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Eggplant Rollatini

Eggplant Rollatini
Eggplant Rollatini might be just the hor d'oeuvre you are searching for. This recipe covers 10% of your daily requirements of vitamins and minerals. One serving contains 303 calories, 13g of protein, and 20g of fat. This recipe serves 15. Head to the store and pick up mozzarella, to 3 garlic cloves, eggs, and a few other things to make it today. From preparation to the plate, this recipe takes around 4 hours and 55 minutes. It is a good option if you're following a vegetarian diet.

Instructions

1
Spoon the ricotta into a fine strainer placed over a bowl in the refrigerator for several hours. Discard the excess liquid.
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BowlBowl
2
Preheat the oven to 350 degrees F.
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3
Spread thin coating of olive oil on 3 baking or cookie sheet pans, or reuse the same pan several times.
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Frying PanFrying Pan
4
Wash the eggplants and cut the tips off.
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EggplantEggplant
5
Put the flat end down onto the cutting board. Slice the eggplants lengthwise into 1/4-inch thick slices, to make about 15 slices. Beat 4 of the eggs.
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EggplantEggplant
EggEgg
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6
Add salt and pepper to season eggs. Coat each eggplant slice with flour, then dip into the beaten eggs, drain any excess egg mixture, and lay flat on baking sheet.
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Salt And PepperSalt And Pepper
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All Purpose FlourAll Purpose Flour
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7
Bake until golden brown, about 15 minutes. If you can't cook all of the eggplant at once, bake them in batches.
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8
Remove from the oven and cool to room temperature. Note: You can make the eggplant ahead of time and store it in the refrigerator.
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9
Combine spinach, ricotta, remaining egg, garlic, and 1/2 cup of the grated Romano or Parmesan in a bowl.
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Romano CheeseRomano Cheese
Ricotta CheeseRicotta Cheese
SpinachSpinach
GarlicGarlic
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10
Mix well.
11
Add salt and pepper, to taste.
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12
Spoon 1 cup of tomato sauce onto the bottom of a small baking dish. Spoon 1 to 2 tablespoons of filling onto the wide end of each piece of eggplant. Then, roll up each piece and place into the baking dish.
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Tomato SauceTomato Sauce
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13
Top with remaining tomato sauce, shredded mozzarella, and remaining grated Parmesan. Cover with foil and bake for 45 minutes, until the tomato sauce is bubbling and the filling is hot.
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Shredded MozzarellaShredded Mozzarella
Tomato SauceTomato Sauce
ParmesanParmesan
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Aluminum FoilAluminum Foil
14
Let them rest for 15 minutes before serving.
DifficultyExpert
Ready In4 hrs, 55 m.
Servings15
Health Score5
Vegetarian
DietsLacto Ovo Vegetarian
Dish TypesAntipastiStarterSnackAppetizerAntipasto
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