Eggplant Rollatini Recipe
Eggplant rolled with spinach & ricotta, marinara sauce.
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Ingredients
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Main Ingredients
Seasoning
Method
Preparation of Eggplant
- 1
Slice the Eggplant
Preheat the oven to 400°F (200°C). Slice the eggplants lengthwise into 1/4-inch thick slices. Lay them on a baking sheet.
- 2
Filling Preparation
- 3
Sauté Spinach
In a skillet, heat a tablespoon of olive oil over medium heat. Add minced garlic and sauté for 1 minute until fragrant. Add the spinach and cook until wilted, about 2-3 minutes. Remove from heat and let it cool.
- 4
Mix Filling
In a bowl, combine the cooked spinach, ricotta cheese, black pepper, and Italian seasoning. Mix until well combined.
Assembly
- 5
Assemble the Rollatini
Take a roasted eggplant slice, place about 2 tablespoons of the filling at one end, and carefully roll it up. Place the roll seam-side down in a baking dish. Repeat with the remaining slices.
- 6
Add Marinara Sauce
Pour the marinara sauce over the assembled rollatini, ensuring they are well covered. Sprinkle mozzarella and Parmesan cheese on top.
Baking
- 7
Bake the Rollatini
Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes. Then remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden.
