Eggplant Rollatini with Spinach - Food Gardening Network
Hearty and healthy, this Eggplant Rollatini with Spinach brings out the best of what Italian cuisine has to offer!
Ingredients
- 1 large Italian eggplant (about 1 1/2 pounds)
- 2 tablespoons extra virgin olive oil
- 15 ounces ricotta cheese (whole milk)
- 3/4 pound chopped fresh spinach (washed), or 8 ounces chopped frozen spinach
- 1/3 cup grated parmesan cheese
- 1 egg (large)
- Zest of 1 lemon
- 1 teaspoon Italian seasoning
- 1 cup tomato sauce
- 1 cup mozzarella cheese (shredded)
- Salt and freshly ground black pepper
- Garnish: fresh basil (optional)
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