Prep Time: 30 mins | Cook Time: 1 hr | Total Time: 1 hr 30 mins | Yield: 12 Rollatini
This eggplant recipe is going to be the best thing you will ever try today. Enjoy!
2 large eggplants
1 c reduced-fat ricotta 9 ounces/ 250 g
1 1/2 c shredded light mozzarella divided in 1/2 cup and 1 cup
1/2 c shredded Parmesan
9 ounces frozen spinach / 250 g, thawed and squeezed to remove as much liquid as possible
1 clove garlic germ removed, minced
salt and pepper to taste
1 c tomato passata or marinara
Step 1: Prepare the oven and preheat to 200 degrees C or 400 degrees F.
Step 2: Slice thinly the eggplants.
Step 3: Apply cooking spray in a baking sheet.
Step 4: Arrange the eggplants into the prepared baking sheet.
Step 5: Place the eggplants inside the preheated oven and bake for about 10 minutes. Remove from the oven and allow them to cool at room temperature.
Step 6: In a mixing bowl, add the mozzarella, Parmesan, ricotta, egg, garlic, and spinach. Stir until well mixed.
Step 7: Add 1/2 cup of tomato sauce into a large baking sheet and spread it evenly on the bottom.
Step 8: Fill each eggplant with the spinach-ricotta mixture. Roll each eggplant, then arrange them into the greased baking dish.
Step 9: Spread the rest of the tomato sauce over the eggplants and sprinkle a generous amount of cheese on top.
Step 10: Cover the eggplants with aluminium foil.
Step 11: Place them inside the preheated oven and bake for about 45 minutes. Remove the foil and bake for 15 minutes more.
Step 12: Serve warm and enjoy!
Calories 116 | Calories from Fat 45 | Fat 5g 8% | Saturated Fat 3g 19% | Cholesterol 31mg 10% | Sodium 309mg 13% | Potassium 362mg 10% | Carbohydrates 8g 3% | Fiber 3g 13% | Sugar 3g 3% | Protein 9g 18% | Vitamin A 2800IU 56% | Vitamin C 4.4mg 5% | Calcium 255mg 26% | Iron 1mg 6%
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