Spinach-Stuffed Eggplant Rollatini

With a large eggplant to work with, the first thing that came to mind was using eggplant slices for rollatini. Rather than using the traditional ricotta cheese filling, I opted to use goat cheese and spinach. It was a nice change and even better the following day. The best thing about this dish is that it’s both comforting but light since pasta isn’t used.

1-2 large-sized eggplants
Sea salt and freshly ground black pepper
Can vegetable spray
1 8oz log of goat cheese
2 large eggs, lightly beaten
1/2 cup shredded mozzarella
8 tablespoons grated Parmesan
3 tablespoons toasted pine nuts
1 1/2 cup frozen spinach
1-2 cloves garlic, minced
Extra-virgin olive oil, for drizzling
2 cups fresh tomato sauce, recipe follows
chopped Italian parsley for garnish

Preheat the grill pan and preheat the oven to 375 degrees F.

Place a rack over a large baking sheet. Cut the 2 ends off the eggplant. Cut the eggplants lengthwise, into 1/2-inch thick slices. Arrange eggplant slices onto rack. Sprinkle with sea salt to help remove excess moisture and any bitterness from the eggplants. Set aside for about 10 to 15 minutes. Rinse off the salt from the eggplants and pat dry with a towel. Spray hot grill pan liberally with vegetable spray and then place eggplant slices on the grill until lightly browned on each side and tender, about 4 minutes per side. Remove slices from the grill pan and allow to cool.

In a large bowl, beat eggs until lightly scrambled. Mix the goat cheese in with the egg. Add mozzarella, 3 tablespoons of Parmesan cheese and toasted pine nuts and gently combine. Fold in spinach just to combine. Do not overmix.

Place a tablespoon of the cheese mixture on 1 end of the eggplant and roll up tightly. Place the eggplant rollatini into a greased (with olive oil) 13 by 9-inch baking dish, seam side down. Continue with remaining eggplant.

Evenly distribute the tomato sauce on top of the eggplant rollatini. Season with salt and pepper.
Sprinkle with remaining 5 tablespoons of Parmesan cheese and bake for 25 minutes.

When cooked, drizzle the top with extra-virgin olive oil and garnish with chopped parsley.

1/2 cup extra-virgin olive oil
1 small onion, chopped
2 cloves garlic, chopped
Sea salt and freshly ground black pepper
2 (32-ounce) cans crushed tomatoes
2 dried bay leaves
4 tablespoons unsalted butter, optional

In a large casserole pot, heat oil over medium high heat. Add onion and garlic and saute until soft and translucent, about 5 to 10 minutes. Season with salt and pepper. Saute about 5 to 10 minutes. Add tomatoes and bay leaves and simmer uncovered on low heat for 1 hour or until thick. Remove bay leaves and check for seasoning. If sauce still tastes acidic, add unsalted butter, 1 tablespoon at a time to round out the flavors.

Add 1/2 the tomato sauce into the bowl of a food processor. Process until smooth. Continue with remaining tomato sauce.

If not using all the sauce, allow it to cool completely and pour 1 to 2 cup portions into freezer plastic bags. This will freeze up to 6 months.