Ingredients:
3 medium eggplants, sliced ¼-inch thick
Ricotta Filling:
1 cup ricotta cheese
½ cup feta cheese, crumbled
½ cup Parmesan cheese, grated
1 large egg
Salt and pepper, to taste
(Tip: If preparing in advance, cover and refrigerate until ready to use.)
Garlic Spinach:
2 tablespoons olive oil
2 garlic cloves, sliced
2 cups fresh spinach
Tomato Sauce:
1 can (28 oz) San Marzano tomatoes, crushed
½ cup water (to rinse out the can)
3 garlic cloves, minced
1 handful fresh basil leaves
1 ¼ teaspoons kosher salt
Pinch of sugar
Breadcrumbs:
1 cup panko breadcrumbs
⅓ cup Parmesan cheese, grated
1 small garlic clove, minced
3 tablespoons extra-virgin olive oil
½ teaspoon kosher salt
For assembly:
1 ball of fresh mozzarella, torn into pieces
Instructions:
Preheat the oven to 425°F (220°C). Place the eggplant slices on a parchment-lined baking sheet and bake for 20 minutes. Set aside.
Combine crushed tomatoes, water, garlic, basil, salt, and a pinch of sugar in a saucepan. Bring to a simmer over medium heat, then reduce heat and cook for about 15-20 minutes. Remove 1 ½ cups of the sauce and set aside for layering.
Heat olive oil over medium heat in a skillet. Add garlic and cook until fragrant, about 1 minute. Add spinach and cook until wilted, about 2-3 minutes. Discard the garlic before adding the spinach to the rollatini.
Combine ricotta, feta, Parmesan, egg, salt, and pepper in a bowl. Mix well.
Lower oven temperature to 375°F (190°C). Spread a layer of tomato sauce on the bottom of a baking dish. Place 1 tablespoon of cheese filling and a pinch of spinach at the base of each eggplant slice. Roll from the base up and arrange in the baking dish. Spoon the remaining tomato sauce over the rolls and distribute torn mozzarella around the pan.
In a small bowl, combine panko, Parmesan, garlic, olive oil, and salt. Sprinkle the mixture evenly over the assembled rollatini.
Cover the baking dish with foil and bake for 40 minutes. Remove foil and bake an additional 10 minutes, or until the breadcrumbs are golden and the sauce is bubbly.
Let the rollatini cool, then garnish with fresh basil if desired and serve warm.