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Eggplant Rollatini with Ground Turkey, Spinach & Three Cheeses
Eggplant Rollatini with Ground Turkey, Spinach & Three Cheeses!
Equipment
- oven
- Baking Sheet
- skillet
- Chefs Knife
- Pastry brush
- 9 x 11 inch casserole dish
- Large bowl
- spatula
Ingredients
- 1 whole eggplant sliced lengthwise about 1/4 inch thick
- 5 tablespoons olive oil
- 0.5 pound ground turkey
- to taste none salt
- to taste none freshly ground pepper
- 1 cup fresh ricotta cheese
- 8 ounces fresh mozzarella cheese 4 ounces shredded and the rest sliced
- 3 tablespoons Parmesan cheese plus extra for sprinkling
- 1 egg white
- 1/5 teaspoon salt
- 1/4 teaspoon freshly cracked pepper
- 1 teaspoon dried oregano
- 2 cups fresh baby spinach torn into small pieces
- 2 cups prepared tomato sauce
- to garnish none fresh basil leaves
Instructions
- Preheat the oven to 400 degrees.
- Wash the outside of the eggplant and pat dry. Slice the eggplant about 1/4 inch thick lengthwise.
- Brush the eggplant with the olive oil and place on a baking sheet. Roast for 20 minutes, flipping eggplants halfway through roasting.
- While the eggplant is roasting, heat 2 tablespoons olive oil in a skillet and add in the ground turkey, seasoned with salt and pepper. Cook for about 5-7 minutes, until no longer pink, making sure to break up the meat as it cooks. Remove and allow to cool for 5 minutes.
- In a large bowl, combine the ricotta, shredded mozzarella, Parmesan cheese, egg white, additional salt and pepper, oregano, and spinach, mixing well.
- Once the eggplant has finished roasting, allow to cool for about 10 minutes. Keep the oven set at 400 degrees.
- Take each piece of eggplant and spread out about 2 tablespoons of the cheese mixture onto each piece, followed by 1 tablespoon of the turkey mixture. Carefully roll up the eggplants and place seam side down in a 9 x 11 inch casserole dish with about 1/2 cup of the tomato sauce spread out on the bottom. Nestle the eggplant in the dish. When filled, add sauce on top of the eggplant, and sprinkle with more grated cheese and sliced mozzarella.
- Place in the 400 degree oven and bake for 30 minutes.
- Serve with additional grated Parmesan cheese and garnish with fresh basil. May serve with a salad.
Nutrition
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Hello, I'm Yvette
Well, hello there! Thank you for taking a look. I hope you stay awhile and revisit often. I’m Yvette, and the recipes you will find here are easy to follow from my home and world travels all with pics included. They are prepared with whole food, seasonal ingredients that nourish your body and will make your culinary experience smooth. Most are very easy and quick while some are nurtured with longer preparation time for a Sunday or holiday event.
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Yvette
Hi, I’m Yvette! I enjoy creating recipes that I love making for my family and friends, and I’m excited to share them with you. I also have a deep passion for traveling and experiencing the diverse cuisines of different places. Each location has its unique style and flavors, and I want to bring those to you through my recipes. Each journey opens my eyes to a tapestry of flavors and culinary traditions from around the globe. From the zesty spices of street food vendors to the rich aromas from local kitchens, every destination has its own story and unique palate. I’m excited to infuse these experiences into my recipes, inviting you to savor a taste of the world without leaving your home. So, settle in, choose a destination that captivates your heart, and let’s embark on a delightful culinary experience together as we explore new flavors and create unforgettable meals!
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