WebCombine 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 …
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1 Assemble eggplant rollatini with spinach. Spread 1/2 cup marinara over bottom of a large baking dish. Divide the filling... 2 Add topping. Spread the rolls with the rest of the marinara and top with mozzarella cheese. More ...
Spoon around 1 heaped tablespoon of the spinach and ricotta onto the widest end of the eggplant then roll it up, continue with the rest of the eggplant and spinach and ricotta mixture. Spoon some tomato sauce into a baking dish then lay the eggplant roll-ups in the dish.
In a medium bowl, beat the egg then mix together with ricotta, Pecorino Romano, spinach, garlic, 1/4 tsp salt and 1/8 tsp pepper. Pat eggplant dry with paper towels. Dividing the ricotta-spinach mixture (about 2 generous tablespoons each) evenly and spoon onto one end of each eggplant slice, spreading to cover.
Preheat the oven then cut the eggplant/aubergine into slices 1cm (¼ inch) thick. Place on a lined baking tray, drizzle with a little olive oil and bake for 15-20 minutes until tender. Set aside to cool (photos 1-3). Meanwhile, add olive oil to a frying pan or skillet and add the spinach, stir so it doesn’t burn until completely wilted.