Recipe by Redneck Epicurean
I must admit, I've never tried this. But the picture in the magazine (something at the doctor's office) looked absolutely delicious. My grandfather loved eggplant, but nobody else in the family did. I thought I'd at least give this a try in the summer when the eggplants and fresh spinach come in. I wish now I'd ripped out the picture for reference. So, if you give this a try, let me know how it turns out!
Top Review by ms.susan
These are great! I low carb and this is a fantastic substitute for lasagna. Next time I'll chop the spinach finely so it mixes better with the ricotta. I'll also use 2 large eggplants because the smaller slices are a bit fiddly to fill and roll. I agree with the first reviewer broiling the eggplant a little longer makes it much easier to work with. YUMMY!
- 1 lb eggplant
- 8 teaspoons dried basil
- salt & pepper, to taste
- 1 (26 ounce) jar marinara sauce
- 6 ounces fresh Baby Spinach
- 1 tablespoon water
- 15 ounces ricotta cheese
- 1⁄2 cup Italian cheese blend, plus
- 8 tablespoons Italian cheese blend, divided
Directions See How It's Made
- Heat the broiler. Peel and cut the eggplant into eight 1/4-inch slices. Brush each slice with oil and sprinkle with 1 teaspoons basil, salt, and pepper. Broil 5 minutes.
- Heat the oven to 400 degrees.
- In a microwave-safe bowl, combine washed spinach and the water. Cook 3 minutes or until wilted. Rinse with very cold water and drain very well. Mix with ricotta cheese and the 1/2 cup Italian blend cheese.
- Spread 1 cup of the marinara sauce in the bottom of a 9x13 baking dish. Roll 1/4 cup of mixture up jelly-roll style in each slice and place on top of the marinara. Pour on the remaining sauce and sprinkle with 1 tablespoons of the Italian cheese on each. Cover and bake 10 minutes. Remove cover and bake 3 minutes more to brown.