Baked Eggplant Rollatini with Spinach and Ricotta
Thin lengthwise slices of eggplant roasted until pliable, rolled around a garlicky ricotta, Parmesan and spinach filling, nestled in marinara, topped with mozzarella and baked until bubbling. No frying and no breadcrumbs, so it's lighter than the restaurant version but every bit as comforting.
At a glance
Ingredients and method are in the app
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