Description
Thin slices of roasted eggplant rolled around a rich ricotta and spinach filling, baked in a simple tomato sauce until bubbly and golden.
Ingredients
- 2 medium eggplants, sliced lengthwise into 1/4-inch thick strips
- 1 tablespoon olive oil
- Salt and black pepper to taste
- 1 cup ricotta cheese
- 1 cup fresh spinach, chopped
- 1/2 cup grated Parmesan cheese
- 1 clove garlic, minced
- 1 large egg
- 2 cups marinara sauce
- 1/2 cup shredded mozzarella cheese
- Fresh basil for garnish
Instructions
- Preheat oven to 400°F (200°C). Arrange eggplant slices on baking sheets, brush with olive oil, and season with salt and pepper. Roast for 10-12 minutes until tender. Let cool.
- In a bowl, mix ricotta, spinach, Parmesan, garlic, egg, salt, and pepper until well combined.
- Spread a thin layer of marinara sauce in a baking dish. Place a spoonful of the ricotta mixture on each eggplant slice and roll up tightly. Arrange rolls seam-side down in the dish.
- Top with remaining marinara sauce and sprinkle with mozzarella cheese. Bake for 20-25 minutes until cheese is melted and sauce is bubbly.
- Garnish with fresh basil before serving.
Notes
You can customize the seasonings to taste.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Method: Main
- Cuisine: Italian