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Eggplant Roll-Ups with Spinach and Ricotta

Ingredients 2 eggplants 15 oz canned chopped tomatoes1 shallot2 cloves garlic1/2 tbsp tomato paste1/2 tsp oregano1 pinch nutmeg8.5 oz Ricotta8.5 oz (1 1/8 cup) spinach1 ball mozzarella1 tbsp parmesansalt and pepper to taste Instructions Preheat the oven to 350F. Cut the tops off the eggplant then cut into slices around 1/4 inch thick. Place on… Continue reading Eggplant Roll-Ups with Spinach and Ricotta