All natural; no MSG, no anti-caking agents, no fillers or preservatives.  Simply blended spices.  No Bull!

Ingredients:

1       ea               28 oz can of San Marzano whole, peeled tomatoes in sauce

1       clove           Fresh garlic- very finely minced

Pinch                   Sea salt

2       Tbsp           Fresh Italian parsley- finely minced

3       Tbsp           Extra virgin olive oil

1       large           Eggplant

                           Salt

1/4    C                Canola oil

3       Tbsp           Spice Union French Chef's Blend

2       C                Fresh spinach- packed firm

8       oz               Whole milk Ricotta cheese

2 eggs + 1 yolk    Fresh eggs- beaten together 

3       Tbsp           Freshly grated Parmesan cheese

1       C                Shredded low moisture Mozzarella cheese

​

 

1. Remove the whole tomatoes from the can and reserve the sauce.

2. Taking the tomatoes one at a time, crush them using your hands until they are in rice size pieces. Be sure to remove any stems and skins.

3. Place the crushed tomatoes and reserved sauce into a plastic or stainless steel bowl. Add the garlic, sea salt, 2 tablespoons of parsley and 2 tablespoons of olive oil to the tomatoes. Stir to combine and set the tomato sauce aside at room temperature. 

4. Remove the top and bottom of the eggplant and peel the eggplant.

5. With the eggplant standing tall, cut the eggplant into 1/3 inch thick planks from top to bottom.

6. Lay the eggplant on a baking pan and sprinkle each side with salt. This salt will draw out the bitter acids in the eggplant seeds. Allow the salted eggplant to sit for 30 minutes. 

7. Dry the eggplant with paper towels. 

8. Preheat your grill to at least 400 °F. 

9. Brush both sides of the eggplant with canola oil and season with Spice Union’s French Chef's Blend.

10. Place the eggplant on the grill and cook for 3-4 minutes per side or just long enough for the eggplant to barely cook through. 

11. Set the eggplant on a baking pan in a single layer and allow it to cool to room temperature.

12. In a saucepan with a lid, wilt the fresh spinach with the remaining olive oil over medium heat.

13. Place the spinach on a plate to cool. 

14. Once the spinach cools, hand squeeze as much water out of it and chop it fine.

15. Preheat your oven to 325 °F.

16. In a bowl, combine the ricotta cheese, chopped spinach, egg, egg yolk, Parmesan cheese and 1/2 cup of mozzarella cheese. 

17. Gentle fold together the contents of the  bowl. Vigorous mixing will break the curd in the ricotta cheese and cause your filling to be watery.

18. Divide the ricotta mixture evenly into the middle of each piece of eggplant. 

19. Before you begin to roll your eggplant, prepare a baking dish with half the tomato sauce spread in the bottom of the baking dish. 

20. Gently fold one side of the eggplant over the ricotta filling and roll the eggplant to engulf the ricotta filling. Carefully transfer the rolled eggplant  to your baking dish.

21. Spoon the remaining tomato sauce over the eggplant and place the baking dish into your preheated oven. 

22. After baking the eggplant for 30 minutes, evenly sprinkle the remaining mozzarella cheese over the eggplant. 

23. Continue to bake the eggplant until the mozzarella has melted; about 6-7 minutes. 

24. Plate your Eggplant Rollatini with a bit of the tomato sauce on the plate and a sprinkling of Parmesan cheese.