Eggplant Rolls with Spinach and Ricotta

• eggplants↗2

  sliced into thin long slices

• olive oil↗2 ст. л. tbsp
• spinach↗500г g
• ricotta↗250г g
• ground nutmeg↗
• canned tomato sauce350г g
• fresh breadcrumbs↗4 ст. л. tbsp
• parmesan↗4 ст. л. tbsp

  (or vegetarian alternative)

Step-by-step instructions

1. 1

   Preheat the oven to 220 °C (200 °C for convection) or gas mark 7. Brush both sides of the eggplant slices with olive oil, place them on a large baking sheet lined with parchment. Roast for 15–20 minutes until tender, turning once.

2. 2

   Meanwhile place the spinach in a large colander and pour boiling water over it to wilt the leaves. Cool, then squeeze out excess moisture. Combine the spinach with ricotta, add grated nutmeg and generously season with salt and black pepper.

3. 3

   Place a tablespoon of the spinach‑ricotta mixture in the center of each eggplant slice, fold in half to form a roll, and arrange seam‑side down in a baking dish. Drizzle with tomato sauce, sprinkle with fresh breadcrumbs and grated parmesan (or a vegetarian alternative). Bake for 20–25 minutes until the top is golden and the sauce bubbles.