These spinach-and-ricotta-filled roulades make a very beautiful dinner presentation served atop a heap of tomato-sauced linguine, garnished with a sprig of fresh basil. The finished rolatine keep well for several days, and are delicious at room temperature or as sandwich fillings.
Serves: 8Hands-on: 25 minutesTotal: 1 hourDifficulty: Medium
- 1 large eggplant, sliced lengthwise into even ⅛" slices
- 1 lb. ricotta cheese
- 8 oz. shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- 2 tsp. salt, divided
- ½ tsp. ground black pepper
- 1 can (28 oz.) Italian diced tomatoes
- 1½ lbs. fresh spinach, washed and cooked, or 1 lb. frozen spinach, thawed
- 4 cups tomato sauce
- Toss eggplant with 1 teaspoon of salt. Set in a colander over a sink for 15 minutes. Rinse and dry eggplant.
- Heat oven to 350°F. Combine the 3 cheeses in a mixing bowl, and season with salt and pepper. Add diced tomatoes to the bottom of a baking dish.
- Place 1 teaspoon of cooked spinach and a generous teaspoon of cheese mixture at the wide end of an eggplant slice. Roll away from yourself, jellyroll style, and place into a baking dish, with the seam on the bottom. Repeat with remaining eggplant and fillings, lining the finished roulades close together in the baking dish. Bake until cheeses are visibly hot, and the edges begin to brown lightly. Serve on a pool of tomato sauce.