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Eggplant Rollatini

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Ingredients

  • 4 eggplants
  • 1/4 cup olive oil
  • 1 package frozen spinach, thawed
  • 3 cups ricotta cheese
  • 1 egg
  • 1 1/2 cups prepared marinara sauce
  • 2 cups Parmesan cheese, grated
  • 3/4 cups fresh basil leaves, finely chopped
  • 1 cup mozzarella chees, grated
  • Salt and pepper, to taste

Details

Preparation

Step 1

Preheat oven to 400 degrees.

Trim ends off eggplants. Cut lengthwise into approximately 1/4 inch thick slices

Place eggplant slices on baking sheets and season with salt and pepper, then drizzle with olive oil.

Place in oven and bake for 10 minutes. Remove from oven and let cool.

IN a large bowl, mix ricotta cheese, egg, basil leaves, salt, pepper and 1 cup of Parmesan cheese. Squeeze water out of spinach and add it to the cheese mixture.

Place approximately 3 T of cheese and spinach mixture on each eggplant slice. Roll into a loose bundle and place seam-side down in a large baking dish.

Top eggplant rolls with marinara sauce. Sprinkle on mozzarella and remaining Parmesan cheese.

Place baking dish in oven and bake 30 minutes, or until cheese is melted.

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