Eggplant Involtini

Ingredients

1 eggplant

300g cherry tomato

410g tomato in its own juice

100g ricotta cheese

100g parmesan cheese

1 egg

1 clove garlic

4 sprigs fresh basil

100g spinach

200g mozzarella cheese

Salt to taste

Ground black pepper to taste

Preheat oven to 190°C (350°F). Blend the cherry tomatoes in a blender or food processor until smooth. Add the tomatoes in their own juice and blend again. Place about 1 cup of the tomato mixture in the bottom of a baking dish.

 

Individually place 2 eggplant strips on a plate and microwave on high for 3-4 minutes (until pliable and soft). Repeat with the remaining strips. Place the eggplant strips on a paper towel and pat dry to remove excess juices. Meanwhile, mix together the ricotta, Parmesan, egg, pressed garlic, chopped basil, and salt and pepper. Spoon a small amount of the filling onto the eggplant strips. Top with torn spinach and roll into a roll.



Repeat with the remaining strips and place them seam-side down on a plate. Pour the remaining tomato sauce over the strips and sprinkle with mozzarella.



Bake for 20-25 minutes, until the cheese is melted and the rolls are cooked through. Serve with fresh basil. 



Bon appétit!