Ingredients:

1 pound eggplant

11⁄2 cups ricotta cheese

1⁄2 cup grated Parmesan cheese

1⁄4 cup shredded fresh basil leaves

3 tablespoons olive oil 

1⁄2 cup chopped spinach (fresh is best)

2 cups of tomato sauce

Fresh basil leaves for garnish 

 

Directions:

Cut the eggplant lengthwise into 1⁄4-inch slices. Sprinkle the slices on both sides with salt and let them sit in a colander for 30 minutes to remove some of the bitterness. In medium bowl, combine the ricotta cheese, Parmesan cheese, chopped spinach, shredded basil and olive oil. Pat the eggplant dry, arrange on a baking pan and bake at 350 degrees for about 15 minutes until the egg- plant is soft enough to roll. Set aside to cool.

 

Spread a heaping teaspoon of the cheese mixture lengthwise down the middle of each eggplant slice, leaving a 1-inch border at the wide end, and, beginning at the narrow end, roll up the eggplant jelly-roll fashion. Pour a small amount of tomato sauce in the bottom of a shallow baking dish and arrange the rolls, seam sides down, in one layer. Pour the tomato sauce over the rolls and cook for another 20–30 minutes, until heated through. Transfer the eggplant rolls with a spatula to serving plates and garnish with basil and additional Parmesan to taste. 

 

Serves 4.