Eggplant Spinach Rollatini
Updated: Apr 12, 2018
Our Dominex Breaded Italian Eggplant Cutlets give this Italian dish a texture and flavor that rivals restaurants. Thaw our cutlets to make them easier to roll.
1 package Dominex Eggplant Cutlets (thawed)
1 1/2 cups marinara sauce
1 large egg
1/2 cup part skim ricotta cheese
1/2 cup grated Pecorino Romano cheese, plus more for serving
8 oz frozen spinach, heated through and squeezed well
1 garlic clove, minced
1 cup shredded mozzarella
Spread 1/4 cup marinara sauce on the bottom of a 13 x 9-inch baking dish. In a medium bowl, beat the egg then mix together with ricotta, Pecorino Romano, spinach, garlic, 1/4 tsp salt and 1/8 tsp pepper. Dividing the ricotta-spinach mixture (about 2 generous tablespoons each) evenly and spoon onto one end of each eggplant slice, spreading to cover. Starting at the short end, roll up slices and arrange them each seam side down in the prepared dish. Top with remaining marinara sauce and mozzarella cheese and tightly cover with foil. Bake at 350 for 40 minutes. Remove from oven and let cool 5 minutes before serving with additional Pecorino Romano if desired.
WATCH HOW WE MADE IT
Learn more about Dominex Eggplant Products on DominexNaturalFoods.com