15 minutes​

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70 minutes

4

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1. Start by slicing the eggplant along the length. Cut thin slices.

2. Take a deep pan and bring some water to a boil. Have enough water so that your slices can completely submerge in it. Lots of people bake the eggplant slices I like to boil them. Eggplant does not have a lot of water in them and baking makes them tough. Baking will also take you more time. Boiling the slices will make them softer and will save you time

3. Drop the slices into the boiling water and boil for about 15 mins or till they are cooked

4. In the meantime we can prepare the marinara

5. Take a pan and pour 2 tbsp of olive oil. Keep the pan on medium heat

6. Add onions and garlic, sautee on medium flame till they are golden. Also add salt and pepper

7. Now add tomatoes  and sautee till they  lose all of the water and become like a paste (about 15-20 mins). Stir every 5- 10 mins

8. Finally add oregano, basil, crushed red pepper and stir well. Turn the heat off

9. Let the pan and its contents cool down

10. Take the contents of the pan and put them in a blender. Blend on high for a couple of minutes till it becomes like a sauce

11. At this point in time your eggplant slices should be done. Take the slices out using a fork or a slotted spoon and let them cool for 10 mins

12. Preheat Oven at 400F

13. Take a small pan or a bowl and steam a cup of spinach

14. Take a bowl and to that add the steamed spinach, ricotta cheese, salt, pepper and garlic powder. Mix well

15. Take an oven safe container and pour half of the marinara sauce in the container

16. Take the eggplant slices and place 2 tbsp of the mixture from step 14 in the middle of the eggplant. Roll along the length and place them in the oven safe container. Ensure the area with the seam faces down.

17. Now pour rest of the marinara on top

18. Sprinkle shredded mozzarella cheese on top

19. Bake for 30 mins. And at the end of baking broil for 10 mins on Low

20. Serve your Eggplant Rollatini with Love.