Description
A delicious and comforting dish featuring thinly sliced eggplant rolled with creamy ricotta and spinach, topped with marinara and mozzarella.
Ingredients
Scale
- 2 Eggplants
- 3 Cups Spinach
- 1 Cup Ricotta Cheese
- 1 Cup Marinara Sauce
- 1 Cup Mozzarella Cheese
- Salt and Pepper
- Olive Oil
- 1 Clove Garlic (optional)
Instructions
- Preheat the Oven: Set your oven to 375°F (190°C).
- Slice the Eggplants: Cut the eggplants lengthwise into thin sheets, sprinkle salt, and let them rest for 20 minutes.
- Rinse and Dry: Rinse the eggplant slices under cold water and pat dry.
- Wilt the Spinach: Heat a skillet over medium heat, add olive oil, minced garlic, and spinach. Cook until wilted (2-3 minutes).
- Prepare the Filling: In a mixing bowl, blend the spinach with ricotta cheese, salt, and pepper.
- Roll It Up: Spoon the filling onto each eggplant slice and roll them up, seam side down.
- Assemble in Baking Dish: Spread marinara sauce at the bottom and place the rolled eggplants tightly next to each other.
- Add More Sauce and Cheese: Pour remaining marinara on top and sprinkle with mozzarella cheese.
- Bake: Place in the oven and bake for 25-30 minutes until bubbly and golden brown.
- Cool and Serve: Let the rollatini cool slightly before serving.
Notes
Assemble the rollatini a day in advance and refrigerate before baking. Customize the filling with additional ingredients if desired.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 340
- Sugar: 5g
- Sodium: 400mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 16g
- Cholesterol: 30mg
Keywords: eggplant rollatini, spinach ricotta, vegetarian pasta, Italian cuisine