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Ingredients
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Vegetables
Cheese
Herbs and Spices
Sauce
Others
Method
Preparation
- 1
Slice Eggplant
Slice the eggplants lengthwise into 1/4-inch thick slices. Sprinkle with salt and let them sit for 30 minutes to draw out moisture.
- 2
Sauté Spinach
In a skillet, heat 1 tablespoon of olive oil over medium heat. Add minced garlic and sauté for about 1 minute until fragrant. Then add the spinach and cook until wilted. Remove from heat and let cool.
- 3
Mix Cheese Filling
In a mixing bowl, combine ricotta cheese, mozzarella cheese, sautéed spinach, Italian seasoning, salt, and black pepper. Mix well until combined.
Cooking
- 4
Preheat Oven
Preheat your oven to 375°F (190°C).
- 5
Prepare Eggplant Slices
Rinse the salted eggplant slices under cold water to remove excess salt. Pat them dry with paper towels.
- 6
Roll Eggplant
Lay out each eggplant slice and place a generous tablespoon of the cheese filling at one end. Roll it up tightly and place seam-side down in a baking dish.
- 7
Add Marinara Sauce
Pour marinara sauce evenly over the rolled eggplant in the baking dish. Sprinkle with additional mozzarella and parmesan cheese on top.
- 8
Bake
Drizzle the remaining tablespoon of olive oil over the top. Cover the baking dish with foil and bake for 25 minutes. Then remove the foil and bake for an additional 15 minutes until bubbly and golden.
- 9
Serve
Let the dish cool for a few minutes before serving. Garnish with fresh parsley if desired.