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Eggplant Rollatini Recipe

   
 

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     Eggplant Rollatini

Category   Entrees - Maindishes
Sub Category   None

Ingredients
1 eggplant
ricotta cheese
mozarella cheese, grated
1/4 onion, diced
2 cloves garlic, minced
1/4 - 1/2 cup fresh spinach, chopped
2 TB fresh basil, chopped
oregano
italian seasoning
 
salt
pepper
1 egg white
olive oil

Instructions
Slice ends off eggplant. Slice eggplant lengthwise into slices 1/4 inch thick. Salt eggplant on both sides. Let sit for 15 minutes. Rinse salt off eggplant and pat dry. (Salt is to remove bitterness from eggplant.) Drizzle non- stick pan with olive oil. Cook eggplant until soft (About 3 - 4 minutes per side). Remove from pan.
In non-stick pan, brown onion and garlic in small amount of olive oil until soft. Add spinach and basil and cook until wilted. Remove from pan and allow to cool.
For filling- Mix cooled onion mixture with 3/4 container ricotta cheese, 1 -2 oz. grated mozarella cheese, and 1 egg white. Add Italian seasoning, salt and pepper to desired taste.
Place about 2 TB ricotta cheese mixture on narrow end of each eggplant. Roll and place seam side down in baking dish. Top with marinara sauce, grated mozarella cheese, and grated parmesan. Cook at 350 until heated through and cheese is bubbly.
Serving Suggestions
I used leftover spaghetti sauce. Hamburger in sauce made it a little more filling.


Originally Submitted
4/26/2013





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