Ingredients

The following ingredients have 4 Servings
  • 2 eggplants
  • Fine sea salt and freshly ground black pepper
  • 1 tablespoon olive oil
  • 1 garlic clove (, finely minced)
  • 8 ounces fresh spinach (, drained and chopped)
  • 8 ounces ricotta cheese (, drained)
  • 2 tablespoons roasted red pepper (, drained and minced)
  • 1 egg
  • 1 1/2 cups plain tomato sauce
  • 1 tablespoon dried oregano
  • 1/2 cup mozzarella cheese
  • 1 tablespoon Parmesan cheese (, freshly grated)

Instruction

  • Preheat oven to 350 degrees. Spray two baking sheets with cooking spray.
  • Using a mandolin slicer, cut eggplant lengthwise into 1/4 inch slices. Season with fine sea salt and ground black pepper.
  • Bake for 12-14 minutes, or until edges start to brown slightly. Slices should be pliable and flexible, but not crispy.
  • Allow to cool.
  • Heat olive oil in a non-stick skillet. Add garlic, cooking for 1-2 minutes.
  • Add fresh spinach and toss until fully wilted and reduced.
  • Drain and dry spinach as much as you can. Lay it flat on a paper towel to get as much water out as possible.
  • Make sure the ricotta is fully drained and roasted red peppers and spinach are as dry as possible.
  • Combine ricotta cheese, roasted red pepper, chopped spinach and egg in a mixing bowl.
  • Working one roll at a time, place a 1-2 tablespoons at the edge of an eggplant slice. Roll up and place, seam side down, in a baking dish coated with cooking spray.
  • Continue with remaining slices.
  • In a separate bowl, stir together tomato sauce and dried oregano. Top eggplant rolls with tomato sauce, mozzarella and parmesan cheeses.
  • Bake, uncovered, for 20 minutes.
  • Remove and allow to sit for 5-10 minutes before serving.
  • If you've tried this recipe, come back and let us know how it was in the comments or ratings.