Bubbly, cheesy, warm and comforting but light enough for summer, this eggplant involtini is the perfect dish for any season.
Eggplant Prep: Preheat your oven to 400ºF. Season each eggplant slice with salt and pepper and drizzle a little olive oil. Arrange on a baking sheet (line with foil or parchment to prevent sticking) and bake just until soft enough to roll, about 10 minutes.
Filling: In a bowl, stir together the ricotta cheese, few tablespoons grated Parmesan cheese, defrosted spinach, egg (if using) and salt and pepper. (You will have extra filling so you can scale up the recipe with one more eggplant.)
Assembly: Spread a light layer of pasta sauce inside a casserole dish. Place one to two tablespoons ricotta-spinach filling on an eggplant slice and roll. Lay in the casserole dish, repeating until you've used all your eggplant slices. Add another layer of pasta sauce on top of the rolled eggplants followed by the sliced mozzarella then a few tablespoons of peso sauce. You can also sprinkle more Parmesan cheese if you like.
Bake: Bake at 400ºF for 20 minutes or just until golden and bubbly on top. Serve warm.
Filling: The filling will be enough for two eggplants so you can either scale down the filling amounts or bake an extra eggplant.
Sauce: Use as little or as much as you like.
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