Mellanzane Rollatini Recipe
Eggplant stuffed & rolled with spinach and ricotta, baked with mozzarella and topped with marinara
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Ingredients
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Vegetables
Dairy
Sauce
Seasonings
Method
Preparation
- 1
Prepare the Eggplant
Preheat your oven to 200°C (400°F). Slice the eggplants lengthwise into 1/4-inch thick slices. Sprinkle with salt and let them sit for about 30 minutes to draw out moisture. Rinse and pat dry.
- 2
- 3
Mix the Filling
In a bowl, combine the cooked spinach, ricotta cheese, black pepper, and Italian seasoning. Mix until well combined.
Assembly
- 4
Roll the Eggplant
Take a slice of eggplant and place a spoonful of the ricotta and spinach mixture at one end. Carefully roll the eggplant around the filling, securing with a toothpick if needed. Repeat with remaining slices.
- 5
Prepare for Baking
In a baking dish, spread a thin layer of marinara sauce on the bottom. Arrange the stuffed eggplant rolls seam side down in the dish. Pour remaining marinara sauce over the top and sprinkle with shredded mozzarella cheese.
