Eggplant Rollatini

by Libby Pelham | More from this Blogger

For this recipe, you will need 2 large eggplants, 1 1/2 pounds of whole milk ricotta, olive oil, eggs, salt, pepper, all purpose flour, 2 packages of frozen spinach, garlic cloves, grated Romano or parmesan cheese, tomato sauce (or jarred spaghetti sauce if desired), and shredded mozzarella.

To prep for this recipe, place a strainer in a bowl. Spoon in the ricotta and place it in the refrigerator for several hours. This will drain the ricotta. Discard the liquid left in the bowl when you remove it. Take the frozen spinach out of the freezer and let it thaw. Once it is thawed, strain it to remove excess water. Chop three garlic cloves.

Preheat your oven to 350 degrees. Brush a thin layer of olive oil on a baking sheet. Wash both eggplants and cut the tips off. Slice each eggplant lengthwise into 1/4 inch slices. You should be able to get about 15 slices from each eggplant. In a large bowl, beat four eggs. Add salt and pepper to taste to the beaten eggs. Put three cups of flour in a large bowl and dip a slice of eggplant in the flour to coat it. Dip the floured eggplant slice in the beaten egg mixture, draining off excess. Lay the slice flat on the baking sheet. Repeat until you have done as many eggplant slices as will fit on the baking sheet, then pop it in the oven for 15 minutes or until golden brown. Remove and let cool. Repeat until all the eggplant slices have been cooked.

In a large bowl, combine the two packages of spinach, 1 1/2 pounds of ricotta, one egg, the three chopped garlic cloves, and 1/2 cup of grated Romano or parmesan cheese. Mix well and add salt and pepper to taste.

Spoon a cup of the tomato paste or spaghetti sauce in the bottom of a baking dish. Spoon 1 or 2 tablespoons of the ricotta mixture onto the wide end of each eggplant slice. Roll up the eggplant slice and place it in the baking dish.

Once you've rolled all the eggplant slices, pour 2 1/2 cups of tomato paste or spaghetti sauce on top of the eggplant, top with 1/2 pound of shredded mozzarella, and 1/2 cup of Romano or parmesan cheese. Return to the oven for another 45 minutes. Let the eggplant rest for 15 minutes before serving.

Learn more about Libby Pelham

Libby Pelham is a web designer/freelance writer located in Memphis, TN. She has a beautiful little boy, Will, born in July of 2004.

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