Eggplant Rollatini - KTVN Channel 2 - Reno Tahoe Sparks News, Weather, Video

Eggplant Rollatini

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Makes about 6 servings

Olive oil cooking spray
Olive oil to lightly coat eggplant
1 ½ lb Eggplant, cut lengthwise into ¼-inch thick slices
½ tsp Sea salt
1/ tsp Freshly ground black pepper
2 cups Your favorite marinara sauce
3 ea Red bell peppers, roasted, peeled and seeded
1 cup Part skim milk ricotta cheese
1 ea Egg, large
½ cup Arugula, chopped
1 tsp Freshly grated lemon zest
2 ea Garlic cloves, minced
10 ea Large basil leaves, chopped
2 tbls Grated parmesan cheese

Preheat the oven to 375F

Line a sheet pan with tin foil and spray with cooking spray. Arrange the eggplant in a single layer on each pan, then lightly coat each slice with olive oil on each slice, both sides and lightly season with salt and pepper. Roast for about 5 minutes – until the eggplant is tender and golden brown. Remove and allow to cool.

In a blender, add the roasted red bell peppers, add the marinara and blend until you achieve a smooth puree. In a medium bowl, add the ricotta, and whisk in the whole egg. Then add the lemon zest, basil, arugula, garlic and fold it in gently.

In a 9x12 inch baking dish, spray with cooking spray and then poor enough of the red bell pepper puree to lightly coat the bottom of the pan. Spread some of the ricotta mixture on top of the eggplant leaving about an inch at the end uncoated. Then roll the eggplant up and place in the baking dish seam side down. Spoon the remaining sauce over the top of all the eggplant rolls, and bake uncovered for 20 minutes. Remove from the oven and sprinkle the parmesan cheese on top.

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