Eggplant Rollatini with Spinach

By junerodgers

Ingredients

• 2 medium Italian eggplants, cut lengthwise into 10 (1/4-inch thick) slices (21 oz total when sliced)
• kosher salt and fresh black pepper, to taste
• 1 1/2 cups quick 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 (Polly-O)

Details

Servings 1
Adapted from skinnytaste.com

Preparation

Step 1

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.

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.