Manicotti noodles:
- 5 lbs Eggplant
- 2 tbsp Olive oil
- 1/2 tsp Sea salt
- 1/4 tsp Black pepper
Filling:
- 10 oz Whole milk ricotta cheese
- 8 oz Frozen spinach (thawed and drained)
- 1/3 cup Grated parmesan cheese
- 1 large Egg
- 1 tsp Italian seasoning
- 1/8 tsp Sea salt
- 1/8 tsp Black pepper
Assembly:
- 1 cup Marinara sauce
- 1 cup Mozzarella cheese (shredded)
- Fresh basil (optional, for garnish)
INSTRUCTIONS
- Preheat the oven to 400 degrees F (204 degrees C). Line a baking sheet with parchment paper.
- Use a mandoline to slice the eggplant lengthwise into long, thin sheets, 1/4 inch (.64 cm) thick. Choose 12 center slices, totaling about 12 ounces. (You won’t use the rest for the rollatini, but can roast those separately with olive oil, salt, and pepper.)
- Arrange the eggplant in a single layer on the baking sheet. Brush with olive oil, then sprinkle with salt and pepper, on both sides.
- Roast the eggplant in the oven for 15-20 minutes, until soft and mostly dry. Pat with paper towels to soak up any extra moisture.
- In a medium bowl, stir together the filling ingredients: ricotta cheese, (thawed and drained) spinach, parmesan, egg, Italian seasoning, salt, and pepper.
- Spread 1/2 cup (118 ml) marinara sauce over the bottom of a large baking dish.
- Divide the filling evenly between all 12 eggplant sheets. Roll up and use a flat turner to carefully place into the baking dish, seam side down.
- Spread the remaining 1/2 cup (118 ml) of marinara sauce and 1 cup of mozzarella (112 grams) over the rolled eggplant.
- Bake for about 15 minutes, until the cheese is melted and the filling is hot. Place under the broiler for 3-4 additional minutes, until browned on top. Garnish with fresh basil if you like.
Recipe Notes
Serving size: 3 eggplant rollatini
This serving size is great for a meal. 1-2 rollatini is more typical as an appetizer.
Nutrition info includes half of the eggplant amount, because only the center slices are used for the rollatini. (wholesomeyum)
