Eggplant Rollatini - Gluten Free

Eggplant Rollatini Recipe 

3 Medium or 2  Large Eggplants; remove ends and slice 1/4" thick lengthwise (25-30 depending on the size of the Eggplants) I used a Mandolin to slice the Eggplants. 

Place the Eggplant into a Colander and salt each piece/both sides; let sit 30 Minutes

Rinse the Eggplant and place on Kitchen Towels and pat dry

Line 2 Large Baking Sheets with Parchment Paper and spray with Cooking Spray

Place Eggplants on Baking Pan and season with Black Pepper

Bake in a preheated 400* oven 10-15 minutes.

Remove from pan and completely cool on a wire rack 

Defrost 9 ounce Package of Chopped Spinach

Sauté in a Skillet with EVOO and Garlic, cook for a few minutes, remove from the heat and cool off

After it is cool squeeze the Spinach in Kitchen Towel to remove moisture

In a medium bowl combine:

1-1/2 Cup Ricotta Cheese

1 Cup Shredded Mozzarella Cheese

1/2-3/4 Cup Shredded Parmesan Cheese

1 Egg

1 Garlic Clove, minced

Black Pepper (I skip salt as the Cheese is salty enough for us)

Spinach

Fresh Basil chopped, to taste

Using a cookie Scoop measure out evenly on each piece of Eggplant (about 2 TBl) Roll up the Eggplant

1- 1# 8 Ounce Jar of Spagetti Sauce  or homemade sauce 

Spread half the sauce into a 9X13 Glass Baking Dish sprayed with Cooking Spray

Arrange the rolled Eggplant seam side down on top of the Sauce

Top with remaining Sauce

Sprinkle on Grated Parmesan Cheese to taste

Top with 1 Cup Mozzarella Cheese

Cover with Foil, lightly spray with cooking spray so the cheese doesn't stick.

Bake 350* 45 Minutes, remove foil increase heat to 375* bake 15 minutes or until the Cheese is golden brown

If needed place under the Broiler to brown the Cheese

Cool 10-15 minutes before serving 

Optional:

Garnish with Fresh Basil