Description
Thin slices of eggplant rolled around a creamy ricotta and spinach filling, baked to perfection.
Ingredients
Scale
- 2 large eggplants, sliced lengthwise into 1/4-inch thick slices
- Salt, for sweating eggplant
- 2 tablespoons olive oil
- 2 cups fresh spinach, chopped
- 1 cup ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1 egg, beaten
- 2 cloves garlic, minced
- 1/2 teaspoon dried oregano
- 1/4 teaspoon black pepper
- 2 cups marinara sauce
- 1 cup shredded mozzarella cheese
Instructions
- Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Lay the eggplant slices on a baking sheet and sprinkle with salt. Let sit for 15 minutes to sweat, then pat dry.
- Brush both sides of the eggplant slices with olive oil and bake for 10 minutes until slightly tender.
- In a bowl, mix together spinach, ricotta, Parmesan, egg, garlic, oregano, and black pepper.
- Spread about 2 tablespoons of the ricotta mixture on each eggplant slice and roll up tightly.
- Place the rolls seam-side down in a baking dish. Pour marinara sauce over the top and sprinkle with mozzarella.
- Bake for 25-30 minutes until cheese is bubbly and golden.
Notes
For a vegetarian option, ensure all ingredients are dairy-based; let the rolls rest for 5 minutes before serving to set.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Method: Main Course
- Cuisine: Italian
Nutrition
- Calories: 320
- Sugar: 8g
- Fat: 20g
- Carbohydrates: 18g
- Protein: 15g