Eggplant Rollatini

Servings: 4 · Prep: 30 min · Cook: 55 min · Total: 90 min

Ingredients

• 2 each Large eggplants
• 2 cups Whole-milk ricotta cheese
• 10 ounces Frozen chopped spinach
• 2 1/2 cups Vegetarian marinara sauce
• 1 1/2 cups Low-moisture mozzarella cheese
• 3 tablespoons Olive oil
• 2 each Garlic cloves
• 3/4 teaspoon Fine salt
• 1/4 teaspoon Ground black pepper
• 2 tablespoons Fresh basil
• 1/2 teaspoon Dried oregano

Equipment

Mixing Bowl; Measuring Cups; Measuring Spoons; Cutting Board; Chef’s knife; Parchment paper; Instant-read thermometer; Oven mitts; Clean kitchen towel; Mixing spoon; 9-by-13-inch baking dish; Pastry brush; Two large rimmed baking sheets; Wide turner; mixing bowl; measuring cups; measuring spoons; cutting board; chef’s knife; parchment paper; instant-read thermometer; oven mitts; clean kitchen towel; mixing spoon; pastry brush; two large rimmed baking sheets; wide turner

Steps

1. Prepare the oven and ingredients. Heat the oven to 425°F, with racks in the upper and lower thirds. Line both baking sheets with parchment paper. Wash your hands and clean the preparation surfaces. Rinse the eggplants and basil under running water, dry them, and remove any damaged areas.
   • 2 Each eggplant
   • 2 tablespoons basil — finely chopped
2. Slice the eggplant. Trim the eggplant stems. Cut the eggplants lengthwise into long slices about 1/3 inch thick, aiming for approximately 16 broad slices. Keep the skin on. Arrange the slices in a single layer on the baking sheets.
   • 2 Each eggplant

   Use the chef’s knife on a stable cutting board and keep fingers clear of the blade.

3. Roast until pliable. Brush both sides of all the slices with the 3 tablespoons olive oil, dividing it evenly. Sprinkle with the 1/2 teaspoon salt allocated to the eggplant. Roast unbreaded for 20–25 minutes, turning the slices and switching the sheets between racks halfway through. The slices should be tender and flexible, with lightly golden edges, but not crisp or dried out. Remove individual slices early if they soften before the others.
   • 3 tablespoons olive oil
   • 1/2 teaspoon salt

   Use oven mitts when handling the hot baking sheets.

4. Cool the eggplant and lower the heat. Let the eggplant cool until comfortable to handle, about 5 minutes. Reduce the oven temperature to 375°F and position a rack in the center.

   Let the roasted eggplant cool until comfortable to handle before rolling.

5. Squeeze the spinach. While the eggplant roasts, wrap the thawed spinach in a clean kitchen towel and squeeze firmly until very little liquid comes out. Place it in the mixing bowl and loosen the compressed spinach with a spoon.
   • 10 ounces spinach — thawed
6. Mix the filling. Add the ricotta, garlic, remaining 1/4 teaspoon salt, black pepper, basil, and oregano. Stir until evenly combined. The filling should be thick enough to hold a mound.
   • 2 cups ricotta cheese
   • 2 Each garlic — finely minced
   • 1/4 teaspoon salt
   • 1/4 teaspoon Ground Black Pepper
   • 2 tablespoons basil — finely chopped
   • 1/2 teaspoon oregano
7. Fill and roll the eggplant. Spread 1 cup marinara sauce across the bottom of the baking dish. Divide the filling evenly among the eggplant slices, placing a mound near one short end of each slice. Roll the eggplant around the filling without squeezing it out. If a slice is particularly narrow, overlap it with another small slice before filling.
   • 1 cup marinara sauce
8. Add sauce and mozzarella. Arrange the rolls seam-side down in the dish. Spoon the remaining 1 1/2 cups marinara sauce over the entire batch, then distribute all the mozzarella evenly across the rolls.
   • 1 1/2 cups marinara sauce
   • 1 1/2 cups mozzarella cheese — shredded
9. Bake and serve. Bake uncovered for 25–30 minutes, until the sauce bubbles, the mozzarella is melted and lightly golden, and the filling in a center roll reaches 165°F. Let stand for 5 minutes, then divide the rolls, sauce, and cheese evenly among four plates.

   Use oven mitts when handling the hot baking dish.

   Clean the thermometer probe before and after checking the filling.

https://plumtally.com/recipes/eggplant-rollatini-rgxo9nnb17hc