Eggplant Rollatini
Ingredients:
2 medium eggplants, cut lengthwise into 10 (1/4 inch thick) slices
kosher salt and fresh black pepper, to taste
1 1/2 cups marinara sauce
1 large egg
1/2 cup part skim ricotta cheese
1/2 cup grated Pecorino Romano cheese, plus more for serving
8 ounces frozen spinach, heated through and squeezed well
1 garlic clove, minced
1 cup shredded part-skim mozzarella cheese
Directions:
1. Cut the 2 ends off the eggplants. Cut the eggplants lengthwise, into 1/4 inch thick slices until u have a total of 10 slices, about the same size.
2. Sprinkle the eggplant with kosher salt to help remove excess moisture and bitterness from the eggplants. Set aside for about 10 to 15 minutes. Pat dry with a towel.
3. Preheat oven to 400 degrees. Season the eggplant with a little more salt and pepper, then arrange on two parchment-lined baking sheets. Cover tightly with foil and bake until eggplant is tender and pliable but NOT fully cooked, about 8-10 minutes.
4. Spread 1/4 cup marinara sauce on the bottom of a 13 x 9-inch baking dish.
5. In a medium bowl, beat the egg, then mix together with ricotta, Pecorino Romano, spinach, garlic, 1/4 teaspoon salt, and 1/8 teaspoon pepper.
6. Pat eggplant dry with paper towels. Driving the ricotta-spinach mixture evenly and spoon onto one end of each eggplant slice, spreading to cover. Starting at the short end, roll up slices and arrange them each seam side down in the prepared dish. Top with remaining marinara sauce and mozzarella cheese and tightly cover with foil.
7. Bake until the eggplant is very tender, about 60 minutes. Remove from oven and let cool 5 minutes before serving.
Yields 5 servings, 2 rollatini per person.
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| Photo By: Allie Grossman |
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