Cheesy Eggplant Rollatini
Awesome recipe to impress that vegetarian friend or to simply enjoy yourself.
- Preparation:
- Cooking:
- Total:
- Serves: 4 persons
Ingredients
- kosher salt to taste
- 2eggplants, cut lengthwise into 1/4-inch slices
- 1pinch ground black pepper
- 4cups fresh spinach
- ½onion, chopped
- 1clove garlic, minced, or more to taste
- 1teaspoon Italian seasoning, or to taste
- 1cup grated Parmigiano-Reggiano cheese
- ½cup ricotta cheese
- 1½ cups marinara sauce
- 1cup shredded mozzarella cheese
Instructions
Step 1
Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.Step 2
Sprinkle kosher salt over eggplant slices. Let excess moisture drain from eggplant, 10 to 15 minutes. Pat dry with paper towels and transfer to baking sheet.Step 3
Bake in the preheated oven until softened, 8 to 10 minutes. Remove from oven and sprinkle with black pepper.Step 4
Combine spinach, onion, and garlic in a saucepan over medium-low heat; cook and stir until spinach is wilted, 3 to 5 minutes. Season with Italian seasoning.Step 5
Mix Parmigiano-Reggiano cheese and ricotta cheese together in a bowl. Stir in spinach mixture until well-combined.Step 6
Spread 2 spoonfuls of spinach mixture evenly over each eggplant slice. Roll up eggplant.Step 7
Spread 1/4 cup marinara sauce in the bottom of a 9x13-inch baking dish. Arrange eggplant rolls seam-side down in the dish. Pour remaining marinara sauce over rolls. Cover with mozzarella cheese.Step 8
Bake in the preheated oven until bubbly and golden, about 1 hour. Cool for 5 to 10 minutes before serving.