Cheesy Eggplant Rollatini

Name: Cheesy Eggplant Rollatini
Prep time: 25 min
Cook time: 71 min
Total time: 116 min
Yield: ['4', '4 servings']
Cuisine: american
Ingredients: kosher salt to taste; 2 eggplants, cut lengthwise into 1/4-inch slices; 1 pinch ground black pepper; 4 cups fresh spinach; 0.5 onion, chopped; 1 clove garlic, minced, or more to taste; 1 teaspoon Italian seasoning, or to taste; 1 cup grated Parmigiano-Reggiano cheese; 0.5 cup ricotta cheese; 1.5 cups marinara sauce; 1 cup shredded mozzarella cheese

4.80 (4)

⏱ 116 mins 🍽 ['4', '4 servings'] 🌶 american 🏷 Main course

This comforting American dinner features tender aubergine slices rolled around a creamy filling of spinach, ricotta, and Parmigiano-Reggiano. The rolls are nestled in a baking dish with marinara sauce, topped with mozzarella, and baked until golden. The process involves salting and pre-baking the aubergine to achieve the perfect texture. It's a satisfying, cheesy bake ideal for a family meal, requiring about 1 hour and 56 minutes from start to finish.

Ingredients

kosher salt to taste
2 eggplants, cut lengthwise into 1/4-inch slices
1 pinch ground black pepper
4 cups fresh spinach
0.5 onion, chopped
1 clove garlic, minced, or more to taste
1 teaspoon Italian seasoning, or to taste
1 cup grated Parmigiano-Reggiano cheese
0.5 cup ricotta cheese
1.5 cups marinara sauce
1 cup shredded mozzarella cheese

Method

Set your oven to 400 degrees F (200 degrees C). Use parchment paper to line a baking sheet.
Scatter kosher salt over the aubergine slices. Allow them to sit for 10 to 15 minutes so moisture can drain. Dry them with paper towels and move to the prepared sheet.
Place in the oven and bake until they become soft, which will take 8 to 10 minutes. Take them out and dust with ground black pepper.
Put the spinach, onion, and garlic into a saucepan. Cook them over medium-low heat, stirring, for 3 to 5 minutes until the spinach wilts. Add Italian seasoning.
In a separate bowl, combine the grated Parmigiano-Reggiano cheese with the ricotta cheese. Fold the cooked spinach mixture into the cheeses until fully incorporated.
Spoon about 2 portions of the spinach and cheese blend onto each aubergine slice, spreading it evenly. Carefully roll each slice up.
Pour 1/4 cup of the marinara sauce into the base of a 9x13-inch baking dish. Set the aubergine rolls inside with the seam facing down. Cover the rolls with the rest of the marinara sauce. Sprinkle the shredded mozzarella cheese on top.
Bake in the oven until the cheese is melted, golden, and the sauce is bubbly, about 1 hour. Let it stand for 5 to 10 minutes to cool slightly before you serve.

Nutrition (per serving)

Calories369 kcal

Fat16 g

Sugars17 g

Protein24 g

Sodium1034 mg

Recipe details

CategoryMain course

Cuisineamerican

AuthorGreg Feldman