Eggplant Rollatini with Ricotta and Spinach

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Author: Chef Sophia
Total Time: 45minutes

Description

Treat yourself to a culinary delight with our Eggplant Rollatini with Ricotta and Spinach recipe, a deliciously nutritious anti-aging appetizer packed with antioxidants and flavor. Indulge in every bite, savoring the rich taste and knowing you’re giving your body the healthy start it deserves.

Ingredients

Scale

1 large eggplant, thinly sliced lengthwise
1 cup ricotta cheese
1 cup chopped spinach, cooked and squeezed dry
1/2 cup grated Parmesan cheese
1 egg
1 teaspoon garlic powder
1/2 teaspoon dried oregano
Salt and pepper to taste
1 cup marinara sauce
Fresh basil leaves, for garnish
Extra virgin olive oil, for drizzling

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Instructions

Step 1: Prepare the Eggplant

Preheat the oven to 375°F (190°C).
Place the eggplant slices on a baking sheet lined with parchment paper. Sprinkle with salt and let sit for 10 minutes to release excess moisture.
After 10 minutes, pat the eggplant slices dry with paper towels.

Step 2: Prepare the Filling

In a bowl, combine the ricotta cheese, chopped spinach, grated Parmesan cheese, egg, garlic powder, dried oregano, salt, and pepper. Mix until well combined.

Step 3: Assemble the Rollatini

Spoon a generous amount of the ricotta-spinach mixture onto each eggplant slice.
Roll up the eggplant slices and place them seam-side down in a baking dish.
Pour marinara sauce over the top of the rollatini.

Step 4: Bake

Cover the baking dish with foil and bake in the preheated oven for 20 minutes.
Remove the foil and bake for an additional 5 minutes, or until the rollatini are heated through and the sauce is bubbly.
Garnish with fresh basil leaves and a drizzle of extra virgin olive oil before serving.