It is that time of year again, you know, that one where everyone wants to cut calories and lose a little weight, or a lot of weight. I am right on board that train, I am in a few weddings this summer and want to look my best. Sometimes it is hard when the Mr. could eat a horse and not gain any weight, and I look at a slice of cake and it just add weight to my body. You win some you lose some.
If you like lasagna roll ups, I seriously think you will like these eggplant rollatini. Eggplant is a very neutral food to me, I could add it to so many meals. This meal is perfect in the summer/fall when the garden is abundant with eggplant.
2 Medium eggplants (the wider the circumference the easier to fill & roll , mine we on the skinny side)
Salt (Kosher or Sea) & Pepper
1 &1/2 cups pasta sauce
1 large egg
1/2 cup ricotta cheese
1/2 cup 3 cheese blend Romano, Asaigo, & Parmesan (or what ever hard cheese you like)
8 oz. frozen spinach (thawed & squeezed dry)
1 clove of garlic (pressed)
1 cup mozzarella cheese
Preheat oven to 400F. Sprinkle the eggplant with kosher salt and set aside for 10-15 minutes. This will draw out a bunch of water and remove bitterness. After the 10-15 minutes pat dry with a towel.
Season the eggplant with a little more salt (if need) & pepper. Cover cookie sheets with parchment paper and bake eggplant tightly wrapped with foil until tender, but not fully cooked. About 8-10 minutes.
Spread 1/4 cup pasta sauce in the bottom of a 9x13 baking dish.
In a bowl, beat the egg, then add in the ricotta cheese, the spinach, the 3 cheese blend, and the garlic. This mixture is so similar to my stuffed shells mixture. Recipe for those here.