Healthy Recipes

Directions

1. 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.

2. Pat dry

   Remove from colander and place eggplant on clean dry cutting board, pat dry with paper towel.

3. Dip eggplant

   Using 2 plates or shallow bowls place beaten egg in one plate and flour in another. Dip each eggplant slice in egg then flour.

4. Cook

   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.

5. Defrost spinach

   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.

6. 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.

7. Mix

   Remove from heat and place in mixing bowl, add spinach, egg, salt, and pepper. Mix well.

8. Preheat oven

   Preheat oven to 350°.

9. Roll eggplant

   Lay the eggplant on a cutting board and spread 1-2 tablespoon(s) of spinach mixture on each eggplant slice and roll them up.

10. Add marinara

    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.

11. Pour remaining marinara

    Pour remaining marinara sauce over the eggplant.

12. Bake

    Cover with foil and bake 25 minutes. Uncover and bake another 10 minutes until the eggplant is soft and golden.