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Eggplant Rollatini
Description
Tender eggplant and prosciutto wrapped around herb-spiced ricotta and chopped spinach.
Ingredients
- FOR THE EGGPLANT:
- 2 whole Large Eggplant
- 1 teaspoon Pepper
- 1 teaspoon Onion Powder
- 1 teaspoon Garlic Powder
- ½ jars (24 Oz. Size) Pasta Sauce
- 4 ounces, weight Sliced Prosciutto
- Olive Oil Cooking Spray
- FOR THE FILLING:
- 30 ounces, weight Ricotta Cheese
- 1 teaspoon Garlic Powder
- 1 teaspoon Onion Powder
- 1 teaspoon Paprika
- 1 teaspoon Pepper
- 2 cups Fresh Spinach, Chopped
Preparation
1. Preheat oven to 400 F. Slice eggplant lengthwise in ¼ inch thick slices. Spray a rimmed baking sheet with olive oil cooking spray. Lay eggplant slices in a single layer on the baking sheet. Sprinkle spices on the eggplant. Bake in the oven for 10 minutes. Remove from oven and set aside.
2. Spread pasta sauce in the bottom of a 9×12 glass baking dish.
3. Make the filling. In a medium bowl add cheese, spices and spinach. Mix together until evenly distributed. Lay a slice of prosciutto on each slice of eggplant. Place 2 tablespoons of the cheese mixture at the base of a slice of the eggplant. Roll up the eggplant and place the roll seam side down in the glass baking dish. Repeat for the rest of the eggplant.
4. Bake in the oven for 10 minutes or until warmed through. Serve and enjoy!
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