Part II: Eggplant Rollatini

25 Oct

Hands down one of my all time favorite meals ever! And this is the first time I have ever made it and to make it with my homemade sauce made it even better. Thank you to Vodka and Biscuits for the great recipe, the only thing I changed was using fresh spinach versus frozen.

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Ingredients:

2 medium eggplants

kosher salt, as needed

pepper, as needed

15 oz. part skim ricotta cheese

1/2 package fresh, organic baby spinach-torn into pieces

1 egg, beaten

1 T chopped parsley

1/4 cup grated Parmesan cheese

2 cloves garlic, minced

pinch red pepper flakes

2 cups tomato sauce (homemade or jarred)

2 cups shredded mozzarella cheese

To make:

Preheat oven to 400 degrees.

Remove the the stem end of the eggplant, I also like mine peeled but it is up to you. Using a meat slicer, mandolin or chef’s knife , cut the eggplant lengthwise into 1/4″ inch slices. Generously sprinkle both sides with kosher salt and to “sweat” for 15 to 20 minutes.

Rinse each slice with water and pat dry. Sprinkle with olive oil, salt and pepper. Lay slices on a baking sheet and bake 10 -12 minutes.

In a bowl combine ricotta cheese, parsley, Parmesan cheese, garlic, salt, pepper, torn spinach and red pepper flakes. Taste for flavor before adding egg. Once you like the flavor, add egg and mix well.

Cover bottom of baking dish with a thin layer of sauce.

To roll the eggplant, place a heaping spoonful of ricotta mix on a slice of eggplant, roll and place in the sauce. Continue making the eggplant rolls and place them in the baking dish.

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Cover the eggplant rolls with the remaining sauce and top with shredded mozzarella. Reduce oven heat to 350 degrees. Bake for 30 minutes or until cheese is melted and bubbly.

I served mine with spaghetti of course…just had to have the carbs. My husband said it was the best dish I had ever made, can’t beat that!

*Sorry about the crappy photos, one of my New Years’s resolutions for the coming year is better blog photos.

 

 

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