Eggplant Rollatini with Spinach
Makes 4 servings
Macros: 231 Cal, fat 9g, carbs 24g, protein 17g, fibre 7g
2 medium eggplants, cut lengthwise into 10 (1/4-inch thick) slices
salt and fresh black pepper, to taste
1.5 cups tomato sauce
1 large egg
1/2 cup part skim ricotta cheese OR dairy-free ricotta
1/2 cup grated Pecorino Romano cheese or dairy-free romano cheese8 oz frozen spinach, unthawed and squeezed well to get rid of water
1 garlic clove, minced
4 oz shredded part-skim mozzarella cheese or dairy-free mozzarella cheese
Cut the 2 ends off the eggplants. Cut the eggplants lengthwise, into 1/4-inch thick
slices until you have a total of 10 slices about the same size.
It’s easiest to do this with a mandolin, but you can also do it with a knife.
Sprinkle the eggplant with salt to help remove excess moisture and bitterness from
the eggplants. Set aside for about 10 to 15 minutes. Pat dry with a towel.
Preheat oven to 400°F. Season the eggplant with a little more salt and pepper,
then arrange on two parchment-lined baking sheets. Cover tightly with foil and
bake until eggplant is tender and pliable but NOT fully cooked, about 8 to 10
minutes. Spread 1/4 cup marinara sauce on the bottom of a 13 x 9-inch baking dish.
In a medium bowl, beat the egg then mix together with ricotta, Pecorino Romano,
spinach, garlic, 1/4 tsp salt and 1/8 tsp pepper.
Pat eggplant dry with paper towels. Dividing the ricotta-spinach mixture (about 2
generous tablespoons each) evenly and spoon onto one end of each eggplant
slice, spreading to cover. Starting at the short end, roll up slices and arrange them
each seam side down in the prepared dish. Top with remaining marinara sauce
and mozzarella cheese and tightly cover with foil. Bake until the eggplant is very
tender, about 60 minutes. Remove from oven and let cool 5 minutes.