Eggplant Rollatini

When I was vegetarian for a short year, I basically lived off this dish (and a heck ton of salads and veggie sandwiches). It just hits the spot so right. I'm not going to lie, I would even eat it directly out of the fridge.

This recipe takes a little bit longer to make than some others, but I find it very therapeutic. When I worked at Target, I would make this in bulk and bring it to all my vegetarian coworkers. It was a fun little party!

Serves: 3-4
Prep Time: 20 minutes
Total Time: 1 hour

INGREDIENTS

• 1-2 eggplants, tops removed and sliced about ¼ inch (6mm) thick from top to bottom (not rounds)
• Kosher salt
• 1 x 15-ounce (425g) container ricotta (any fat percentage)
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 tablespoon Italian seasoning
• 1 egg (optional for optimal binding but not necessary)
• ¼ cup grated Parmesan (dry or fresh) plus extra tor garnish
• Juice of ½ lemon
• 1 cup fresh spinach
• 24 ounces (680g) marinara sauce
• 4 ounces (115g) shredded mozzarella
• ½ cup chopped fresh parsley, for garnish
• 1 pound (450g) hot cooked spaghetti orange
• 1 hair pasta

METHOD

1. Preheat the oven to 250°F (120°C).

2. Spread the sliced eggplant on a rimmed baking sheet, and sprinkle both sides of each slice with salt. Bake for 10 minutes per side. Pat dry both sides of each slice with a paper towel and remove any remaining salt to prevent the dish from being too salty.

3. Increase the oven temperature to 350°F (180°C).

4. In a medium bowl, combine the ricotta, garlic powder, onion powder, Italian seasoning, and the egg, if using. Add the Parmesan, lemon juice and spinach, then stir to combine. If the mixture is too dry, add just a little bit of olive oil. You want it a little bit wet, a little bit chaunky, but easy to spoon.

5. Spoon the ricotta mixture down the center of each slice of eggplant. Depending on the size of the eggplant, start with 2 tablespoons filling per slice; if it's a larger eggplant, use about 3 or 4 tablespoons instead. Beginning at the cut top end, roll the eggplant down, over the filling, toward the bottom of the slice, keeping the roll tight so the filling stays inside. Repeat with the remaining slices.

6. Add half the marinara sauce to the bottom of a 9x13-inch (23x33cm) casserole dish. Add the eggplant rolls on top of sauce in a single layer to line the dish. Top with the mozzarella.

7. Bake for 30 minutes or until the cheese is melted or about to start bubbling/browning.

8. Remove from the oven. Garnish with parsley, and serve on top of the hot, cooked pasta with the remaining marinara sauce and a sprinkle of extra Parmesan. Enjoy!

TIPS: If you are Type A and need the slices to be perfect, try using a mandoline slicer. But please please please be very careful not to injure yourself. I know many a chef and carpenter who have some really not-fun stories about sharp tools! But your slices will come out thin.