Eggplant Rollatini Is Enchantingly Aromatic

Eggplant Rollatini is a quick and savory Italian appetizer requiring you to bake spinach, ricotta, garlic, eggs, mozzarella and Parmesan with eggplants.

Ingredients :-

• 4 medium eggplants
• 1 box frozen chopped spinach, thawed and squeezed dry
• 3 cups ricotta
• 3 cloves minced garlic
• 2 large beaten eggs
• Salt
• Pepper
• ¼ cup olive oil
• ¾ cup grated Parmesan
• 1 jar marinara sauce
• 1 ½ cups shredded mozzarella

Method :-

• Slice ends off eggplants and cut eggplants lengthwise into 1/4-inch-thick slices,  making it roughly to 16 slices. Lay slices on a rimmed baking sheet and sprinkle both sides with salt. Let it stand for 15 minutes and then rinse salt off under running water and pat slices dry.
• Preheat oven to 400ºF. Brush both sides of eggplant slices with olive oil and place in single layers on 2 baking sheets. Roast for 15 minutes on both sides until tender. Let it cool on sheets.
• Mix spinach, ricotta, garlic, eggs, 1/2 cup mozzarella and 1/2 cup Parmesan in a bowl. Season with 1 tsp salt and 1/2 tsp pepper. Drizzle a baking dish with cooking spray and spread 1/2 cup of sauce over bottom of dish. Divide ricotta mixture among eggplant slices, using about 1/3 cup for each, spreading it down the center. Roll up slices and place seam-side down in baking dish. Then add the remaining sauce, mozzarella and Parmesan.
• Cover baking dish with foil and bake for half an hour. Remove foil and bake until browned and bubbling for another 15 minutes. Let it cool before serving.

Have you cooked Chicken & Rice-Stuffed Peppers with Sun-Dried Tomato Cream Sauce?