Eggplant Rollatini

As I tried to clear my freezer for the upcoming Thanksgiving, I found a half container of ricotta. I'm very predictable and only use ricotta with spinach for Roasted Vegetable Lasagna Rolls or sometimes to stuff pasta shells. This time I wanted to try make a no carb version of the lasagna dish, eggplant rollatini.



Eggplant Rollatini - makes about 12 rollatini
My sister commonly makes this dish so I asked her for advice on how to cook the eggplant slices. I think she said boiled or grilled. I thought grilling eggplant seemed like the better option considering how much I liked grilled eggplants on its own. I think I sliced the eggplant slices (about ¼") too thin and they would tear. I was still able to roll them but would consider slicing them thicker (just note that this would result in a small number of rollatini's).

1 eggplant, sliced ½" thick
oil
salt and pepper, to taste
Italian seasoning to taste
spinach and ricotta filling
tomato sauce, homemade or store bought
mozzarella cheese, grated

Drizzle oil over the eggplant slices and season with salt, pepper and Italian seasoning.
Grill until cooked and softened.
Spoon some of the tomato sauce at the bottom of a 9"x9" baking dish.

Place an eggplant slice on a flat surface, like a cutting board

Spread a spoonful or two of the spinach mixture.

Roll up the eggplant slice and place on the tomato sauce.

Repeat with the remaining eggplant slices.

Sprinkle the rollatini's with grated mozzarella.

Bake in the oven for 350C until the cheese has nicely melted.

Tada!

Grilled eggplant slices.


Simply roll the eggplant slice with the ricotta-spinach mixture.