Ingredients
-
2
-
-
1 1/2
-
1
-
1/2
-
1/2
-
8
-
1
-
1
-
-
-
-
-
-
Directions
This is my favorite way to enjoy eggplant all summer long! Its decadent, low-carb and plant based comfort food at its best yet made light with no breading and no frying. So good and better than most eggplant recipes I order at restaurants which are typically fried and loaded with calories. You may also like this Baked Eggplant Parmesan dish.,,If youre thinking your not a fan of eggplant, I know this recipe will change your mind. The eggplant is sliced so thin (used my mandolin for perfect even slices) that it literally melts in your mouth once baked. Servings are super generous and filling.,Eggplant Parmesan,Eggplant Meatballs,Baked Eggplant Sticks,Stuffed Eggplant Parmesan
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Steps
|
1
Done
|
Sprinkle the Eggplant With Kosher Salt to Help Remove Excess Moisture and Bitterness from the Eggplants Set Aside For About 10 to 15 Minutes Pat Dry With a Towel |
|
2
Done
|
Preheat Oven to 400f. Season the Eggplant With a Little More Salt and Pepper, Then Arrange on Two Parchment-Lined Baking Sheets. cover Tightly With Foil and Bake Until Eggplant Is Tender and Pliable but not Fully Cooked, About 8 to 10 Minutes. |
|
3
Done
|
Spread 1/4 Cup Marinara Sauce on the Bottom of a 13 X 9-Inch Baking Dish. |
|
4
Done
|
in a Medium Bowl, Beat the Egg Then Mix Together With Ricotta, Pecorino Romano, Spinach, Garlic, 1/4 Tsp Salt and 1/8 Tsp Pepper. |
|
5
Done
|
Pat Eggplant Dry With Paper Towels. Dividing the Ricotta-Spinach Mixture (about 2 Generous Tablespoons Each) Evenly and Spoon Onto One End of Each Eggplant Slice, Spreading to Cover. Starting at the Short End, Roll Up Slices and Arrange Them Each Seam Side Down in the Prepared Dish. Top With Remaining Marinara Sauce and Mozzarella Cheese and Tightly Cover With Foil. |
|
6
Done
|
Bake Until the Eggplant Is Very Tender, About 60 Minutes. Remove from Oven and Let Cool 5 Minutes Before Serving With Additional Pecorino Romano If Desired. |
