Ingredients

The following ingredients have 4 Servings
  • 2 large eggplants, sliced lengthwise
  • ¼ teaspoon sea salt
  • ½ teaspoon black pepper
  • 1½ cups marinara sauce
  • 2 large eggs
  • 3 cups spinach
  • 4 ounces goat feta (or regular feta)
  • 1 teaspoon dried oregano
  • 1 teaspoon parsley
  • 1 teaspoon dried basil
  • 2 cups pecorino romano, grated

Instruction

  • Preheat oven to 450 F.
  • While your oven is heating up, cut the ends off of the two eggplants and then slice lengthwise.
  • Place the eggplant slices on a baking sheet lined with parchment paper and sprinkle with salt and pepper.
  • Bake for 12–15 minutes, remove and allow to cool.
  • Reduce heat to 400 F.
  • In a medium bowl, mix the eggs, goat cheese, spinach, oregano, parsley, basil, 1 cup pecorino romano, salt and pepper, mixing until well combined.
  • In a 9×13 baking dish, add ¾ cup marinara.
  • Place ¼ cup cheese mixture onto one end of the sliced eggplant, then roll it up and transfer to baking dish, continuing until baking dish is full.
  • Cover with remaining marinara and cheese.
  • Bake for 25 minutes and allow to cool for 10 minutes before serving.