Eggplant Rollatini with Spinach

[ 9 ] October 15, 2012 |

 

Eggplant Rollatini with Spinach

Eggplant Rollatini is a classic italian.  Using Eggplant as the roll will cut your calories and carbs while keeping this meal packed with nutrition.

The eggplant roll-ups may take some time to prepare, there is some steps but they are simple and it is worth it.

Eggplant Rollatini with Spinach

 

Eggplant is loaded with vitamins and minerals. It contains antioxidants.

To evenly slice eggplant; use a large chef’s knife to cut off the top and bottom. stand up the eggplant on the cutting board, slice off one side and still holding the eggplant upright, begin to slice off 1/4-inch-thick pieces.

Eggplant Rollatini with Spinach

I was inspired by The Eggplant Rollatini  recipe  at Sprinkle of Parsley!  I have adapted the recipe.

EGGPLANT ROLLATINI WITH SPINACH
 
Prep time
Cook time
Total time
 
Author:
Serves: 4
Ingredients
  • 2 large eggplants
  • 1 cup flour
  • ½ teaspoon salt
  • ¼ teaspoon fresh ground pepper
  • 2 eggs
  • 1 tablespoon water
  • 2 cups breadcrumbs
  • Spinach and Cheese Mixture
  • 1 10-ounce package of frozen spinach
  • 1 cup of Ricotta cheese
  • 1 cup shredded mozzarella, divided
  • 1 egg
  • ¼ cup Parmesan cheese
  • ¼ teaspoon dried basil
  • ¼ teaspoon dried oregano
  • ½ teaspoon salt
  • ¼ teaspoon fresh ground pepper
  • 2 cups marinara sauce
Instructions
  1. Start with washing your eggplant.
  2. Then thinly slice your eggplant into ¼ inch thick slices.
  3. In a mixing bowl, combine flour, salt and pepper. In a second bowl, combine egg and water, and add breadcrumbs in a third bowl.
  4. Heat a large skillet with 4 tablespoons of olive oil over medium-high heat. Then cover your eggplant slice with the flour mixture, making sure to shake off any excess. Then dip into the egg mixture. Transfer into the breadcrumbs, cover both sides. Transfer to your skillet and saute for about 1 minute on each side until golden brown. Once browned, transfer your eggplant to a plate and continue these steps with the remaining eggplant.
  5. Meanwhile, in a large mixing bowl, combine ricotta cheese,1/4 cup mozzarella cheese, egg, Parmesan cheese, oregano, basil, salt, pepper. Put your frozen spinach in a separate bowl and microwave according to package directions. Let it cool and place in a colander to drain the water from the spinach. Add your spinach to the cheese mixture and stir to combine.
  6. Then lay a single eggplant slice on a flat surface and spoon 2 tablespoons of cheese mixture onto the slice.
  7. Roll the eggplant, starting at the end with the cheese mixture working towards you.
  8. Place your eggplant rolls on a lightly greased baking glass dish, seam side down.
  9. Then spoon 2 -3 tablespoons of marinara sauce over each roll and sprinkle with mozzarella cheese. Then bake at 350 degrees for 25-30 minutes, uncovered.

 

EGGPLANT ROLLATINI WITH SPINACH
 
Ingredients
  • 2 large eggplants
  • 1 cup flour
  • ½ teaspoon salt
  • ¼ teaspoon fresh ground pepper
  • 2 eggs
  • 1 tablespoon water
  • 2 cups breadcrumbs
  • Spinach and Cheese Mixture
  • 1 10-ounce package of frozen spinach
  • 1 cup of Ricotta cheese
  • 1 cup shredded mozzarella, divided
  • 1 egg
  • ¼ cup Parmesan cheese
  • ¼ teaspoon dried basil
  • ¼ teaspoon dried oregano
  • ½ teaspoon salt
  • ¼ teaspoon fresh ground pepper
  • 2 cups marinara sauce
Instructions
  1. Start with washing your eggplant.
  2. Then thinly slice your eggplant into ¼ inch thick slices.
  3. In a mixing bowl, combine flour, salt and pepper. In a second bowl, combine egg and water, and add breadcrumbs in a third bowl.
  4. Heat a large skillet with 4 tablespoons of olive oil over medium-high heat. Then cover your eggplant slice with the flour mixture, making sure to shake off any excess. Then dip into the egg mixture. Transfer into the breadcrumbs, cover both sides. Transfer to your skillet and saute for about 1 minute on each side until golden brown. Once browned, transfer your eggplant to a plate and continue these steps with the remaining eggplant.
  5. Meanwhile, in a large mixing bowl, combine ricotta cheese,1/4 cup mozzarella cheese, egg, Parmesan cheese, oregano, basil, salt, pepper. Put your frozen spinach in a separate bowl and microwave according to package directions. Let it cool and place in a colander to drain the water from the spinach. Add your spinach to the cheese mixture and stir to combine.
  6. Then lay a single eggplant slice on a flat surface and spoon 2 tablespoons of cheese mixture onto the slice.
  7. Roll the eggplant, starting at the end with the cheese mixture working towards you.
  8. Place your eggplant rolls on a lightly greased baking glass dish, seam side down.
  9. Then spoon 2 -3 tablespoons of marinara sauce over each roll and sprinkle with mozzarella cheese. Then bake at 350 degrees for 25-30 minutes, uncovered.

 

Marie Poulin
Marie Poulin is a passionate food blogger and professional personal chef who enjoys sharing her healthy, inventive, recipes. You can find her on social media and subscribe to her blog to receive instant blog updates and receive a free ebook, Tasty Quinoa Recipes!

Tags: , , , , ,

Category: Main Dishes, Mediterranean Diet

Comments (9)

Trackback URL | Comments RSS Feed

  1. Beautiful use of eggplant in this recipe..I love it..Will try out soon!!

  2. Natalie says:

    I tried this today, and it was delicious. Everyone loved it, thanks for the recipe!

  3. Mackenzie says:

    In the process of making this right now :)

  4. Love eggplant rollatini and can’t wait to try your recipe!

  5. G’day Love eggplant! This looks so delish!
    Cheers! Joanne

Leave a Reply

Rate this recipe: