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Eggplant rollatini with spinach

Citronlimette
  • 45 minutes
  • Serves 4

INGREDIENTS

1/4 tsp

Basil, dried

2

Eggplants, large

1/4 tsp

Oregano, dried

1 10 ounce package

Spinach, frozen

3

Egg

2 cups

Marinara sauce

1 cup

Flour

1/2 tsp

Pepper, fresh ground

1 tsp

Salt

2 cups

Breadcrumbs

1 cup

Mozzarella

1/4 cup

Parmesan cheese

1 cup

Ricotta cheese

1

Spinach and cheese mixture

1 tbsp

Water