Eggplant rolls with Spinach and Ricotta

The combination of eggplant and spinach is delicious. These mouth rolls are perfect for friend gatherings and parties. You can substitute them ricotta cheese with any other creamy cheese and they will be still very tasty. Serve with spaghetti noodles straight from the oven.

Preparation time: 10 minutes
Cooking time: 30 minutes
Serves: 4

Ingredients

2 tbsp olive oil
8 oz. ricotta cheese
2 eggplants (cut into lengthways)
12 oz. (350g) jar tomato sauce
1 lb (500g) spinach
A dash of nutmeg, grated
4 tbsp fresh breadcrumbs
4 tbsp Parmesan
Salt and pepper, to taste

Directions

1. Heat oven to 430 °F (220 °C).
2. Peel and slice the eggplants. Brush two sides of slices with oil, arrange them on a large baking dish and bake in the oven for 15-20 minutes, until softened.
3. Meanwhile, place the spinach in a colander and let stew over a kettle of boiling water. Once wilted, let cool for a while, and squeeze to drain as much as possible.
4. Place in a bowl along with the ricotta, nutmeg and season well to taste.
5. Put a spoonful of the seasoned spinach mixture in the centre of each eggplant slice, roll over to make a folder and place in an ovenproof dish.
6. Place a tablespoon of the tomato sauce on the top of each roll, sprinkle with breadcrumbs and cheese, and bake in the oven until the cheese melts, about 20-25 minutes.