Tools You'll Need
- Measuring Cups
- Measuring Spoons
- Chef’s Knife
- Cutting Board
- Shallow Baking Dish
- 1 large eggplant, peeled and thinly sliced, lengthwise
- Kosher salt
- 2 eggs, beaten
- ½ cup almond flour*
- ¾ cups marinara sauce
- ¼ cup olive oil
- 2 tablespoons olive oil
- 1 onion, finely diced
- 1 (16 oz.) package frozen chopped spinach, defrosted and squeezed dry
- ½ cup ricotta cheese
- 1 egg, beaten
- 2 garlic cloves, minced
- Salt and pepper to taste
- Freshly grated Parmesan (optional)
Let eggplant sit
Place eggplant slices in a colander and sprinkle with a good pinch of kosher salt to pull the water and bitterness out. Allow eggplant to sit for approximately 30 minutes.
Remove from colander and place eggplant on clean dry cutting board, pat dry with paper towel.
Using 2 plates or shallow bowls place beaten egg in one plate and flour in another. Dip each eggplant slice in egg then flour.
Heat enough oil to coat the bottom of a large sauté pan. Cook eggplant till golden brown (about 3 minutes per side). Set on paper towels to drain.
While waiting on the eggplant, defrost spinach in a strainer over a bowl. Once defrosted use a clean dishtowel or your hands to squeeze remaining water out till dry.
Sauté onion and garlic
Heat oil in a pan and sauté onion for approximately 5 minutes add garlic and cook for another 5 minutes until onion and garlic are translucent.
Remove from heat and place in mixing bowl, add spinach, egg, salt, and pepper. Mix well.
Preheat oven to 350°.
Lay the eggplant on a cutting board and spread 1-2 tablespoon(s) of spinach mixture on each eggplant slice and roll them up.
Place 1–2 tablespoon(s) of marinara on the bottom of a shallow baking dish. Arrange the eggplant rolls side by side in the baking dish.
Pour remaining marinara
Pour remaining marinara sauce over the eggplant.
Cover with foil and bake 25 minutes. Uncover and bake another 10 minutes until the eggplant is soft and golden.