Eggplant Rollatini Recipe

Name: Eggplant Rollatini
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Olive oil; 1 large eggplant; 1 package fresh baby spinach; 2 garlic cloves, diced; 2-3 large eggs; 1 cup Italian seasoning (optional); Bunch of fresh basil; 1 large fresh mozzarella ball or a handful of mini-balls; 3 cups of marinara sauce; Sea salt

Servings: persons

Olive oil
1 large eggplant
1 package fresh baby spinach
2 garlic cloves, diced
2-3 large eggs
1 cup Italian seasoning (optional)
Bunch of fresh basil
1 large fresh mozzarella ball or a handful of mini-balls
3 cups of marinara sauce
Sea salt

1
Preheat the broiler.
2
Coat a large baking sheet with olive oil cooking spray or lay aluminum foil then coat with olive oil.
3
Cut eggplant lengthwise into 1/4?-thick slices. Place on a platter and pat both sides with a paper towel then lightly sprinkle salt on both sides.
4
Using 2 large baking dishes. Add eggs and whisk to one dish and breadcrumbs to the other. Dip each eggplant in the eggs on both sides then the breadcrumbs and line on baking sheet. When done put in the broiler for 3-4 minutes on each side. Keep a close eye and do not leave the stove! You may need to do this in batches. Let sit on a platter to cool. When done reduce the oven to 350u00b0F
5
In a large skillet add about a tablespoon of olive oil and garlic and spinach. Saute until spinach has wilted.
6
Take your baking dish and coat the bottom with a light layer of sauce.
7
On a cutting board cut mozzarella cheese into slices.
8
To prepare the rollatini - take one eggplant and lay flat and starting from the wider side, add spinach, a basil leaf and a slice of mozzarella cheese. Gently roll and put in your prepared baking dish seam side down. Continue until finished.
9
Add sauce to cover the top and bake for 25 minutes.To serve add a rollatini on each plate and add a little more sauce and sprinkle fresh parmesan cheese!

234

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: Olive oil, 1 large eggplant, 1 package fresh baby spinach, 2 garlic cloves, diced, and more.

Yes, Eggplant Rollatini falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Eggplant Rollatini

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