Description
A cozy dish featuring tender eggplant stuffed with creamy cheeses and topped with marinara sauce, perfect for any dinner.
Ingredients
Scale
- 1 large Eggplant
- 1 cup Ricotta Cheese
- 1 cup Mozzarella Cheese, shredded
- ½ cup Parmesan Cheese, grated
- 2 cups Marinara Sauce
- 3 cloves Garlic, minced
- 1 cup Spinach, chopped
- Salt, to taste
- Pepper, to taste
- 2 tablespoons Olive Oil
Instructions
- Prepare the Eggplant: Slice the eggplant lengthwise into thin strips. Lightly salt them and let sit for about 30 minutes. Rinse and pat dry.
- Preheat the Oven: Set your oven to 375°F (190°C).
- Roast the Eggplant: Drizzle eggplant slices with olive oil and roast for about 20 minutes.
- Mix the Filling: Combine ricotta, mozzarella, parmesan, garlic, spinach, salt, and pepper in a bowl.
- Roll Them Up: Place a spoonful of filling at one end of each eggplant slice and roll tightly.
- Prepare for Baking: Spread marinara sauce in the bottom of a baking dish, place eggplant rolls seam-side down, and pour more sauce on top.
- Top It Off: Sprinkle remaining mozzarella and parmesan over the rolls.
- Bake: Cover with foil and bake for about 25 minutes, then remove foil and bake for an additional 10 minutes.
- Let It Cool: Allow to cool for a few minutes before serving.
Notes
For best results, be generous with salting the eggplant to remove moisture.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 roll
- Calories: 350
- Sugar: 6g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 6g
- Protein: 14g
- Cholesterol: 40mg