5 Servings 40 min Cook
2 Eggplant, unpeeled (approx 1-1/4 lb) Eggplant
1 Spray , about 1/3 second Pam Cooking Spray
15 Oz Ricotta Cheese
1 Cup Spinach
1 Large Egg
12 Leaf, whole Basil
2 Cloves, minced Garlic
2 Cup, shredded Mozzarella Cheese
5 Dash Salt
5 Dash Pepper
2 Cup Tomato Sauce
2 Tbsp Parsley
Preheat the oven to 425 degrees F.
To slice the eggplants, chop the top and bottom ends off, and slice into 6-8 pieces lengthwise.
Add the slices to a colander, and generously sprinkle with salt.
Set aside for about 15 minutes or until the slices start to “sweat”.
(Little droplets will form along the cut surfaces of the eggplant slices.
)
Rinse the eggplant slices well, and pat dry with a paper towel.
Arrange in a single layer on a cookie sheet, and generously spray with cooking oil.
Flip the slices, and add oil to the other side.
Bake for about 12 minutes or until slices are just beginning to get slightly browned.
Remove from the oven and set a side to cool.
As the eggplant slices bake, make the cheese filling by combining the ricotta, spinach, egg, basil, garlic, and 1 cup of the mozzarella cheese together in a large bowl.
Sprinkle with salt and pepper, and stir to combine.
When the eggplant slices are cool enough to handle, you are ready to make your rolls.
Spread 1/2 cup of the tomato sauce evenly along the bottom of a 9-inch by 13-inch baking dish
Take a slice of eggplant, and add about 2-3 tablespoons of cheese filling to the center of the slice.
Roll into a burrito shape so that the two ends fold over each other, and place end side down into your prepared baking dish.
Continue rolling the eggplant slices until you’ve used up your cheese and eggplant slices.
Spoon the rest of the tomato sauce along the tops of the eggplant rolls in your pan.
Top evenly with the rest of your mozzarella cheese
Bake for 20-30 minutes or until cheese is melted and sauce in the bottom of the pan is bubbly
Serve with chopped fresh parsley.
