Eggplant Rollatini

Well, it's official - I am an eggplant farmer.  This was the first summer that I'd tried my hand at eggplant farming and to be honest - I had low expectations.  But, turns out - eggplant is surprisingly easy to grow.  I was so excited when I walked out to my garden one afternoon to find these beautiful plants.

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And it didn't take long for these 2 delicious looking eggplants to grow either. 

So the big question was --- "What in the world do I make with my prized eggplant?"  The answer - eggplant rollatini.  I can think of no better way to highlight my very first home grown eggplant. 

Eggplant Rollatini
1 recipe homemade marinara (I used my lasagna sauce recipe)
2 beautifully home grown eggplant (or store bought)
8 ounces ricotta
4 ounces cream cheese
5 ounces frozen spinach (thawed)
4 Tablespoons Parmesan cheese
1/2 teaspoon basil
1/2 teaspoon oregano
dash of salt

Slice eggplant thinly and lay flat on a baking sheet.

Roast in a 400 degree oven for 10 minutes.

Pour half of the marinara sauce in bottom of a small baking dish.

Combine ricotta, cream cheese, spinach, Parmesan, mozzarella, salt, basil and oregano.  Spread a thin layer onto each roasted eggplant strip.

Roll eggplant up tightly and place in baking dish over sauce.

Top with another layer of sauce and sprinkle with a little extra Parmesan cheese. Bake 20 minutes at 350.

Serve and enjoy.

While I was making my eggplant rollatini, the kids were whipping up some traditional lasagna and we baked them together in the oven.   I have to admit - I sampled both and I liked the eggplant rollatini soooo much better.  It really is good and I'm pretty sure that's not just because I grew my own eggplant.   I love being an eggplant farmer. 

Ciao!

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