null

Spinach & Ricotta Eggplant Rollatini

$0.00
(No reviews yet) Write a Review
SKU:
Egpltrll - Recipe
Weight:
1.00 LBS
Gift wrapping:
Options available
Spinach & Ricotta Eggplant Rollatini
Spinach & Ricotta Eggplant Rollatini
Serves 6
 
Write a review
Save Recipe
Print
Prep Time
30 min
Cook Time
30 min
Total Time
1 hr
Nutrition Facts
Serving Size
362g
Servings
6
Amount Per Serving
Calories 229
Calories from Fat 97
% Daily Value *
Total Fat 11g
17%
Saturated Fat 6g
30%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
Cholesterol 66mg
22%
Sodium 411mg
17%
Total Carbohydrates 18g
6%
Dietary Fiber 8g
32%
Sugars 9g
Protein 17g
Vitamin A
144%
Vitamin C
13%
Calcium
42%
Iron
11%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Does this look wrong?
Ingredients
  1. 2 medium eggplants
  2. kosher salt, as needed
  3. pepper, as needed
  4. 15 oz. part skim ricotta cheese (1 container)
  5. 12 oz. frozen spinach package
  6. 1 egg, beaten
  7. 1 T. parsley - chopped
  8. 1/4 c. grated Parmesan cheese
  9. 2 cloves of garlic, minced (or 1 t. garlic powder)
  10. pinch red pepper flakes
  11. 1 jar tomato sauce
  12. 2 c. shredded mozzarella cheese
Instructions
  1. Preheat the oven to 400
  2. Remove the stem end of the eggplant. Using a meat slicer, mandolin, or chef's knife, cut the eggplant lengthwise in 1/4" inch pieces. Generously sprinkle both slides of each slice with kosher salt and allow to "sweat" for 15-20 minutes.
  3. Rinse each slice with water and pat dry. Sprinkle with olive oil, salt, and pepper. Lay slices on a baking sheet and bake 10-12 minutes.
  4. In the meantime, zap the frozen spinach in the microwave for 3-4 minutes to thaw. Ring in a paper towel to remove moisture.
  5. Add the spinach to a bowl with the ricotta. Add the parsley, Parmesan, garlic, salt, pepper, and red pepper flakes. Before adding in the egg, taste for flavor.
  6. Once the desired flavor is achieved, mix in the egg. Safety first!
  7. Add half of the pasta sauce to a baking dish and spread to coat.
  8. To roll the eggplant, place a heaping spoonful of ricotta mix on a slice of eggplant (I placed mine just under half of the eggplant slice, if that even makes sense). Roll and place into the sauce.
  9. Continue with remaining slices and cover with remaining sauce.
  10. Reduce the heat to 350. Sprinkle with mozzarella cheese and bake for 30 minutes, or until cheese is melted and bubbly.
  11. Dig in!
Notes
  1. The salt will remove excess moisture from the eggplant allowing it to cook better.
  2. I didn't peel my eggp