Another recipe to use up the homemade sauce I made last weekend. I prefer rollatini over eggplant parm because it’s not fried and no breading. This recipe has more vegetables than cheese and is so good.
1 large or two small eggplants
Kosher salt and pepper
Roasted tomato sauce or your favorite jar of sauce
Box of frozen spinach
1 egg
1/2 cup of whole milk ricotta cheese
1/4-1/2 cup of Parmesan cheese
1 clove of garlic- minced or grated
1/2 cup of mozzarella cheese
Slice eggplant very thin into 10-12 slices
Put eggplant on two baking sheets and cover with kosher salt and let sit for 15 minutes- this is key to key move bitterness
Preheat oven to 400
Pat eggplant with paper towel and sprinkle with S&P
Place back on baking sheets lined with parchment paper and cover with foil and bake for 8 minutes.
Remove from oven and let cool
Meanwhile defrost spinach according to package and drain all the water from it.
Put ricotta cheese in a medium sized bowl then add beaten egg, Parmesan cheese, garlic, spinach and a little S&P. Mix all together.
Put a portion of the sauce on the bottom of a 13×9 baking dish.
Once cooled place a large spoonful of cheese mix at the bottom of the eggplant and roll up. Place rolled side down on-top of sauce in baking dish.
Repeat for all 12 eggplants then cover with sauce and mozzarella cheese. Cover dish with foil and place in oven for 50 minutes.
Let cool under foil for ten then garnish with basil.
HeaVy on the Veg! 