Ingredients
21ozmedium Italian eggplant slices,cut lengthwise into 10 (¼-inch thick) slices
kosher salt and fresh black pepper,to taste
1½cupsmarinara sauce
1large egg
½cuppart skim ricotta cheese
½cupPecorino Romano cheese,grated, plus more for serving
8ozfrozen spinach,heated through and squeezed well
1clovegarlic,minced
1cuppart-skim mozzarella,(4oz) shredded
Preparation
Cut the 2 ends off the eggplants. Cut the eggplants lengthwise, into ¼-inch thick slices to have a total of 10 slices about the same size. It’s easiest to do this with a mandolin.
Sprinkle the eggplant with kosher salt to help remove excess moisture and bitterness from the eggplants. Set aside for about 10 to 15 minutes. Pat dry with a towel.
Preheat oven to 400 degrees F.
Season the eggplant with a little more salt and pepper, then arrange on two parchment-lined baking sheets.
Cover tightly with foil and bake for about 8 to 10 minutes until eggplant is tender and pliable but not fully cooked.
Spread ¼ cup marinara sauce on the bottom of a 13×9-inch baking dish.
In a medium bowl, beat the egg then mix together with ricotta, Pecorino Romano, spinach, garlic, ¼ teaspoon salt, and ⅛ teaspoon pepper.
Pat eggplant dry with paper towels. Dividing the ricotta-spinach mixture (about 2 generous tablespoons each) evenly and spoon onto one end of each eggplant slice, spreading to cover.
Starting at the short end, roll up slices and arrange them each seam side down in the prepared dish. Top with the remaining marinara sauce and mozzarella cheese. Tightly cover with foil.
Bake for about 60 minutes until the eggplant is very tender. Remove from oven and let cool for 5 minutes before serving with additional Pecorino Romano if desired.
