Eggplant Rollatini Rosa is a meatless supper that highlights cheddar and spinach stuffed eggplant prepared in a smooth blended Rosa Sauce. It is the ideal supper formula for your next uncommon event!
Eggplant is one of my extremely most loved exceptional event nourishments. Eggplant dishes have a basic style to them, and, fortunate for me, my better half and I both venerate eggplant. That makes it ideal for a night out on the town at home! Eggplant Parmesan is constantly famous with regards to eggplant dishes, however it's terribly unsurprising, wouldn't you say?
At the point when I truly need to step up my eggplant game and change my eggplant into a dinner that is genuinely additional exceptional, I make my eggplant rollatini!
Hi, Valentine's Day supper thought! These stunning little eggplant rollatini would be the ideal sentimental supper for your Valentine's Day night out on the town at home. You can tell just by taking a gander at them that each and every rollatini was made with affection.
Also try our recipe : HOW TO MAKE TOMATO POWDER & DEHYDRATED TOMATOES #vegetarian #tomato #easy #recipes #dinner
- 1 large eggplant
- 2 teaspoons salt
- 2 tablespoons olive oil
- 1 cup ricotta cheese, split
- 1 egg, beaten
- 1 cup mozzarella cheese, shredded, split
- 1 handful fresh spinach, roughly chopped
- 2 tablespoons pecorino romano or parmesan cheese, grated
- 1 teaspoon Italian seasoning
- 1/2 teaspoon garlic powder
- 1 jar Bertolli® Organic Traditional Tomato & Basil Sauce
- 1 jar Bertolli® Organic Creamy Alfredo Sauce
- 1 tablespoon fresh basil, chopped
INSTRUCTIONS
- Cut the ends off of the eggplant. Slice into 1/4-inch slices to make around 10 slices of eggplant. Arrange sliced eggplant on paper towels. Sprinkle both sides with salt and let sit for 15 minutes.
- Preheat your oven to 400 degrees F. Rinse the salt from eggplant and pat dry with paper towels. Arrange the eggplant slices on a parchment-lined baking sheet. Brush the slices with olive oil on both sides. Bake the eggplant in the preheated oven for 10 minutes.
- Meanwhile, in a large bowl, combine the ricotta cheese, egg, 1/2 cup of the mozzarella cheese, chopped spinach, pecorino romano cheese, Italian seasoning, and garlic powder.
- In another large bowl, combine the Bertolli® Organic Traditional Tomato & Basil Sauce and the Bertolli® Organic Creamy Alfredo Sauce to make the Rosa sauce. Spoon 2 cups of the Rosa sauce into the bottom of a large baking dish.
- To prepare the rollatini, place a heaping spoonful the ricotta mixture onto the thinner end of each slice of eggplant. Roll the eggplant around the cheese mixture. Repeat with the remaining eggplant. Place the rollatinis into the prepared baking dish. Spoon additional sauce over each rollatini and sprinkle with the remaining mozzarella cheese.
Source : bit.ly/2O7yJvC
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