Cheesy Eggplant Rollatini
Serves: 2
Santos Walker
1 January 1970
Based on User reviews:
47
Spice
46
Sweetness
44
Sourness
41
mins
Prep time (avg)
5.7
Difficulty
Ingredients:
Directions:
1
Preheat oven to 400 degrees F (200 degrees C)
2
Line a baking sheet with parchment paper
3
Sprinkle kosher salt over eggplant slices
4
Let excess moisture drain from eggplant, 10 to 15 minutes
5
Pat dry with paper towels and transfer to baking sheet
6
Bake in the preheated oven until softened, 8 to 10 minutes
7
Remove from oven and sprinkle with black pepper
8
Combine spinach, onion, and garlic in a saucepan over medium-low heat; cook and stir until spinach is wilted, 3 to 5 minutes
9
Season with Italian seasoning
10
Mix Parmigiano-Reggiano cheese and ricotta cheese together in a bowl
11
Stir in spinach mixture until well-combined
12
Spread 2 spoonfuls of spinach mixture evenly over each eggplant slice
13
Roll up eggplant
14
Spread 1/4 cup marinara sauce in the bottom of a 9x13-inch baking dish
15
Arrange eggplant rolls seam-side down in the dish
16
Pour remaining marinara sauce over rolls
17
Cover with mozzarella cheese
18
Bake in the preheated oven until bubbly and golden, about 1 hour
19
Cool for 5 to 10 minutes before serving