3 Eggplants, sliced
1 Tbsp Olive Oil
1 Clove Garlic
12 oz Spinach
12 oz Whole Milk Ricotta
1 Roasted Red Pepper, diced
1 Large Egg
24 oz Container of Tomato Sauce
1 Tbsp Oregano
1/2 Cup Parmesan Cheese
1 Cup Mozzarella Cheese
1/2 Cup Bread Crumbs
Salt & Pepper
Preheat oven to 350F. Lightly spritz 2 baking sheets with olive oil.
Cut off 2 sides of each eggplant & slice lengthwise into 1/4 inch slices.
Lay eggplant slices on baking sheet & salt generously. Let sit for 2-5 minutes until water starts to show. Remove water by patting with a paper towel.
Bake for 12-14 minutes, or until edges start to brown slightly. Slices should be pliable and flexible, but not crispy.
Heat olive oil in a non-stick skillet. Add garlic and cook until fragrant. Add fresh spinach and toss until fully wilted. While in pan, press down firmly to remove excess water. Drain and dry spinach.
In a medium bowl, combine ricotta cheese, roasted red pepper, spinach and egg.
In a separate bowl, stir together tomato sauce and dried oregano. Layer bottom of baking sheet with sauce.
Working one roll at a time, place a 1-2 Tbsp at the edge of an eggplant slice. Roll up and place, seam side down, in a baking dish.
Top eggplant rolls with remaining tomato sauce, bread crumbs, mozzarella and Parmesan cheeses.
Bake, uncovered, for 20 minutes. Separate into 5 containers.
Nutrition Information: (Makes 5 Servings) 461 Calories, 22g Fat, 46g Carbs, 25g Protein