Directions

On a large baking sheet tray, line up the eggplant slices, sprinkle both sides liberally with salt and set the tray aside.

Heat the olive oil in a large sauté pan over medium-high heat. Add the onions and sauté them for 5 minutes or until they’re just translucent. Then, add the baby spinach, garlic, oregano, thyme, capers and black pepper and cook everything until the spinach has wilted and the majority of the water is cooked out of the leaves. Turn the heat off and allow the pan to sit on the warm burner.

Heat the oven to broil.

Pat both sides of the eggplant slices dry with a paper towel and toss them together with the Italian salad dressing in a medium-sized bowl until they’re thoroughly coated. Then, rinse off the baking sheet, line up the slices on the tray again and pop it into the oven. Broil the eggplant on each side for 3 minutes or until lightly browned on either side. Remove them from the oven and allow them to cool while making the filling.

Reduce the oven to 375°F.

In a food processor or blender fitted with a blade, blend together 1 1/2 containers of the Crumbled Feta Cheese, the Dragone® Whole Milk Ricotta Cheese, eggs, lemon zest and the spinach mixture until everything is mixed and the spinach is chopped but not totally pureed smooth. If the mixture is too runny, allow it to cool slightly in the freezer until it is a slightly loose ricotta consistency.

Lightly spray an 8x11-inch baking dish with oil and coat the bottom with the tomato garlic sauce.

Working off of the sheet tray with the eggplant slices, spoon 3–4 tablespoons of the cheese mixture onto the eggplant slices and carefully roll them up to make stuffed rollatini. Use a thin spatula to lift the stuffed rollatinis into the prepared dish, and repeat until all of the eggplants are stuffed. Top the eggplant rollatinis with the remaining Crumbled Feta Cheese and the shredded Dragone® Whole Milk Mozzarella Cheese.

Place them in the oven and bake until the filling is hot and bubbly and the cheese on top is starting to brown, about 15 minutes. Broil for an additional 3 minutes for melty, crispy cheese on top.

Serve with a side salad and enjoy a perfect weekday meal!