Get ready to bake up a storm and impress your taste buds with this delicious eggplant creation. Who knew cooking could be so egg-citing?
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What You’re Gonna Need:
- 2 medium eggplants
- 1 cup ricotta cheese
- 1/2 cup Pecorino Romano cheese grated
- 1 large egg
- 1 clove garlic minced
- 1/2 teaspoon red pepper flakes
- 8 ounces frozen spinach thawed, well-drained
- 1 1/2 cups marinara sauce
- 1 cup mozzarella cheese shredded
- 2 tablespoons finely chopped fresh basil or parsley leaves
Servings4 to 6
What Ya Gotta Do:
- First things first, heat that oven up like it’s a hot date – 350°F should do the trick. Line a baking sheet with parchment paper like you’re rolling out the red carpet for your little eggplant stars.
- Trim the stems off the eggplants grab your mandoline or trusty knife to slice those beauties lengthwise.
- Par-cook the eggplant slices. Lay them out on a parchment-lined baking sheet and bake until they’re as pliable as a yoga instructor at a meditation retreat – about 8 to 10 minutes. Once they’re done, let them cool off on a rack.
- Mixing these ingredients: ricotta, Pecorino, egg, garlic, and pepper flakes coming together in a symphony of taste. And don’t forget the spinach – fold in that extra green goodness.
- Pour a slight layer marinara sauce in a baking dish. Take those eggplant slices on a journey of flavor by spreading them with a generous helping of filling. Roll from the bottom to the top, leaving a little peekaboo edge for extra excitement!
- Place the rollatinis seam-side down in the baking dish and repeat until all the eggplant slices are filled and rolled.
- Pour the remaining marinara sauce evenly over the rollatinis and sprinkle generously with mozzarella cheese.
- Pop it in the oven and bake until the cheese is gooey and the rollatinis are tender -about 35-40 minutes.
- Remember to cool it down for 10 minutes before sprinkling with herbs and serving, because good things come to those who wait (and drool in anticipation).
- Eat it!
