Rating
Published Aug 5th
Prep 25m Cook 1h 11m Additional 20m Ready In 1h 56m
Servings 4 servings Calories 368.9
Awesome recipe to impress that vegetarian friend or to simply enjoy yourself.
Recipe Ingredients
- kosher salt to taste
- 2 eggplants, cut lengthwise into 1/4-inch slices
- 1 pinch ground black pepper
- 4 cups fresh spinach
- ½ onion, chopped
- 1 clove garlic, minced, or more to taste
- 1 teaspoon Italian seasoning, or to taste
- 1 cup grated Parmigiano-Reggiano cheese
- ½ cup ricotta cheese
- 1 ½ cups marinara sauce
- 1 cup shredded mozzarella cheese
Cooking Directions
- 1 Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
- 2 Sprinkle kosher salt over eggplant slices. Let excess moisture drain from eggplant, 10 to 15 minutes. Pat dry with paper towels and transfer to baking sheet.
- 3 Bake in the preheated oven until softened, 8 to 10 minutes. Remove from oven and sprinkle with black pepper.
- 4 Combine spinach, onion, and garlic in a saucepan over medium-low heat; cook and stir until spinach is wilted, 3 to 5 minutes. Season with Italian seasoning.
- 5 Mix Parmigiano-Reggiano cheese and ricotta cheese together in a bowl. Stir in spinach mixture until well-combined.
- 6 Spread 2 spoonfuls of spinach mixture evenly over each eggplant slice. Roll up eggplant.
- 7 Spread 1/4 cup marinara sauce in the bottom of a 9x13-inch baking dish. Arrange eggplant rolls seam-side down in the dish. Pour remaining marinara sauce over rolls. Cover with mozzarella cheese.
- 8 Bake in the preheated oven until bubbly and golden, about 1 hour. Cool for 5 to 10 minutes before serving.
Nutrition Facts
- Calories 368.9
- Carbohydrate 36.1 g
- Cholesterol 47.1 mg
- Fat 15.9 g
- Fiber 13.1 g
- Protein 23.8 g
- Saturated Fat 8.6 g
- Sodium 1034.1 mg
- Sugar 16.6 g