Eggplant Rollatini

Here is the new to us eggplant recipe I was raving about that my husband made for me a few weeks ago. Jeremy found the recipe at the kitchn website click here.

This recipe is time consuming, so you will want to plan for that, if you have the patience, you will be saying "Seconds Please!"  this is so good. 

I will share the photos and share the recipe after the photos. We do substitute the spinach with kale.

 

How To Make Eggplant Rollatini

Makes 4 to 6 servings

What You Need

Ingredients

• 2 medium eggplants, about 1 pound each
• 1 cup ricotta cheese
• 1/2 cup grated Pecorino Romano cheese
• 1 large egg
• 1 clove garlic, minced
• 1/2 teaspoon red pepper flakes
• 8 ounces frozen spinach, thawed and well-drained
• 1 1/2 cups marinara sauce
• 1 cup shredded mozzarella cheese
• 2 tablespoons finely chopped fresh basil or parsley leaves

• Equipment
• Baking sheet
• Parchment paper
• Chef's knife and cutting board
• Mandoline
• Cooling rack
• Measuring cups and spoons
• Medium bowl
• Spatula
• 9x13-inch baking dish

Instructions

1. Heat the oven: Arrange a rack in the middle of the oven and heat to 350°F. Line two baking sheets with parchment paper.
2. Slice the eggplants: Trim the stems from the eggplants. Using a mandoline or sharp knife, thinly slice the eggplants lengthwise into 1/8-inch-thick slices. You should have about 12 slices.
3. Par-cook the eggplant: Lay a single layer of the eggplant slices on each of the parchment-lined baking sheets and bake until pliable, 8 to 10 minutes. Remove the par-cooked slices to a cooling rack. Repeat with the remaining slices for a total of 2 batches.
4. Mix the filling: Combine the ricotta, Pecorino, egg, garlic, and pepper flakes in a medium mixing bowl and stir to combine. Fold in the spinach.
5. Fill and roll: Pour 1/2 cup of the marinara into the bottom of a 9x13-inch baking dish and spread into an even layer. Place 4 of the eggplant slices on a work surface. Spread each slice with 2 tablespoons of the filling, leaving about 1-inch uncovered at the top. Roll each slice from the bottom up towards the uncovered portion. Place the rollatinis seam-side down in the baking dish and repeat until all of the eggplant slices are filled and rolled.
6. Top the rollatinis: Pour the remaining marinara evenly over the rollatinis and sprinkle evenly with the mozzarella.
7. Bake: Bake until the cheese is melted and the rollatinis are tender, 35 to 45 minutes. Cool for 10 minutes before sprinkling with the herbs and serving.

Recipe Notes

Grated Parmesan can be substituted for the Pecorino Romano, if desired.
Leftovers can be stored in the refrigerator for up to a week.

 And the winner is ..

And the winner of the Autumn Color Giveaway is Ginny from Let Your Light Shine I am sure she will be out snapping lovely photos of the Autumn color in her area of the U.S. of A.

Congratulations Ginny!