Eggplant Rollatini

Sliced eggplants stuffed with Italian cheese and spinach, then rolled up and baked until tender with loads of ooey-gooey melted cheese on top

2 large eggplants
1 cup reduced fat ricotta 9 oz/ 250 g
1 1/2 cups shredded light mozzarella divided in 1/2 cup and 1 cup
1/2 cup shredded Parmesan
9 oz frozen spinach / 250 g, thawed and squeezed to remove as much liquid as possible
1 egg
1 clove garlic germ removed, minced
salt and pepper to taste
1 cup tomato passata or marinara

Preheat oven to 400F/200C.
Remove eggplants' ends and slice them thinly lengthwise. Spray a baking sheet with olive oil and place 12 eggplant slices on it. You may need to use two baking sheets or bake eggplant in two batches depending on the size of your oven).

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