Pair with Cline Family Cellars Petite Sirah
4 medium eggplants
Salt and pepper
1/4 cup olive oil
1 10-oz. box frozen chopped spinach, thawed, squeezed dry
3 cups ricotta
3 cloves garlic, minced
2 large eggs, beaten
1 1/2 cups shredded mozzarella
3/4 cup grated Parmesan
1 24-oz. jar marinara sauce
1. Slice ends off eggplants. Cut eggplants lengthwise into 1/4-inch-thick slices
2. Lay slices on a rimmed baking sheet and sprinkle both sides liberally with salt
3. Let stand for 15 minutes, then rinse salt off under cold running water and pat slices dry
4. Preheat oven to 400ºF
5. Brush both sides of eggplant slices with olive oil and place in single layers on 2 baking sheets
6. Roast for 15 minutes, until tender, turning eggplant slices over halfway through. Let cool on sheets on wire racks until cool enough to handle
7. In a large bowl, combine spinach, ricotta, garlic, eggs, 1/2 cup mozzarella and 1/2 cup Parmesan. Season with 1 tsp. salt and 1/2 tsp. pepper
8. Mist a 9-by-13-inch baking dish with cooking spray. Spread 1/2 cup of sauce over bottom of dish
9. Divide ricotta mixture among eggplant slices, using about 1/3 cup for each, spreading it down the center.
10. Roll up slices and place seam-side down in baking dish. Top with remaining sauce and sprinkle with remaining mozzarella and Parmesan.
11. Cover baking dish with foil and bake for 30 minutes
12. Remove foil and bake until browned and bubbling, about 15 minutes longer.
8 cups whole milk
1 teaspoon salt
3 tablespoons fresh lemon juice
1. Line colander with 4 layers of cheesecloth. Set in sink.
2. Bring milk and salt to simmer in heavy large saucepan over medium-high heat. Stir in lemon juice.
3. Let simmer until curds form, 1 to 2 minutes.
4. Using finely slotted spoon or skimmer scoop curds from pan and transfer to cheesecloth lined colander
5. Let drain 1 minute (curds will still be a little wet). Transfer curds to medium bowl.
6. Cover and chill until cold (about 3 hours). Can be made 2 days ahead. Keep chilled.