Eggplant Rollatini Recipe

Ingredients

• 4 T olive oil
• 2 garlic cloves, minced
• 2 medium-sized eggplants (about 3 pounds), peeled, and sliced lengthwise into 3/8-inch thick strips
• salt and black pepper
• 2 cups marinara sauce
• 2/3 cup prepared basil pesto
• 4 ounces mozzarella cheese, grated (about 1 cup)
• 1 cup freshly grated Parmesan cheese
• 2 handfuls of fresh baby spinach
• 2/3 cup oil-packed sun-dried tomatoes (optional)

Instructions

1. 1

   Preheat oven to 425 degrees F. Grease two...: Preheat oven to 425 degrees F. Grease two rimmed baking sheets.

2. 2

   Combine the oil and garlic in a small...: Combine the oil and garlic in a small bowl. Brush the oil on one side of the eggplant slices and arrange them in a single layer on the baking sheets. Season with a pinch or two of salt and pepper.

3. 3

   Place the baking sheets side by side in...: Place the baking sheets side by side in the oven (if possible). Roast for 20-25 minutes, until well browned and very tender, turning once halfway through cooking. Also rotate your pans.

4. 4

   Remove from the oven and reduce temperature to...: Remove from the oven and reduce temperature to 375 degrees F.

5. 5

   Spread about 1 cup of the marinara sauce...: Spread about 1 cup of the marinara sauce in the bottom of a 9x13-inch baking dish. Spread each eggplant slice with a spoonful of pesto and top with a pinch of each kind of cheese, a few spinach leaves and a couple of sun-dried tomatoes. Roll up and place seam side down in the baking dish. Spoon remaining sauce over the rolls and sprinkle with remaining cheese.

6. 6

   Bake for 15-20 minutes until cheese is melted...: Bake for 15-20 minutes until cheese is melted and the rolls are heated through. Serve hot.