Egg Plant Rollatini
Feisty SpicesShare
Ingredients:
For the Rollatini:
2 large eggplants, sliced lengthwise into 1/4-inch thick slices
2 cups ricotta cheese
2 cups fresh spinach, chopped
1 large egg, lightly beaten
2 cloves garlic, minced
1/2 cup Parmesan cheese, grated
Salt and pepper to taste
For the Sauce and Topping:
2 cups marinara sauce
1 cup mozzarella cheese, shredded
Olive oil, for brushing the eggplant slices
Kitchen Tools and Equipment:
Large baking sheet
Mixing bowls
Whisk
Spatula
Sharp knife
Cutting board
Large baking dish
Preparation Steps:
1️⃣ Prepare the Eggplants:
Preheat your oven to 375°F (190°C).
Slice the eggplants lengthwise into 1/4-inch thick slices.
Arrange the slices on a baking sheet and brush both sides lightly with olive oil.
Roast in the oven for about 15 minutes, flipping halfway through, until the slices are tender and pliable.
2️⃣ Prepare the Filling:
In a mixing bowl, combine the ricotta cheese, chopped spinach, beaten egg, minced garlic, grated Parmesan cheese, salt, and pepper. Mix until well combined.
3️⃣ Assemble the Rollatini:
Spread a thin layer of marinara sauce on the bottom of a large baking dish.
Take one eggplant slice and place a spoonful of the ricotta mixture at one end. Roll up the slice and place it seam-side down in the baking dish. Repeat with the remaining slices and filling.
4️⃣ Top and Bake:
Pour the remaining marinara sauce over the rolled eggplant slices.
Sprinkle the shredded mozzarella cheese evenly over the top.
Bake in the preheated oven for about 25-30 minutes, or until the cheese is melted and bubbly and the dish is heated through.