Eggplant Rollitini

Another winner from Gia Russa!


  • 2 medium eggplants
  • salt and freshly ground black pepper to taste
  • 1 large egg
  • 1 cup Gia Russa ricotta cheese
  • 1/2 cup Gia Russa Romano cheese, plus more for serving
  • 1 (10 oz.) package frozen spinach, thawed and squeezed dry
  • 1 tsp. Gia Russa chopped garlic
  • 1/2 cup Gia Russa Artichoke Bruschetta
  • 1 jar Gia Russa Tomato Basil Sauce
  • 1 1/2 cups shredded mozzarella cheese

Preheat oven to 400º.

Cut the 2 ends off the eggplants. Cut the eggplants lengthwise, into 1/4-inch thick slices and sprinkle with salt. Set aside for about 10 to 15 minutes; pat dry with paper towels. Season the eggplant with more salt and pepper. Arrange on two parchment-lined baking sheets. Cover tightly with foil and bake until eggplant is tender and pliable but not fully cooked, about

8 to 10 minutes; pat dry.

Meanwhile, mix together egg, ricotta, Romano cheese, spinach, garlic and artichoke bruschetta. Spread 2 to 3 tablespoons of cheese mixture onto each slice of eggplant.

Roll up slices and arrange them seam-side-down in a 9 x 13-inch baking dish coated with 1/3 of the jar of sauce. Top with remaining  sauce and mozzarella cheese. Cover and bake for 50 to 60 minutes or until eggplant  is tender. Let cool 5 minutes before serving.

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