Aubergine Rollatini - Primal, and Clean Eating
This is a primal take on the classic Italian rollatini, cheese stuffed aubergine rolls baked in a delicious tomato sauce. This is comfort food at its best, the cream spinach filling with the melt in your mouth aubergine slices make it a perfect meal.
2 large eggplants/aubergines
1cup ricotta cheese
1 ½cups grated mozzarella
½cup shredded parmesan
250g cooked spinach
1 garlic clove, minced
salt and pepper to taste
1 can tomatoes
Preheat oven to 200 degrees C/ 400 degrees F.
Remove eggplants' ends and slice them thinly lengthwise.
Spray a baking sheet with olive oil and place 12 eggplant slices on it.
You may need to use two baking sheet or bake eggplant in two batches depending on the size of your oven).
Bake for 10 minutes, remove from the oven and let cool.
Before making the ricotta mix make sure, you have squeezed the spinach to remove as much liquid as possible.
In a bowl, combine ricotta, ½cup mozzarella, parmesan, spinach, egg, and garlic.
Mix well and season to taste.
Spread ½cup tomato sauce on the bottom of a large baking dish.
Generously spread ricotta/spinach mixture on an eggplant slice (about two heaped tablespoons), roll it and arrange in prepared dish, seam side down. Continue with remaining eggplant.
Top with remaining tomato sauce and sprinkle with remaining mozzarella.
Cover with foil, reduce oven to 180 degrees C/ 350 degrees F and bake for 45 minutes.
Remove foil and bake another 15 minutes or until cheese is golden brown.
Remove from the oven and serve.