Eggplant Rollatini Filled with Spinach and Ricotta
Savor the rich flavors of the Mediterranean with this delicious Eggplant Rollatini filled with a creamy blend of spinach and ricotta cheese, baked to perfection in a savory tomato sauce.
Equipment
- Baking sheet
- Parchment paper
- Mixing bowl
- Baking dish
Ingredients
- 2 large eggplants, sliced lengthwise into 1/4 inch (6mm) thick slices
- 2 cups fresh spinach (60g), chopped
- 1 1/2 cups ricotta cheese (375g)
- 1 cup shredded mozzarella cheese (100g), divided
- 1/4 cup grated Parmesan cheese (25g)
- 1 egg
- 2 cups marinara sauce (470ml)
- 2 cloves garlic, minced
- 1 tsp dried oregano (1g)
- 1/2 tsp salt (2.5g)
- 1/4 tsp black pepper (0.5g)
- Olive oil for brushing
- Fresh basil leaves for garnish
Instructions
- Preheat your oven to 375°F (190°C).
- Brush each eggplant slice with olive oil on both sides and place on a baking sheet lined with parchment paper. Bake for 15 minutes until soft and pliable.
- In a mixing bowl, combine the ricotta cheese, half of the mozzarella cheese, Parmesan cheese, egg, garlic, oregano, salt, and pepper. Stir in the fresh spinach until well mixed.
- Spread a thin layer of marinara sauce on the bottom of a baking dish.
- Take one eggplant slice at a time and place about 2 tablespoons of the spinach and ricotta mixture on one end. Roll up tightly and place seam side down in the baking dish.
- Repeat with the remaining eggplant slices and filling.
- Pour the remaining marinara sauce over the rolled eggplants.
- Sprinkle the remaining mozzarella cheese on top.
- Bake in the preheated oven for 25 minutes, or until the cheese is bubbly and golden brown.
- Let it cool for a few minutes before serving. Garnish with fresh basil leaves.
Notes
For a lower fat version, substitute part-skim ricotta and mozzarella.
Ensure the eggplant slices are not too thick to allow for easy rolling.
Let the rollatini rest for 5 minutes before serving to allow the flavors to meld.