Skinny Eggplant Rollatini


Skinny Eggplant Rollatini



Ingredients
  •     2 large eggplants
  •     1 cup reduced fat ricotta 9 oz/ 250 g
  •     1 1/2 cups shredded light mozzarella divided in 1/2 cup and 1 cup
  •     1/2 cup shredded Parmesan
  •     9 oz frozen spinach / 250 g, thawed and squeezed to remove as much liquid as                possible
  •     1 egg
  •     1 clove garlic germ removed, minced
  •     salt and pepper to taste
  •     1 cup tomato passata or marinara


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