Prep Time: 30 mins | Cook Time: 1 hr | Total Time: 1 hr 30 mins | Yield: 12 Servings
I love how easy it is to cook such a delicious dish! Feel free to add more ingredients if you prefer. I am sure that you can do a lot to take this very simple recipe to the next level! Have a wonderful day, friends. Enjoy!
Ingredients:
2 large eggplants
1 c reduced-fat ricotta 9 oz/ 250 g
1 ½ c shredded light mozzarella divided in ½ c and 1 c
½ c shredded Parmesan
9 ounces frozen spinach / 250 g, thawed and squeezed to remove as much liquid as possible
1 Egg
1 clove garlic germ removed, minced
salt and pepper to taste
1 c tomato passata or marinara
Directions:
Prepare the oven and preheat to 200 degrees C or 400 degrees F.
Slice the eggplant into thin cuts.
Apply cooking spray on a baking sheet.
Arrange 12 eggplant slices onto the prepared baking sheet.
Place the eggplant slices inside the preheated oven and bake for 10 minutes.
Remove the eggplants from the oven and allow them to cool at room temperature.
In a mixing bowl, add mozzarella cheese, Parmesan cheese, ricotta cheese, garlic, spinach, egg, salt, and pepper. Stir until well combined.
Add ½ cup of the tomato sauce onto a baking sheet and spread it evenly.
Top each eggplant slice with the ricotta mixture and spread it evenly. Roll and arrange them onto the prepared baking dish.
Spread the rest of the tomato sauce over the eggplant rolls.
Sprinkle a generous amount of mozzarella cheese on top.
Cover the baking dish with aluminium foil.
Turn the heat of the oven down to 350 degrees F or 175 degrees C.
Place the eggplant rollatini inside the oven and bake for about 45 minutes.
Remove the foil cover and bake for 15 more minutes or until the cheese turns golden brown.
Remove from the oven and allow it to cool at room temperature.
Serve and enjoy!
Nutrition Facts:
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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