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Skinny Eggplant Rollatini




Source of Recipe


Internet






List of Ingredients



• 2 large eggplants
  
• 1 c reduced fat ricotta cheese
  
• 11-1/2 c shredded light mozzarella cheese, divided 1/2c & 1c
  
• 1/2 c shredded parmesan cheese
  
• 9 oz frozen spinach, thawed and all liquid squeezed out
  
• 1 egg
  
• 1 garlic clove, minced
  
• salt & pepper to taste
  
• 1 c marinara sauce
  






Instructions



1. Preheat oven to 400 deg.
   
2. Remove eggplant ends and slice thinly into 12 slices.
   
3. Spray a baking sheet with olive oil and place 6 eggplant slices on it. Bake 10 min. Repeat with remaining 6 slices. Let them cool so you can handle them.
   
4. Prepare ricotta/spinach mixture. In a bowl, combine ricotta, mozzarella (1/2 c), parmesan, spinach, egg and garlic. Mix well and season with salt and pepper to taste.
   
5. Spread 1/2 c marinara sauce on the bottom of a large baking dish.
   
6. Spread about 2 Tbsp of ricotta/spinach mixture on each eggplant slice, roll it and arrange in prepared dish, seam side down.
   
7. Top with remaining marinara sauce (1/2 c) and sprinkle with remaining mozarella cheese (1 c). Cover with foil, reduce oven to 350 deg and bake for 45 min. Remove foil and bake another 15 min or until cheese is golden brown. Remove from oven and serve. Serves 4-6.