Imagine a dish that combines the rich, creamy texture of cheese, the earthy goodness of spinach, and the smoky charm of perfectly roasted eggplant – all rolled into one mouthwatering Italian masterpiece. Our Baked Eggplant Spinach Rollatini is not just a recipe; it's a culinary journey that transforms simple ingredients into a restaurant-worthy meal you can easily create in your own kitchen. Whether you're looking to impress dinner guests or treat yourself to a gourmet experience, this recipe promises to elevate your cooking game and satisfy your deepest comfort food cravings.
Prep Time: 30 mins
Cook Time: 25 mins
Total Time: 55 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 2 medium eggplants, sliced lengthwise
- 2 cups spinach, sautéed
- 1 cup ricotta cheese
- 1 cup marinara sauce
- 1 cup mozzarella cheese, shredded
- 1/4 cup grated Parmesan cheese
- Salt, to taste
- Pepper, to taste
Instructions
- Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Slice eggplants lengthwise into thin, even strips about 1/4 inch thick. Lightly salt the eggplant slices and let them sit for 10 minutes to draw out excess moisture. Pat dry with paper towels.
- Brush each eggplant slice with olive oil and season with salt and pepper. Grill or roast the eggplant slices for 3-4 minutes on each side until they are tender and lightly charred.
- In a skillet, sauté fresh spinach with a little olive oil until wilted. Remove from heat and let cool slightly.
- In a mixing bowl, combine ricotta cheese, sautéed spinach, salt, and pepper. Mix thoroughly until well incorporated.
- Lay out each grilled eggplant slice and spread a thin layer of the ricotta-spinach mixture along the length of the slice.
- Carefully roll up each eggplant slice to create a rollatini, placing them seam-side down in a baking dish.
- Pour marinara sauce over the rolled eggplant, ensuring they are evenly covered.
- Sprinkle shredded mozzarella and grated Parmesan cheese over the top of the rollatini.
- Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly and the edges are slightly golden.
- Remove from oven and let rest for 5 minutes before serving. Garnish with fresh basil if desired.
Tips
- Salt and drain your eggplant slices before cooking to remove excess moisture and prevent a soggy texture.
- Use a mandoline or sharp knife to ensure even, thin eggplant slices for easier rolling.
- Don't rush the grilling/roasting of eggplant – those beautiful char marks add incredible depth of flavor.
- Let the rollatini rest for 5 minutes after baking to allow the cheese to set and make serving easier.
- For a lighter version, you can use low-fat ricotta and mozzarella cheeses.
- Fresh herbs like basil or parsley can add a bright, fresh finish to the dish.
- If you're short on time, you can prepare the rollatini in advance and refrigerate before baking.
Nutrition Facts
Calories: 280kcal
Carbohydrates: 15g
Protein: 18g
Fat: 18g
Saturated Fat: 9g
Cholesterol: 45mg
