Eggplant Spinach Rollatini
Like I said a few posts ago, I am eating more the South Beach way these days…. but I have been focusing on having tons of veggies! I wasn’t sure what I wanted to make with the yummy eggplants and frozen spinach I bought from Whole Foods the other day, but I knew ricotta had to be involved! I decided to make a spinach and ricotta stuffed grilled eggplant, something I vaguely remember eating when I was little. Do any of you try to remember the tastes of something you ate when younger and try to recreate it? I do, all the time. So here is one of the attempts that went extremely well!
2 large gorgeous eggplant
3 ounces ricotta cheese (you really don’t need much)
2 cups of frozen, thawed chopped spinach
1-2 cups of tomato sauce
2 oz of fresh mozzarella chopped up
1. Turn your panini maker on high (or grill). Peel and slice an eggplant into thin slices. Salt all the eggplant slices and layer between paper towels. Place a heavy bowl over it to press out the bitterness of the eggplant. After about 10-15 minutes rinse of the slices and grill 4 minutes on each side. Set aside. Set the oven to 350 degrees.
2. Beat the egg in a bowl, and then mix with ricotta and spinach. No need to overmix.
3. Place a little bit of the mixture at the end of a piece of eggplant and roll up. Place in a greased (I used Pam) baking dish with the open side down. Repeat with all the slices.
4. Top with sauce and the mozzarella and bake for 20 minutes. Enjoy!
It is a nice and light meal that feels like it is so decadent. I would like to submit this to this week’s BSI!