Great Groceries: Eggplant Rollatini with Spinach and Artichoke

Eggplant Rollatini with Spinach and Artichoke

Another winner from Gia Russa!

2 medium eggplants

salt and freshly ground black pepper to taste

1 large egg

1 cup Gia Russa ricotta cheese

1/2 cup Gia Russa Romano cheese, plus more for serving

1 (10 oz.) package frozen spinach, thawed and squeezed dry

1 tsp. Gia Russa chopped garlic

1/2 cup Gia Russa Artichoke

Bruschetta

1 jar Gia Russa Tomato Basil Sauce

1 1/2 cups shredded mozzarella cheese

Preheat oven to 400º.

Cut the 2 ends off the eggplants. Cut the eggplants lengthwise, into 1/4-inch thick slices and sprinkle with salt. Set aside for about 10 to 15 minutes; pat dry with paper towels. Season the eggplant with more salt and pepper. Arrange on two parchment-lined baking sheets. Cover tightly with foil and bake until eggplant is tender and pliable but not fully cooked, about

8 to 10 minutes; pat dry.

Meanwhile, mix together egg, ricotta, Romano cheese, spinach, garlic and artichoke bruschetta. Spread 2 to 3 tablespoons of cheese mixture onto each slice of

eggplant. Roll up slices and arrange them seam-side-down in a 9 x 13-inch baking dish coated with 1/3 of the jar of sauce. Top with remaining sauce and mozzarella cheese. Cover and bake for 50 to 60 minutes or until eggplant is tender. Let cool 5 minutes before serving.