I whipped this up last weekend as part of my fortnightly lunches meal prep and I had a few people asking me what is was and how they can make it so here’s the recipe friends.
You will need:
- 2 large eggplants
- 250g spinach (I used the frozen kind)
- 1 jar organic tomato pasatta
- 1 large garlic clove
- 1 1/2 cups light shredded mozzarella
- 1 cup reduced fat ricotta
- 1/2 cup shredded parmasen
- 1 egg
- Pepper to taste
Preheat oven to 200 degrees
Cut the ends off your eggplant then thinly slice your eggplant longways
Pop these on a baking tray/paper and cook in the oven for 10 minutes
Whilst these are cooking in a large mixing bowl combine the spinach (thawed), ricotta, 1/2 cup of mozzarella, finely chopped garlic, egg, and the half cup of Parmesan. Mix well.
Line a large baking dish with baking paper
Pour half of the pasatta sauce on the baking paper. Season with a little pepper.
Remove your eggplant from oven
Scoop a large tablespoon of your cheese mix onto the cooked eggplant and roll it up. Place it face down into your baking dish. Repeat with all of the eggplant.
Next you can pour the remaining passata sauce over your eggplants as well as the remaining cup of modzarella cheese.
Pop this back in the oven for approxietly 35 minutes. Serve.
Spicy chicken breast and eggplant Rollatini. Delicious.