This decadent, cheesy Italian comfort dish is my favorite way to enjoy eggplant and now that the weather is getting cooler, a great excuse to turn on your oven. Thin slices of eggplant are baked, then stuffed with ricotta, parmesan and spinach and baked with my homemade marinara sauce and topped with melted mozzarella cheese. Folks, this dish is restaurant quality (without the frying and extra fat you'd get in a restaurant).
If you're thinking your not a fan of eggplant, I know this recipe will change your mind. The eggplant is sliced so thin (I used my mandolin for perfect even slices) that it literally melts in your mouth once it's baked. A serving is super generous, you'll be stuffed for under 250 calories. And it's meatless, so you can save this for meatless Mondays (but honestly I can eat this every day).
In the past I've sliced my eggplant a little thicker, but trust me, it's just not the same. I prefer to use two medium eggplants so my slices all come out even in size (can you say OCD?) and I save the odd-sized pieces for another recipe (chop it up and simmer it in marinara for a delicious Eggplant and Tomato Sauce). But if you prefer to use one large one and don't mind all your rolls coming out different sizes, go for it. This recipe is a little more time consuming, so save this for the weekend when you can play some music and sip some wine while you cook… Bon Appetit!
PS- for those who want to know what brand of Mandolin, it's available on Amazon, it's from OXO (click to see).
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