. Let eggplant cool for 2 minutes then remove from pan. One piece at a time, add 1 heaping tablespoon of the ricotta mixture and roll starting at the short end up. Place in baking pan. Repeat for all pieces of eggplant.
  7. Top with remaining tomato sauce and sprinkle with mozzarella cheese.
  8. Cover baking dish with aluminum foil and bake for 40 minutes.
  9. Remove from oven and top with chopped basil to taste.
Recipe by The Energetic Foodie at https://energeticfoodie.com/eggplant-rollatini/