2 large-sized eggplants, washed and sliced thin lengthwise
16 ounces ricotta cheese
1 large egg
1/2 tsp ground nutmeg
1/2 cup shredded mozzarella
1/4 cup grated Romano/pecorino, and three tbsp for sprinkling on top
1/3 lb fresh spinach, washed, drained completely and minced
Extra-virgin olive oil, for drizzling pans
Salt and freshly ground black pepper to taste
Need: 3 cups marinara/tomato sauce, a couple parchment paper covered baking sheets, and a 9×13 baking pan.
Pre-heat oven to 400 degrees.
Slice the eggplants lengthwise into thin slices.
Drizzle olive oil on pans, then place eggplant slices on top. Sprinkle with salt. Roast till lightly browned on both sides, and fork tender, about 4 minutes per side. Remove slices and allow to cool.
In a food processor, or you can cut by hand, take fresh, washed spinach and mince.
In a large bowl, beat egg then mix the ricotta, spinach, Romano cheese, nutmeg, and salt/pepper .
Place a heaping tablespoon of the cheese mixture on the fatter end of the eggplant and roll up tightly.
Place the eggplant rollatini into baking pan, atop sauce, seam side down. Continue with remaining eggplant lining them up tightly in the pan.
Evenly distribute the sauce on top of the eggplant rollatini.
Season with grated cheese and mozzarella.
Bake for 30 minutes, until the cheese is bubbly and slightly browned.