Eggplant rollatini is a classic Italian dish and one of my personal favorites. What you may not realize is that eggplant, when fried, acts like a sponge and sucks up oil very efficiently! In my version, the cast-iron pan is the fat- and calorie-saver. Cast-iron pans, when seasoned well, will sear items and produce a beautiful browning and crispness with very little fat. I added spinach to this recipe to boost flavor and volume. I also use low-fat ricotta and mozzarella and you cannot tell the difference. This recipe rocks... enjoy!
You can also use frozen spinach for this recipe; just be sure to squeeze out as much water as possible.
Click here to see Diane's Dish on... Eggplant.