Spinach Ricotta Eggplant Rollatini

serves 6

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This is such a tasty way to serve eggplant. Kind of like lasagna rolled up without the pasta! You

could easily just layer this like you would lasagna, but it cuts and serves very nicely in these little

rolls.

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4 medium or 6 small eggplants(total of 24 slices)

salt/pepper

1/4 cup olive oil

1 10 ounce box of frozen spinach, defrosted and squeezed dry

2 cups ricotta cheese

1 1/2 cup shredded mozzarella cheese(divided use)

3/4 cup parmesan cheese(divided use)

3 cloves garlic, minced

2 eggs, beaten

24 ounces marinara sauce (store bought is fine)

1/3 cup thinly sliced basil leaves

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Prepare eggplant:

Slice ends off eggplant and cut off skin. Cut eggplants lengthwise into 1/4 inch thick slices. You

should get approximately 24 slices total. Lay slices on baking sheets covered with paper towels.

Sprinkle with salt and let sit about 15 minutes. Pat off salt and excess moisture with paper

towels.

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Preheat oven to 400 degrees.

Place eggplant slices in single layer on baking sheets and brush both sides with olive oil

(alternatively you could grill the eggplant on your bbq). Bake eggplant for approximately 15

minutes until tender, turning over halfway through baking time. Remove from oven and let cool

slightly.

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Prepare filling:

In a large bowl combine spinach, ricotta, 1/2 cup mozzarella, 1/2 cup parmesan, garlic and

eggs. Season with salt and pepper.

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Spread about 1/2 cup marinara sauce in a large baking dish or casserole to cover bottom.

One at a time, lay an eggplant slice length-wise in front of you. Place about 2 tablespoons of the

ricotta mixture at end nearest you and roll up. Place roll seam side down in dish on top of

marinara. Repeat with additional eggplant slices. Top with remaining sauce and sprinkle with

remaining mozzarella and parmesan.

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Cover with foil and bake for 30 minutes, remove foil and bake an additional 15 minutes.

Let cool about 10 minutes, sprinkle with shredded basil and serve.