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Auberginen-Rollatini

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A delicious dish made with rolled eggplant filled with ricotta and spinach, topped with marinara sauce.

Ingredients

Scale
  • 2 large eggplants
  • 15 ounces ricotta cheese
  • 2 cups fresh spinach
  • 1 cup marinara sauce
  • 1 cup shredded mozzarella cheese
  • 1/4 cup grated Parmesan cheese
  • 2 cloves garlic, minced
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon Italian seasoning
  • 1 tablespoon olive oil

Instructions

  1. Preheat the oven to 375°F (190°C).
  2. Slice the eggplants lengthwise into thin strips and sprinkle with salt. Let them sit for 20 minutes to extract moisture.
  3. Pat dry the eggplant slices and brush them with olive oil. Bake for 20 minutes until tender.
  4. In a bowl, combine ricotta, spinach, garlic, salt, pepper, and Italian seasoning.
  5. Spread a layer of marinara sauce on the bottom of a baking dish.
  6. Place a spoonful of the ricotta mixture on each eggplant slice and roll them up, then place seam-side down in the dish.
  7. Top with remaining marinara sauce and sprinkle with mozzarella and Parmesan cheese.
  8. Bake for an additional 25-30 minutes until bubbly and golden.

Notes

  • Let the dish cool for a few minutes before serving.
  • Can be made ahead of time and stored in the refrigerator for up to 2 days.
  • For a vegan version, substitute ricotta with vegan cheese.

Nutrition

Find it online: https://rezeptfreund.de/auberginen-rollatini/