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Ingredients1 h 56 m servings 369 cals
Original recipe yields 4 servings
- Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
- Sprinkle kosher salt over eggplant slices. Let excess moisture drain from eggplant, 10 to 15 minutes. Pat dry with paper towels and transfer to baking sheet.
- Bake in the preheated oven until softened, 8 to 10 minutes. Remove from oven and sprinkle with black pepper.
- Combine spinach, onion, and garlic in a saucepan over medium-low heat; cook and stir until spinach is wilted, 3 to 5 minutes. Season with Italian seasoning.
- Mix Parmigiano-Reggiano cheese and ricotta cheese together in a bowl. Stir in spinach mixture until well-combined.
- Spread 2 spoonfuls of spinach mixture evenly over each eggplant slice. Roll up eggplant.
- Spread 1/4 cup marinara sauce in the bottom of a 9x13-inch baking dish. Arrange eggplant rolls seam-side down in the dish. Pour remaining marinara sauce over rolls. Cover with mozzarella cheese.
- Bake in the preheated oven until bubbly and golden, about 1 hour. Cool for 5 to 10 minutes before serving.
- Cook's Note:
- Substitute one 8-ounce package frozen spinach for the fresh spinach if desired.
Per Serving: 369 calories; 15.9 g fat; 36.1 g carbohydrates; 23.8 g protein; 47 mg cholesterol; 1034 mg sodium. Full nutrition
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