Thursday, December 19, 2013

What's to Eat?? Skinny Eggplant Rollatini

Let me guess what's on your mind, eggplant? Yuck! But I am telling you, try this recipe and your taste buds will thank you! At about 230 calories for 2 rollatinis, this decadent, cheesy Italian dish will soon be your go-to favorite way to enjoy this veggie comfort.  With the weather being so cold, this dish is a perfect reason to put on your apron and turn on your oven!
With the eggplant being sliced so thin, each bite will literally melt in your mouth.  And don't let the size get to you; each serving is very generous and you will be stuffed for under 250 calories.  Bon appetit!

What you will need::
2 medium eggplants, cut lengthwise into 7-10 slices
1 1/2 cups of marinara sauce of your liking
1/2 cup part skim ricotta cheese
1 cup(4 oz) of Mozzerella and Parmigiano Reggiano (or you can do any two cheeses of your liking)
4 cups spinach or 1 8oz frozen spinach
1-2 garlic cloves, minced
1/2 an onion, chopped
Kosher salt, italian seasoning, and black pepper, to taste

Go ahead and heat your oven at 400 degrees. Cut the 2 ends off the eggplants.  Now cut the eggplants lengthwise, into roughly 1/4-inch thick until you have about 7-10 slices all about the same size.  I used a mandolin which made this process the easiest. Sprinkle the eggplant with kosher salt to help remove the excess moisture and bitterness from the eggplants.  Keep it aside for about 10-15 minutes and then pat dry with a towel.
Season the eggplant with a little more salt and pepper, then arrange onto a parchment-lined baking sheet.  Bake the eggplant until it is TENDER AND PLIABLE but NOT fully cooked, for about 8-10 minutes. 

In a saucepan, go ahead and pour just enough oil to cook the onions and garlic(about a teaspoon worth). Add your onions and garlic and let it cook for a few minutes.  Then add your italian seasoning.

Now add your spinach and let it cook for a few minutes until it wilts.

In a medium bowl, mix the ricotta, parmingiano, and the mixture you just made.  

Now get your almost cooked eggplant slices and add about two spoons of the mixture.

Spread it evenly through the slice and then roll it up.

Spread about 1/4 of a cup marinara sauce on the bottom of a baking dish.  I used a 13x9 inch dish. 

Add your rolled up eggplants onto the baking dish.  Top  off the remaining marinara sauce and cheese onto the rollatinis and bake for about 60 mins, still at 400 degrees.

Let it cool for about 5-10 minutes and serve with roman cheese if desired!
Grab a bottle of vino, a baguette, and some of the parsley dipping oil I know you made ;) [[Get the recipe here!]]
Check back tomorrow for some Christmas Friday Favorites!
ps, don't forget to =)


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