19 Feb Eggplant Rollatini

INGREDIENTS:

4 medium eggplants

Salt and pepper

1/4 cup olive oil

1 10-oz. box frozen

chopped spinach, thawed,

squeezed dry

3 cups part-skim ricotta

3 cloves garlic, minced

2 large eggs, beaten

1 1/2 cups shredded

part-skim mozzarella

3/4 cup grated Parmesan

1 24-oz. jar marinara sauce

DIRECTIONS:

This is a great weekday dinner – serve with

garlic bread and a green salad to complete

the meal. I also make this for pesach so

don’t forget to save it!

Slice ends off eggplants. Cut eggplants

lengthwise into 1/4-inch-thick slices,

discarding peel-covered ends. You should get

roughly 16 slices total. Lay slices on a rimmed

baking sheet and sprinkle both sides liberally

with salt. Let stand for 15 minutes, then rinse salt off under cold running water and pat slices

dry. Preheat oven to 400ºF. Brush both sides of eggplant slices with olive oil and place in

single layers on 2 baking sheets. Roast for 15 minutes, until tender, turning eggplant slices

over halfway through. Let cool on sheets on wire racks until cool enough to handle. In a large

bowl, combine spinach, ricotta, garlic, eggs, 1/2 cup mozzarella and 1/2 cup Parmesan.

Season with 1 tsp. salt and 1/2 tsp. pepper. Mist a 9-by-13-inch baking dish with cooking

spray. Spread 1/2 cup of sauce over bottom of dish. Divide ricotta mixture among eggplant

slices, using about 1/3 cup for each, spreading it down the center. Roll up slices and place

seam-side down in baking dish. Top with remaining sauce and sprinkle with remaining

mozzarella and Parmesan. Cover baking dish with foil and bake for 30 minutes. Remove foil

and bake until browned and bubbling, about 15 minutes longer. Let cool for 10 minutes

before serving.