Eggplant Rollatini

Ingredients

• Eggplants (2 medium, sliced lengthwise into 1/4 inch thick slices)
• Olive oil (3 tablespoons)
• Salt (1 teaspoon, divided)
• Black pepper (1/2 teaspoon)
• Garlic powder (1/2 teaspoon)
• Egg (1, beaten)
• Ricotta cheese (1 cup)
• Fresh spinach (2 cups, chopped and cooked (or 1 cup frozen, thawed and drained))
• Parmesan cheese (1/2 cup, grated)
• Marinara sauce (2 cups, store-bought or homemade)
• Mozzarella cheese (1 cup, shredded)
• Fresh basil (1/4 cup, chopped (for garnish))

Instructions

1. Preheat the oven to 375°F (190°C).
2. Slice the eggplants lengthwise into thin slices, about 1/4 inch thick. Sprinkle with 1/2 teaspoon of salt and let them sit for 15 minutes to draw out moisture. Pat dry with paper towels.
3. Brush both sides of the eggplant slices with olive oil, and season them with black pepper and garlic powder.
4. Grill the eggplant slices on a grill pan or outdoor grill until tender and lightly charred, about 2-3 minutes per side. Set aside to cool slightly.
5. In a mixing bowl, combine the ricotta cheese, cooked spinach, grated Parmesan cheese, beaten egg, remaining salt, and black pepper. Mix well until creamy and smooth.
6. Spread a spoonful of marinara sauce on the bottom of a 9x13 inch baking dish to prevent sticking.
7. Take one grilled eggplant slice, place a generous spoonful of the ricotta mixture on one end, and carefully roll it up. Repeat this process for all eggplant slices.
8. Arrange the rolled eggplant slices in the baking dish, seam side down, in a single layer.
9. Pour the remaining marinara sauce over the top of the eggplant rollatini, ensuring each roll is covered.
10. Sprinkle the shredded mozzarella cheese generously over the sauce.
11. Bake in the preheated oven for 25-30 minutes, or until the cheese is melted, bubbling, and lightly golden.
12. Remove from the oven, garnish with fresh basil, and let it cool for a few minutes before serving.