Eggplant Rollatini or rolls stuffed and smothered in the best tomato sauce and parmesan and melted mozzarella cheese, cooked to perfection. stuffed with a spinach and ricotta filling that is nice and silky. A meal that is both fast and uncomplicated and it is certain to be enjoyed by everybody! Cannelloni with spinach and ricotta filling is comparable to a lighter and lower-carb version of eggplant rollatini, which is another one of my favorite comfort foods. This meal is prepared by combining a straightforward tomato sauce with a typical filling of spinach and ricotta, which is outstanding in its own right due to its silkiness, creaminess, and exquisite combination of cheeses. 
After that, it is roasted in the oven until it is bubbling, golden, and has a very satisfying level of saltiness. HOW TO SET YOURSELF UP FOR SUCCESS WITH THE EGGPLANT Is it necessary to salt the eggplant before beginning to prepare this dish? For this particular recipe, I do not believe the extra step to be necessary, thus I do not put in the effort to complete it. After trimming off the stem ends of the eggplants, I cut them lengthwise into slices that are about 1 centimeter (14 inches) thick. Instead of grilling or frying the eggplant, which takes more time, I bake it for approximately fifteen to twenty minutes, or until it is just soft enough, so that it can be easily wrapped. Directions After the oven has been preheated, cut the eggplant or aubergine lengthwise into slices that are 1 cm (14 inches) thick. Put the pieces on a baking sheet that has been coated with parchment paper, brush them with a little olive oil, and bake them for fifteen to twenty minutes, or until they become soft. Put aside to cool off by itself. While you wait for it to happen, get the olive oil hot in a skillet or frying pan. After adding the spinach, continue to toss it often to keep it from burning until it wilts completely. Remove from the pan, and then set aside to cool. Squeeze off any excess water that may be contained in the spinach. After the shallot and garlic have been sautéed for one minute, the chopped tomatoes, water, tomato purée, oregano, salt, and pepper are added to the pan. Allow the sauce to simmer and gradually reduce in volume for fifteen minutes. After the spinach has been finely chopped, it should be put into a large bowl. Ricotta, Parmesan, and Nutmeg should be combined with a pinch of salt and pepper before being added to the dish. After everything is put together, it has to be well combined. 
Before wrapping each slice of eggplant, spread the middle with a heaping spoonful of the ricotta mixture and set it aside. This will allow you to form roll-ups out of the eggplant. Proceed with the rest of the ricotta and eggplant mixture in the same manner. Place three-quarters of the tomato sauce in the bottom of a baking dish. After the eggplant roll-ups have cooked, place them in the skillet and cover them with the leftover sauce. After you have added the mozzarella, place the dish in the oven and bake it for twenty to twenty-five minutes, or until the cheese is golden and melted and the food is fully cooked. HOW TO COMPLETE THIS TASK IN ADVANCE It is quite easy to make this eggplant rollatini ahead of time; simply leave them in the refrigerator (covered) for up to a day before baking them. This may be done for as long as two days. You might also try freezing it first, then letting it completely thaw before baking it. This is another option. RECIPE SUGGESTIONS The eggplant need not be salted for this dish (aubergine). Cut the eggplant into uniform slices no thicker than 1cm (1/4 inch) to guarantee equal cooking; otherwise, it would be hard to roll. 
The size of the eggplant will determine how many slices are needed. Two eggplants typically provide twelve slices, which may be enough to feed four to six people (2-3 rollatini each).
- The eggplant may also be grilled to give it a charred flavor.
- Take care to squeeze out as much moisture as you can from the spinach.
- You may top the rollatini with any lovely melting cheese, but I like mozzarella because of its mild flavor.
- By placing layers of eggplant between the ricotta and tomato sauce in this meal, it is simple to change it into lasagna.
- Five minutes should pass before serving.
Ingredients
- 2 eggplants (aubergine)
- 15 oz (400g) canned chopped tomatoes
- 1 shallot
- 2 cloves of garlic
- ½ tablespoon tomato paste
- ½ teaspoon oregano
- 1 pinch of nutmeg
- 5 oz (250g) Ricotta
- 5 oz (1 ⅛ cup/240g) spinach
- 1 ball of mozzarella
- 1 tablespoon parmesan
- salt and pepper to season
Instructions
- 350 degrees Fahrenheit/180 degrees Celsius should be the oven's temperature. Slice the removed eggplant/aubergine tops into 1 cm/14 inch thick slices. Bake for 20 minutes, or until tender, on a baking sheet covered with parchment paper. Set apart to cool.
- While waiting, wilt the spinach by adding it to a pan with a half spoon of olive oil and tossing often to avoid burning. Remove from the pan and set on a rack for cooling.
- One tablespoon of olive oil should be heated in a frying pan to begin the tomato sauce. Chop the shallot and garlic, and add them to the pan.
- After one minute, add the tomato cubes. Add the tomato paste, oregano, salt, pepper, and any more tomatoes in the can to the sauce after rinsing them with 14 cups (60 ml) of water. The sauce will simmer and decrease in fifteen minutes.
- Before chopping the wilted spinach finely and putting it into a large mixing bowl, squeeze any excess moisture out of it. Ricotta, parmesan, nutmeg, and a dash of salt and pepper are combined in a mixing dish. Everything has to be well blended.
- Place a heaping spoonful of the ricotta mixture in the center of each eggplant slice before rolling it up to make the eggplant roll-ups. With the remaining eggplant and ricotta mixture, continue stacking.
- Tomato sauce should fill a baking pan to the 3/4 mark. The leftover sauce should be spread over the eggplant rolls before placing them in the baking dish. Bake for 20 to 25 minutes, or until everything is well heated through and the mozzarella is golden and melted.