Eggplant Rollatini with Ricotta and Spinach

Eggplant Rollatini with Ricotta and Spinach is a delicious Italian dish that is perfect for any occasion. This dish is made with thinly sliced eggplant that is rolled up with a creamy ricotta and spinach filling, then baked to perfection. The result is a mouth-watering dish that is sure to impress your guests.

To make this Eggplant Rollatini with Ricotta and Spinach, you will need the following ingredients:

- 2 large eggplants, sliced lengthwise into 1/4-inch thick slices
- 1 cup ricotta cheese
- 1 cup chopped spinach
- 1/2 cup grated Parmesan cheese
- 1 egg, beaten
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cups marinara sauce
- 1 cup shredded mozzarella cheese

To begin, preheat your oven to 375 degrees F. Lay the eggplant slices on a baking sheet and sprinkle with salt. Let them sit for 10 minutes to release any excess moisture. Pat them dry with a paper towel.
In a bowl, mix together the ricotta cheese, chopped spinach, Parmesan cheese, beaten egg, salt, and black pepper. Spread a spoonful of the mixture onto each eggplant slice and roll up tightly.
Spread a thin layer of marinara sauce on the bottom of a baking dish. Place the eggplant rolls seam-side down in the dish. Pour the remaining marinara sauce over the top of the rolls and sprinkle with shredded mozzarella cheese.
Bake for 25-30 minutes, or until the cheese is melted and bubbly. Serve hot and enjoy!
This Eggplant Rollatini with Ricotta and Spinach is a perfect combination of creamy and savory flavors. The eggplant is tender and flavorful, while the ricotta and spinach filling adds a creamy and cheesy texture. The marinara sauce and mozzarella cheese on top add a delicious tangy and gooey flavor to the dish.
This dish can be classified as a vegetarian appetizer and its three main ingredients are eggplant, ricotta cheese, and spinach. It is a perfect dish for any vegetarian or Italian food lover.