Spinach Cheese Eggplant Roll-Ups
When I was in culinary school in Israel, my fellow classmate Devora S. gave me this recipe. The way she described it had me running to store after
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.kosher.com.
Cooking tools:
- Oven
- Baking sheet
- Pastry brush
- Baking pan
- Mixing bowl
- Measuring cup
- Measuring spoon
- Chef's knife
- Cutting board
- Spoon
- Aluminum foil
- Kitchen timer
Ingredients
- 2 eggplants, thinly sliced the long way
- 1/4 – 1/2 cup olive oil
- 1 (26-ounce) jar Gefen Marinara Sauce (or use sugar-free marinara sauce)
- 1 pound ricotta cheese
- 5 ounces fresh spinach, finely chopped
- 1 pound shredded mozzarella cheese, divided
- 2 eggs
- 3 garlic cloves, crushed
- 1 and 1/2 teaspoon salt
- 1/2 teaspoon black pepper
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