Eggplant Rollatini w/ Easy Arrabiata Sauce

cozy on up...

We are entering the days of comfort - over-sized sweaters, woolly socks, piles of blankets, and especially food. Baked pasta dishes, pot pie, stew, and more are just around the corner. This dish is completely comforting as well, but it's also a fake out. This dish is actually quite good for you because it's base is eggplant. If you don't love eggplant, this is a good dish for you to try out.

This is a great week night meal. It's quick and easy to make. Roasted eggplant slices are stuffed with a ricotta cheese mixture and baked in a spicy marinara sauce. Of course, comfort food isn't complete without ooey-gooey cheesy goodness. So, this dish is topped with both mozzarella and Parmesan. Cozy on up and make this dish. Here's how...

Ingredients - Serves 4
Rollatini
2 Medium Eggplants
Cooking Spray
Kosher Salt
Black Pepper
1 (15 oz.) Container Ricotta Cheese
1 Egg, beaten
1/4 C Slivered Almonds, toasted
1/4 C Parsley, chopped, more for topping
1/2 C Shredded Mozzarella Cheese
1/4 C Grated Parmesan Cheese

Arrabiata Sauce
Olive Oil
2-3 Cloves Garlic, minced
1/2 tsp. Red Pepper Flakes
2 Bay Leaves
16 oz. Plain Jarred Marinara Sauce



Directions
Preheat the oven to 375 degrees. Prepare two large baking sheets by putting a cooling rack on each. Set aside.

Cut the top and bottom off of each eggplant. Stand an eggplant up on its end and cut 1/2 inch thick planks out of each. Lay the planks on the prepared baking sheets. Spray with the cooking spray and sprinkle each slice with a little salt and pepper. Put the trays into the preheated oven and bake for 10 minutes, switching the trays halfway through.

As the eggplant roasts, make the easy arrabiata sauce. In a sauce pan over med-high heat add 1 T olive oil, garlic, and red pepper flakes. Saute for 30 seconds then carefully pour in the jarred marinara, add the bay leaves, and reduce the heat to low. Continue to simmer until the eggplant is done. Remove the eggplant to cool slightly.

As the eggplant cools, make the ricotta filling. In a medium bowl mix the ricotta, egg, almonds, parsley, and a little salt and pepper. Mix well to combine. Set aside.

Put 1/2 C of the sauce in the bottom of a 2 1/2 quart baking dish. Lay a piece of eggplant flat, put a couple of tablespoons of the ricotta mixture on one end of the eggplant, then roll up. Place in the baking dish seam-side down. Continue rolling the eggplant until all of the ingredients are gone or the baking dish is filled. Be sure to pack the dish tightly with the eggplant.

Next, pour the sauce over the top. Sprinkle with the mozzarella and Parmesan cheeses. Bake for 15-20 minutes or until the cheese is melted and bubbly. Allow the dish to cool for 10 minutes before serving. Each serving is three rollatini. Enjoy comfort without all the guilt!