Eggplant Rollatini Recipe
Thinly sliced eggplant rolled with a three-cheese blend and spinach, topped with our Goat Cheese Tomato Sauce and melted mozzarella
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Eggplant
Preheat the oven to 375°F (190°C). Slice the eggplant lengthwise into thin strips (about 1/4 inch thick). Brush both sides with olive oil and sprinkle with salt and pepper. Place the slices on a baking sheet and roast for 20 minutes until tender.
- 2
Make the Filling
In a bowl, combine ricotta cheese, half of the mozzarella cheese, Parmesan cheese, chopped fresh spinach, salt, and black pepper. Mix well until all ingredients are thoroughly combined.
- 3
Assemble the Rollatini
Once the eggplant slices are done roasting, take one slice, place about 2 tablespoons of the cheese and spinach filling at one end, and roll it up tightly. Repeat with the remaining slices.
- 4
Prepare the Sauce
In a saucepan, heat the goat cheese tomato sauce until warm. Spread a thin layer of the sauce on the bottom of a baking dish.
- 5
Bake the Rollatini
Place the rolled eggplant seam-side down in the baking dish. Pour the remaining goat cheese tomato sauce over the top and sprinkle the remaining mozzarella cheese. Bake in the preheated oven for 25-30 minutes until the cheese is bubbly and golden.
- 6
Serve
Remove from the oven and let it cool for a few minutes before serving. Enjoy your delicious eggplant rollatini!
