Skinny Eggplant Rollatini
It is that time of year again, you know, that one where everyone wants to cut calories and lose a little weight, or a lot of weight. I am right on board that train, I am in a few weddings this summer and want to look my best. Sometimes it is hard when the Mr. could eat a horse and not gain any weight, and I look at a slice of cake and it just add weight to my body. You win some you lose some.
If you like lasagna roll ups, I seriously think you will like these eggplant rollatini. Eggplant is a very neutral food to me, I could add it to so many meals. This meal is perfect in the summer/fall when the garden is abundant with eggplant.
2 Medium eggplants (the wider the circumference the easier to fill & roll , mine we on the skinny side)
Salt (Kosher or Sea) & Pepper
1 &1/2 cups pasta sauce
1 large egg
1/2 cup ricotta cheese
1/2 cup 3 cheese blend Romano, Asaigo, & Parmesan (or what ever hard cheese you like)
8 oz. frozen spinach (thawed & squeezed dry)
1 clove of garlic (pressed)
1 cup mozzarella cheese
Cut both ends off the eggplant, slice 1/4" thick. You will need about 10 slices. You can use a mandoline or slice by hand with a super fantastic knife. I love
from Crate & Barrel. I received it from the wedding registry and I am a HUGE fan.
Preheat oven to 400F. Sprinkle the eggplant with kosher salt and set aside for 10-15 minutes. This will draw out a bunch of water and remove bitterness. After the 10-15 minutes pat dry with a towel.
Season the eggplant with a little more salt (if need) & pepper. Cover cookie sheets with parchment paper and bake eggplant tightly wrapped with foil until tender, but not fully cooked. About 8-10 minutes.
Spread 1/4 cup pasta sauce in the bottom of a 9x13 baking dish.
In a bowl, beat the egg, then add in the ricotta cheese, the spinach, the 3 cheese blend, and the garlic. This mixture is so similar to my stuffed shells mixture. Recipe for those
Pat the eggplant dry after they come out of the oven. Let them cool so they are not to hot to the touch. Spoon about 2 tablespoons on the eggplant, spread from one end to the other. Starting at the skinny end, roll the eggplant to the wider end. Place seam side down in the pan, and repeat!
Top with the remaining sauce and mozzarella cheese and tightly cover with foil. Bake for 60 minutes, at 400F.
This is not my original recipe. My mom found and made it first, but I am not sure where she pulled it from.
P.S. can you tell I added more cheese between the last two pictures ;)