Eggplant rolls with spinach and ricotta
This is a glorious dish for those days you just can’t be bothered to cook meat and you won’t miss it at all.
It also works well as a starter for a dinner party, followed by a light main course.
2 eggplants, cut into thin slices lengthways
2 tbsp olive oil
1lb (500g)fresh spinach
8oz (250g) tub ricotta
a good grating of fresh nutmeg
350 g (0r 13 oz) jar of good marinara sauce
5 tbsp fresh breadcrumbs
5 tbsp good parmesan cheese, grated
Heat the oven to 400 F.
Brush both sides of the eggplant with oil, then lay on a large baking sheet. bake for 15 to 20 minutes until tender, turning once.
Meanwhile, put the spinach in a large colander and pour over a kettle of boiling water to wilt.
Cool, then squeeze out the excess water, so that it is dry. Mix with the ricotta, nutmeg and plenty of seasoning.
Dollop a spoonful of the cheesy spinach mixture in the center of each eggplant slice, fold over to make a parcel and lay, sealed-side down, in an ovenproof dish.
Pour over the marinara sauce, sprinkle with breadcrumbs and cheese and bake for 20 to 30 mins until golden and piping hot