Eggplant Rollatini with Spinach & Sweetpotato
Delicious and comforting, we show you how to make Eggplant Rollatini in this easy step-by step recipe with eggplant, sweetpotato and spinach!
- 2 eggplants, sliced 1/4" thick
- 2 tsp salt, more if needed
- 1/4 cup EVOO, more if needed
- 2 cups marinara sauce
- 1.5 cups shredded mozzarella cheese
- 1 cup pre-cooked sweetpotato flesh
- 6 oz spinach, wilted in olive oil over medium heat
- 1 cup ricotta
- 1/2 cup shredded mozzarella cheese
- 1/4 cup grated parmesan
- 2 eggs, beaten
Preheat oven to 375
Lay the sliced eggplant on paper towels and sprinkle with salt. Allow the salt to release all the moisture from the eggplant slices, about 20 minutes. Wipe the eggplant slices down with the paper towels and place on baking sheet.
Brush EVOO on each slice, making sure both sides are evenly coated. Bake in the oven for 8 minutes. Eggplant slices should be pliable but not over cooked.
Combine all the filling ingredients in a bowl and stir well to combine.
Place a large dollop of filling on the end of slice (about 2-3 T., depending on size of slice) and spread to the middle. Roll the eggplant up, ending with the loose end underneath to secure. Continue with the rest of the slices.
Spread about 1/2 cup marinara sauce on the bottom of a 13x9 baking dish. Place all the rolled eggplant onto the sauce. Top the eggplant rolls with the rest of the sauce and additional cheese. Bake for 30 minutes. Allow to rest a few minutes before serving.