Eggplant Parmesan Roll-Ups
Eggplant Parmesan Roll-Ups might be just the hor d'oeuvre you are searching for. This recipe serves 4.
Eggplant Rollatini
Ingredients
- 1 1/2 pounds whole milk ricotta
- Olive oil, to coat pans
- 2 large eggplants
- 5 eggs
- Salt and freshly ground black pepper
- All-purpose flour, for dredging
- 2 packages (about 12 ounces per package) frozen spinach, thawed and strained
- 2 to 3 garlic cloves, finely chopped
- 3/4 cup grated Romano or Parmesan
- 3 1/2 cups jarred tomato sauce
- 1/2 to 3/4 pound shredded mozzarella
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