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Dairy
Medium
1 Hour, 30 Minutes
Diets 
When I was in culinary school in Israel, my fellow classmate Devora S. gave me this recipe. The way she described it had me running to store after store in search of ricotta cheese. Unfortunately, ricotta cheese was not widely available in any nearby stores at the time. I finally had a chance to make it months later when I spotted the coveted cheese. Fortunately, in the U.S., you can enjoy it anytime.
2 eggplants, thinly sliced the long way
1/4 – 1/2 cup olive oil
1 (26-ounce) jar Gefen Marinara Sauce (or use sugar-free marinara sauce)
1 pound ricotta cheese
5 ounces fresh spinach, finely chopped
1 pound shredded mozzarella cheese, divided
2 eggs
3 garlic cloves, crushed
1 and 1/2 teaspoon salt
1/2 teaspoon black pepper
Preheat oven to 375 degrees Fahrenheit. Grease a baking sheet.
Add eggplant slices and brush with olive oil. Bake for 10 minutes; turn over and brush with more oil. Bake for an additional five minutes, until slices are soft and pliable.
Pour three-fourths of the jar marinara sauce into a nine- by 13-inch baking pan.
Prepare the cheese mixture. In a bowl, combine ricotta cheese, spinach, three-fourths of the mozzarella cheese, eggs, garlic, salt and pepper. Place a dollop of cheese mixture onto the edge of each eggplant slice and roll up.
Add rollups to baking pan. Add remaining ricotta mixture in between the eggplant slices. Sprinkle top of rollups with remaining sauce and remaining mozzarella.
Lower oven temperature to 350 degrees Fahrenheit. Cover and bake for 45 minutes. Uncover and bake for an additional 15 minutes, or until cheese starts to bubble.
Yields 1- 9- x 13-inch pan (about 12 rollups); serves 6-8
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