Wednesday, April 14, 2010
Wheatfield's in Saratoga Springs
1 larger eggplant, sliced lengthwise into 8 slices (peeled if you prefer, though not necessary)
2 egg whites beaten with 2 tablespoons water
Olive oil or canola spray
1 cup ricotta cheese
1 teaspoon Italian seasoning
1/2 cup parmesan or romano cheese (or a blend)
1 cup spinach, cooked, drained, and exess water squeezed out
8 oz. shredded mozzarella cheese
Lightly sprinkle both sides of eggplant slices with salt. Let sit for about half an hour. Wipe slices dry with paper towels. Dip in egg whites and then breadcrumbs. Spray baking sheet with non-stick spray. Place slices on baking sheet and spray tops lightly. Bake slices at 350 degrees F until nicely browned. Remove from oven. Let cool until they can be handled.
Spread cheese mixture over all eight slices. Layer spinach over cheese. Roll up jelly-roll style and secure with toothpicks. Place eight rolls in baking dish and cover with marinara sauce and mozzarella cheese. Cover with foil and bake for 20 minutes at 350 degrees. Remove foil and bake 10 minutes longer.
While eggplant is baking, cook up your favorite pasta.
Serve rollatini with sauce over pasta with grated parmesan or romano cheese.
Photo credits: http://www.saratoga.com/commonimages/BusinessSlideshow/3402-1877-080813094433-1589.jpg;http://agricultureguide.org/wp-content/uploads/2009/04/istock_000005797543eggplant.jpg