Grilled Eggplant Rollatini with Spinach
Posted on June 12, 2014
Grilled Eggplant Rolatini
This week at the Farmers market, they had deeply purple and glossy eggplant! Grilling the eggplant saves many calories compared to the breaded and fried version. How could I resist?
Ingredients:
1 eggplant (sliced thin)
1 cup part skim ricotta
8 oz. frozen spinach
¼ cup of parmesan romano cheese
1 cup marinara sauce
1 egg
2 leaves of fresh basil
5 tablespoons shredded part skim mozzarella cheese
Directions:
Cut eggplant lengthwise. Place on paper towels, sprinkle with salt. Cover with paper towels and top with heavy books for an hour.
Place ricotta in a bowl. Mix in egg and ¼ cup of parmesan romano cheese. Add salt and pepper to taste. Tear the basil leaves in small pieces and add to ricotta mixture. Cook spinach. Squeeze out excess water. Add to ricotta.
Spray eggplant with vegetable spray and place on the grill. Cook until lightly golden on each side.
Remove slices from the grill and allow to cool.
Spread a tablespoon of the cheese mixture on eggplant and roll up. Spread marinara sauce on the
bottom of a 13 by 9-inch baking dish, seam side down. Continue with remaining eggplant. Top rollatini with tomato sauce. Sprinkle with 5 tablespoons of mozzeralla cheese and bake for 25 minutes.