Slice ends off eggplant. Slice eggplant
lengthwise into slices 1/4 inch thick. Salt
eggplant on both sides. Let sit for 15 minutes.
Rinse salt off eggplant and pat dry. (Salt is to
remove bitterness from eggplant.) Drizzle non-
stick pan with olive oil. Cook eggplant until
soft (About 3 - 4 minutes per side). Remove from
pan.
In non-stick pan, brown onion and garlic in small
amount of olive oil until soft. Add spinach and
basil and cook until wilted. Remove from pan and
allow to cool.
For filling- Mix cooled onion mixture with 3/4
container ricotta cheese, 1 -2 oz. grated mozarella
cheese, and 1 egg white. Add Italian seasoning,
salt and pepper to desired taste.
Place about 2 TB ricotta cheese mixture on narrow
end of each eggplant. Roll and place seam side down
in baking dish. Top with marinara sauce, grated
mozarella cheese, and grated parmesan. Cook at 350
until heated through and cheese is bubbly.
Serving
Suggestions
I used leftover spaghetti sauce. Hamburger in sauce made it a little more filling.
Originally Submitted
4/26/2013
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