Eggplant Rollatini ~ Day 16

  

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Preparation time: 20 minutes

Cook time: 45 minutes

Serves: 6

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Ingredients:

• Eggplant - 2, large, thinly sliced (about 12 slices)
• Marinara sauce - 1 1/2 cups
• Grated Mozzarella cheese - 2 cups
• Ground black pepper - 1 tsp
• Salt - 1/2 tsp
• Extra Virgin Olive oil - 2 tbsp

For the stuffing:

• Ricotta cheese - 15 oz container
• Garlic - 2 cloves, minced
• Onion - 1, chopped
• Frozen Spinach - 3/4 cup, heated through and squeezed well
• Green pepper - 1, finely chopped
• Shredded carrot - 1/2 cup
• Grated Parmesan cheese - 1 cup
• Fresh basil - 2 tbsp, chopped
• Dried Oregano - 1 tsp
• Red chili flakes - 3/4 tsp
• Ground black pepper - 1/2 tsp
• Salt - to taste
• Extra virgin olive oil - 2 tbsp

Method:

1. Preheat oven to 400 F.
2. Arrange the sliced eggplant in two baking sheets and brush both sides with olive oil.  Season the eggplant slices with salt and pepper on both sides.  Bake until tender and pliable, but not fully cooked, about 5 to 7 minutes. Let it cool.
3. Heat 2 tbsp oil in a skillet. Add garlic and fry until golden.  Add the onion and saute until translucent.
4. Add spinach and cook for a minute.  Add green pepper and carrot.  Saute for 2 minutes.
5. Add the dried oregano, ground black pepper and red chili flake and salt.  Mix well.  Let it cool.
6. In a large mixing bowl, combine ricotta cheese, parmesan cheese, cooked vegetables and chopped fresh basil.  Mix well to combine.
7. Spread 1/4 cup marinara sauce in a large baking dish. 
8. Spread a spoonful of ricotta mixture on the eggplant slice. Roll the eggplant slice tightly and place it in the baking dish seam side down.  Repeat the process with the rest of the eggplant slices.
9. Spoon some more marinara sauce on top of the rolls and sprinkle mozzarella cheese.
10. Bake the rolls, covered with foil, for 40 minutes.  Remove from the oven and let it cool for 5 minutes before serving.