Spinach & Cheese Eggplant Rollatini

Hands down, AMAZING. Definitely a fave eggplant recipe, and this one isn't even pan-fried! I just love the recipes at SkinnyTaste, and this one is no different. It would be a recipe better saved for the weekend, since it requires more time - or in my case, a teacher who has all the time in the world during the summer. :) Full disclosure, I may have eaten half the recipe all my myself...

Also, if you don't like eggplant, you won't even know it's in this recipe... AND I really dislike spinach, but that didn't stop me from eating half of this!!

Be sure to check out some other eggplant recipes I've tried:
Oven-Fried Eggplant
Eggplant Lasagna
Eggplant Roll-Ups (similar, but these are pan-fried & no spinach)
Eggplant Parmigiana

2 medium Italian eggplants, cut lengthwise into 10 (1/4-inch thick) slices (21 oz total when sliced)
salt and fresh black pepper, to taste
1 1/2 c marinara sauce (just whatever is your fave)
1 large egg
1/2 c part skim ricotta cheese
1/2 c grated Pecorino Romano cheese, plus more for serving
8 oz frozen spinach, heated through and squeezed well
1 garlic clove, minced
1 c (4 oz) shredded part-skim mozzarella

Cut the 2 ends off the eggplants. Cut the eggplants lengthwise, into 1/4-inch thick slices until you have a total of 10 slices about the same size. It's easiest to do this with a mandolin. Sprinkle the eggplant with salt to help remove excess moisture and bitterness from the eggplants. Set asidefor about 10 to 15 minutes. Pat dry with a towel.

Preheat oven to 400°F. Season the eggplant with a little more salt and pepper, then 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 to10 minutes. I only cooked mine 6 min.

Spread 1/4 cup marinara sauce on the bottom of a 13 x 9-inch baking dish. In a medium bowl, beat the egg then mix together with ricotta, Pecorino Romano, spinach, garlic, 1/4 tsp salt and 1/8 tsp pepper.

Pat eggplant dry with paper towels. Dividing the ricotta-spinach mixture (about 2 generous tablespoons each) evenly and spoon onto one end of each eggplant slice, spreading to cover. Starting at the short end, roll up slices and arrange them each seam side down in the prepared dish. Top with remaining marinara sauce and mozzarella cheese and tightly cover with foil.

Bake until the eggplant is very tender, about 60 minutes. (I only baked mine 45 min & it was perfect). Remove from oven and let cool 5 minutes before serving with additional Pecorino Romano if desired.

Original recipe found here.

No-Boil Mushroom Lasagna

This is another easy dish that you don't have to pre-cook at all! Not the noodles, not the mushrooms. Mmm, mmm, mmmm!

nonstick cooking spray

2 c reduced-fat ricotta cheese

½ c chopped fresh basil

2 tbsp fresh flat-leaf parsley, chopped

1 c grated Parmigiano-Reggiano

salt/pepper

4 ounces (about 8 sheets) no-boil whole wheat lasagna noodles

10 oz sliced cremini mushrooms

4 oz white button mushrooms

½ c shredded reduced-fat mozzarella cheese

Preheat the oven to 350°F. Coat the inside of an 8 x 8 x 2-inch baking pan with cooking spray and set aside.

In a medium bowl, add the ricotta, basil, parsley, and ¾ cup Parmigiano-Reggiano. Mix with a spoon until blended. Season with salt and pepper to taste. Set aside.

Line the bottom of the prepared baking pan with two lasagna sheets. Top with ½ cup of the cheese mixture. Using the back of a spoon, spread the mixture so that the noodles are covered. Top with a layer of mushrooms. Repeat the procedure two more times. On the last layer, place two lasagna sheets on top of the mushrooms. Spread a layer of the remaining cheese mixture on top. Scatter the mozzarella and remaining Parmigiano-Reggiano on top.

Cover tightly with foil and bake in the oven for 30 minutes.

Raise the temperature of the oven to 425°F, and bake for another 15 minutes. Uncover the dish and continue to bake for another 15 minutes or until the top is golden brown.

Original recipe found here.

Easy Skillet Lasagna

I love this for several reasons: 1) it's really delicious, 2) one serving is only 275 calories, 3) it's easy and super fast. This will be a great dish to make during the school year - because it's quick and easy. The recipe called for 2 cans diced Italian tomatoes. I used some of my mom's whole canned tomatoes I crushed up and her tomato sauce. Then I just added some Italian seasoning. Yum. If you don't include the time it takes to cook the lasagna noodles, this recipe is ready in about 12 minutes! Oh, and this is a meatless dish, but obviously you could add meat.

1 1/2 tablespoons extra virgin olive oil
1 large onion, chopped
1 c mushrooms, chopped
2 garlic cloves, minced
2 (14.5 oz) cans Italian diced tomatoes, drained
1/4 c tomato sauce
3 basil leaves, chopped
1/4 tsp black pepper
1 tsp sea salt
1/2 c skim ricotta cheese
1/2 c part skim mozzarella cheese
3 tbsp Parmesan cheese
About 6 ounces lasagna noodles, broken into thirds & fully cooked
2 tablespoons parsley (dried or fresh)

Heat oil in a large nonstick skillet over medium-high heat. Add onions and cook until softened, about 4 minutes. Add garlic and mushrooms and cook until garlic is fragrant, about one minute. Add in diced tomatoes, tomato sauce, basil, salt and pepper. Cook mixture until it thickens up a bit, around 5 minutes.

Add noodles to skillet and stir into the mixture well. Add scoops of ricotta cheese over the noodles; add in mozzarella and Parmesan. Stir in parsley.  Cook about 2 more minutes, or until mixture is thick. Serve immediately with additional basil or parsley.

Original recipe found here.

Lasagna Roll-Ups

These were fun to make and delicious! The site I got this from has great step-by-step pictures (link below). These are way easier to serve too!

1 tbsp extra virgin olive oil
1/2 lb lean ground beef
1/4 cup finely chopped yellow onion
1 (28 oz) can crushed tomatoe
2 cloves garlic, minced
1/2 tbsp dried basil
1/2 tsp dried oregano
Salt and freshly ground black pepper, to taste

1 (15 oz) container Ricotta cheese
1 large egg
1/3 cup fresh flat leaf parsley, chopped
2 1/4 c freshly grated mozzarella cheese, divided
3/4 c freshly, finely grated parmesan cheese, divided
1/3 c freshly, finely grated Romano cheese
1/4 tsp salt
1/4 tsp freshly ground black pepper

Preheat oven to 375 degrees. Spray a large non-stick fry pan with olive oil spray. Heat over medium high heat, crumble ground beef, add chopped onions, and cook mixture stirring occasionally and breaking up meat, until browned. Drain any fat from beef. Pour beef mixture into a food processor and pulse for about 5 seconds until it is ground into fine pieces.  Pour beef mixture back into fry pan and add crushed tomatoes, minced garlic, basil, oregano and stir.  Season sauce with salt and pepper to taste then cover with a lid and simmer over low heat while preparing pasta and cheese mixture.

Cook lasagna noodles in a large pot of boiling water along with 1 tsp salt and 1 tbsp olive oil to al dente according to directions listed on package. Once noodles are cooked, drain and immediately line noodles in a single layer on waxed paper.  

Prepare cheese mixture (I did this while pasta cooked) by stirring together Ricotta cheese, egg, 1/4 tsp salt and 1/4 tsp pepper with a fork in a large mixing bowl until well combine. Stir in chopped fresh parsley. Add in 1 3/4 cups grated mozzarella cheese, 1/2 cup parmesan cheese and 1/3 cup Romano cheese, stir mixture until well combined.

Stir meat sauce and spread 1/3 cup evenly into a 13x9 inch baking dish by tilting pan back and forth. Spread 1/4 cup cheese mixture evenly onto each cooked lasagna noodle, then spread 1 heaping tablespoon meat sauce along the top of cheese covered noodle. Roll noodles up jellyroll style and arrange seam side down in baking dish. Cover rolled noodles with remaining meat sauce then sprinkle remaining 1/2 cup Mozzarella Cheese and 1/4 cup Parmesan Cheese evenly over roll ups. Tent lasagna roll ups with foil (don't allow foil to rest on cheese or it will stick you just want to loosely tent to prevent the cheese from browning) and bake for 35-45 minutes in preheated oven. Serve warm garnished with additional chopped fresh parsley.

Original recipe found here.

Mini Lasagnas

These were so fun to make! AND super tasty.

12 oz lean ground beef
salt/pepper
1 c chopped onion
14.5 oz can tomato sauce
2 cloves of garlic, minced
3 tsp dried oregano, divided
1 tsp dried basil, divided
1 1/2 c part skim ricotta cheese
24 small square wonton wrappers (you can find them in the produce dept)
1 1/2 c red-fat shredded mozzarella cheese

Preheat oven to 375 degrees. Heat a large skillet over medium heat. Add the ground beef, onions, and sprinkle some salt and pepper. After the meat has browned, add the garlic and stir constantly for 30 sec. Add the pasta sauce and 2 tsp oregano. Bring the pan to a gentle boil, reduce the heat, and simmer for 10 min.

In a separate bowl, combine the ricotta with some salt and pepper, 1 tsp of oregano, and 1/2 tsp basil. Stir together.

Spray a 12 cup muffin pan with nonstick cooking spray. Place one wonton wrapper in each of the 12 cups, pressing firmly in the bottom of the cup and up the sides. Using half the ricotta mixture, divide it among the 12 muffin cups. Next, using half of the meat sauce, spoon it evenly over the ricotta. Sprinkle a little mozzarella on top of that. Then press another wonton on top of the mozzarella layer. Repeat - ricotta, meat sauce, mozzarella. Bake for 15 min, or until the cheese has melted and wonton wrappers are crispy. Let cool in the pan, sprinkle a little basil on top, then enjoy!

Original recipe found here. Great step-by-step pictures.