Eggplant Rollatini Recipe

Ingredients

• large eggplants, sliced lengthwise2
• sea salt¼ teaspoon
• black pepper½ teaspoon
• marinara sauce1½ cups
• large eggs2
• spinach3 cups
• goat feta (or regular feta)4 ounces
• dried oregano1 teaspoon
• parsley1 teaspoon
• dried basil1 teaspoon
• pecorino romano, grated2 cups

Method

1. Preheat oven to 450 F.
2. While your oven is heating up, cut the ends off of the two eggplants and then slice lengthwise.
3. Place the eggplant slices on a baking sheet lined with parchment paper and sprinkle with salt and pepper.
4. Bake for 12–15 minutes, remove and allow to cool.
5. Reduce heat to 400 F.
6. In a medium bowl, mix the eggs, goat cheese, spinach, oregano, parsley, basil, 1 cup pecorino romano, salt and pepper, mixing until well combined.
7. In a 9x13 baking dish, add ¾ cup marinara.
8. Place ¼ cup cheese mixture onto one end of the sliced eggplant, then roll it up and transfer to baking dish, continuing until baking dish is full.
9. Cover with remaining marinara and cheese.
10. Bake for 25 minutes and allow to cool for 10 minutes before serving.