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
