by Anne Carter
New Recipe
Course: Side Dish Cuisine: Italian Prep Time:20minutes Cook Time:35minutes Total Time:55minutes Calories: 193kcal
– Baking sheet – Sharp Knife – Cutting Board – Mixing Bowls – Measuring Cups – Baking Dish
– 2 tbsp Olive oil – ▢1/4 tsp Black pepper – ▢1/2 tsp Sea salt – ▢1.5 lbs Eggplant FILLING: – ▢8 oz Frozen spinach thawed and drained – ▢10 oz Whole milk ricotta cheese – ▢1 large Egg – ▢1/3 cup Grated parmesan cheese
– Preheat oven to 400°F (204°C) and line a baking sheet with parchment paper. – Slice eggplant into 1/4-inch thick sheets with a mandoline; select 12 center slices.
– Arrange eggplant on the baking sheet, brush with olive oil, and season with salt and pepper. – Roast for 15-20 minutes until soft; pat dry with paper towels.
– Mix ricotta, spinach, parmesan, egg, Italian seasoning, salt, and pepper in a bowl. – Spread 1/2 cup marinara in a baking dish. Fill and roll eggplant slices, placing them seam side down in the dish.