Normally the word eggplant scares me away from just about any recipe, but when I started my health kick a few months ago, I also made a goal to try new things. I found this recipe at Walking on Sunshine, (delightful blog, take a peek) and decided to give it a try. Not only did I like this dish, but it is also husband approved. Impressive I know.
I changed a few minor things including adding more of both types of cheese and using spaghetti sauce instead of tomato sauce, because adding herbs and more cheese always makes my husband more likely to try a dish. Who doesn’t love cheese?
Ricotta Cheese ( I used about half a container)
Shredded Mozzarella Cheese, I used a couple of cups, I like things cheesy.
Peel your eggplant, then cut in very thin slices lengthwise. I have found the thinner the eggplant the better the rollatini, so make sure to cut them very thin.
Fry the slices of eggplant in a little bit of olive oil for a minute or so on each side. This softens the eggplant enough for you to be able to stuff and roll it. Spread some ricotta on each slice and then sprinkle some mozzarella cheese in the center. Roll up the eggplant and place in a baking dish that has a thin layer of spaghetti sauce in the bottom of it. Cover the eggplant with more spaghetti sauce and then add mozzarella cheese. This is were I always double the cheese. Bake at 375 until bubbly, in my oven this takes about 25 minutes to a half an hour.