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Categories:
eggplants salt black pepper marinara sauce eggs raw spinach Feta oregano parsley basil pecorino romano goat cheese
Viewed: 47 - Published at: 7 years agoIngredients
- 2 eggplants
- 1/2 teaspoon sea salt
- 1/2 teaspoon black pepper
- 1.5 cup marinara sauce
- 2 eggs
- 3 cups raw spinach
- 4 ounce feta
- 1 teaspoon dried oregano
- 1 teaspoon parsley
- 1 teaspoon dried basil
- 2 cups pecorino romano, grated
- 1 cup goat cheese
Method
- Preheat oven to 450 F.
- While your oven is heating up, cut the ends off of the two eggplants and then slice lengthwise.
- Place the eggplant slices on a baking sheet lined with parchment paper and sprinkle with salt and pepper.
- Bake for 12-15 minutes, remove and allow to cool.
- Reduce heat to 400 F.
- In a medium bowl, mix the eggs, goat cheese, spinach, oregano, parsley, basil, 1 cup pecorino romano, 1/2 cup raw sheep cheese, salt and pepper, mixing until well combined.
- In a 9x13 baking dish, add 3/4 cup marinara.
- Place 1/4 cup cheese mixture onto one end of the sliced eggplant, then roll it up and transfer to baking dish, continuing until baking dish is full.
- Cover with remaining marinara and cheese.
- Bake for 25 minutes and allow to cool for 10 minutes before serving.
