Eggplant Rollatini

Eggplant Rollatini is a delectable vegetarian dish featuring thin eggplant slices filled with a creamy ricotta and spinach mixture, smothered in rich marinara sauce and baked to perfection. This elegant dish promises to tantalize taste buds with its blend of textures and flavors.

Prep time: 20 minutes
Cook time: 35 minutes
Serves: 4

Ingredients

2 large eggplants

2 cups ricotta cheese

1 cup cooked spinach, chopped

1/2 cup grated Parmesan cheese

1 cup shredded mozzarella cheese

1 egg

2 cups marinara sauce

2 tablespoons olive oil

1 teaspoon salt

1/2 teaspoon black pepper

1 teaspoon garlic powder

1 teaspoon Italian seasoning

Instructions

1. Preheat the oven to 375°F (190°C).

2. Slice the eggplants lengthwise into 1/4-inch thick slices. Sprinkle with salt and let sit for 20 minutes, then pat dry with paper towels.

3. Heat olive oil in a large pan over medium heat. Sauté eggplant slices until tender, about 2-3 minutes on each side. Set aside.

4. In a large bowl, mix ricotta cheese, spinach, Parmesan cheese, egg, garlic powder, and Italian seasoning. Season with salt and pepper to taste.

5. Spoon 2 tablespoons of the ricotta mixture onto each eggplant slice, roll them up, and place seam side down in a baking dish lined with 1 cup of marinara sauce.

6. Pour the remaining marinara sauce over the rolls and sprinkle with mozzarella cheese.

7. Cover with foil and bake for 25 minutes, then remove foil and bake for an additional 10 minutes until cheese is golden and bubbly.

8. Remove from oven and let cool for 5 minutes before serving.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days.

Reheating

Reheat in the oven at 350°F (175°C) for 10-15 minutes or until heated through.

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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.