Ingredients: |
Ingredients: 2 medium eggplants, cut lengthwise into 10 (1/4 inch thick) slices
Kosher salt and fresh black pepper, to taste
1.5 c. marinara sauce
1 large egg
1/2 c. part skim ricotta cheese
1/2 c. grated Pecorino Romano cheese, plus more for serving
8 oz. frozen spinach, heated through and squeezed well
1 garlic clove, minced
1 c. (4 oz.) shredded part-skim mozzarella cheese (Polly-O)
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Directions: |
Directions:Cut the two ends off the eggplants. Cur the eggplants lengthwise, into 1/4 inch thick slices. You should have a total of ten about the same size. Sprinkle the eggplant with kosher salt to help remove excess moisture and bitterness. Set aside for 10-15 minutes. Pat dry with a towel.
Preheat oven to 400º. Season the eggplant with a little more salt and pepper, then arrange on two parchment-lined baking sheets. Cover tightly with foil and bake until eggplant is tender and pliable but NOT fully cooked, about 8-10 minutes.
Spread 1/4 c. marina sauce in bottom of 13 x 9 inch baking dish. In a medium bowl, beat the egg then mix together with ricotta, Pecorino Romano, spinach, garlic, 1/4 tsp. salt and 1/8 tsp. pepper.
Pat eggplant dry with paper towels. Divide the ricotta/spinach mixture (about 2 generous Tbsp. each) evenly and spoon onto one end of each eggplant slice, spreading to cover. Starting at the short end, roll up slices and arrange them each seam side down in the prepared dish. Top with remaining marinara sauce and mozzarella cheese and tightly cover with foil. Bake until the eggplant is very tender, about 60 minutes. Remove from oven and let cool 5 minutes before serving. |
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