2 medium Italian eggplants, cut lengthwise into 10 (1/4-inch thick) slices
kosher salt and fresh black pepper, to taste
1 1/2 cups marinara sauce
1 large egg
1/2 cup part skim ricotta cheese
1/2 cup grated Pecorino Romano cheese, plus more for serving
8 oz frozen spinach, heated through and squeezed well
1 garlic clove, minced
1 cup (4 oz) shredded part-skim mozzarella
Instructions
Cut the 2 ends off the eggplants. Cut the
eggplants lengthwise, into 1/4-inch thick
slices until you have a total of 10 slices
about the same size. It’s easiest to do this
with a mandolin.
Sprinkle the eggplant with kosher salt to help
remove excess moisture and bitterness from the
eggplants. Set aside for about 10 to 15
minutes. Pat dry with a towel.
Preheat oven to 400°F. Season the eggplant
with a little more salt and pepper, then
arrange on two parchment-lined baking sheets.
Cover tightly with foil and bake until eggplant
is tender and pliable but NOT fully cooked,
about 8 to 10 minutes.
Spread 1/4 cup marinara sauce on the bottom of
a 13 x 9-inch baking dish.
In a medium bowl, beat the egg then mix
together with ricotta, Pecorino Romano,
spinach, garlic, 1/4 tsp salt and 1/8 tsp
pepper.
Pat eggplant dry with paper towels. Dividing
the ricotta-spinach mixture (about 2 generous
tablespoons each) evenly and spoon onto one end
of each eggplant slice, spreading to cover.
Starting at the short end, roll up slices and
arrange them each seam side down in the
prepared dish. Top with remaining marinara
sauce and mozzarella cheese and tightly cover
with foil.
Bake until the eggplant is very tender, about
60 minutes. Remove from oven and let cool 5
minutes before serving with additional Pecorino
Romano if desired.
Originally Submitted
2/6/2018
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