Monday, September 19, 2016

EGGPLANT ROLLATINI

This recipe reminds me of lasagna or stuffed shells without the meat and pasta. 

2 medium/large eggplants
salt
olive oil
1 10oz box frozen thawed spinach, squeeze out liquid
3 cups ricotta cheese
3 cloves garlic, minced
2 eggs, beaten
1.5 cups shredded mozzarella 
3/4 cup grated parmesan
24oz jar spaghetti sauce

Slice ends off of eggplants and slice them long ways into 1/4" thick slices.  I used a mandolin.  Heavily salt both sides of slices and lay out on paper towels for 20 minutes.
Rinse eggplant slices and pat dry with paper towels.  Brush both sides with olive oil, use to pans to roast slices for 7 minutes each side at 400*.
In a large bowl combine spinach, ricotta cheese, garlic, eggs, 1/2 cup mozzarella and 1/2 cup parmesan.
Spread 1/2 cup spaghetti sauce on bottom of 13x9 casserole dish.  Roll up filling in eggplant slices and place in dish.  Top with remaining sauce and cheeses, cover with foil and bake for 30 minutes at 400*.  Remove foil and bake for an additional 15 minutes.




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