Cheesy Eggplant Rollatini
Description
A creamy spinach mixture is rolled up in tender eggplant slices and covered with marinara sauce in these cheesy, comforting rollatini.
Ingredients
•
kosher salt to taste
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2 eggplants, cut lengthwise into 1/4-inch slices
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1 pinch ground black pepper
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4 cups fresh spinach
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1/2 onion, chopped
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1 clove garlic, minced, or more to taste
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1 teaspoon Italian seasoning, or to taste
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1 cup grated Parmigiano-Reggiano cheese
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1/2 cup ricotta cheese
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1 1/2 cups marinara sauce
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1 cup shredded mozzarella cheese
Directions
1
Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
2
Sprinkle kosher salt over eggplant slices. Let excess moisture drain from eggplant, 10 to 15 minutes. Pat dry with paper towels and transfer to baking sheet.
3
Bake in the preheated oven until softened, 8 to 10 minutes. Remove from oven and sprinkle with black pepper.
4
Combine spinach, onion, and garlic in a saucepan over medium-low heat; cook and stir until spinach is wilted, 3 to 5 minutes. Season with Italian seasoning.
5
Mix Parmigiano-Reggiano cheese and ricotta cheese together in a bowl. Stir in spinach mixture until well-combined.
6
Spread 2 spoonfuls of spinach mixture evenly over each eggplant slice. Roll up eggplant.
7
Spread 1/4 cup marinara sauce in the bottom of a 9x13-inch baking dish. Arrange eggplant rolls seam-side down in the dish. Pour remaining marinara sauce over rolls. Cover with mozzarella cheese.
8
Bake in the preheated oven until bubbly and golden, about 1 hour. Cool for 5 to 10 minutes before serving.