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    Eggplant Rollatini


    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



    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.