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.
Serves 4
2 eggplants, cut into thin slices lengthways
2 tbsp olive oil
1lb (500g)fresh spinach
1/4 cup fresh basil, chopped
8oz (250g) full fat tub ricotta
1 egg, beaten lightly
1/2 tsp lemon zest
3/4 cup shredded Parmesan cheese
Some fresh mozzarella
1 tbsp fresh lemon juice
a good grating of fresh nutmeg
350 g (0r 13 oz) jar of good marinara sauce + 4 tbsp fresh basil chopped and added with some grated garlic
1/2 – 3/4 cup fresh breadcrumbs
3/4 cup good parmesan cheese, grated
Heat the oven to 375 F.
Brush both sides of the eggplant with oil, season with salt and ground pepper, then lay on a large baking sheet. bake for 15 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, egg, chopped basil, breadcrumbs, parmesan cheese, lemon zest ad lemon juice, 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.
Smear some marinara sauce on the bottom of an ovenproof baking dish and lay the eggplant rolls, sealed-side down, on top.
Pour over the remaining marinara sauce, sprinkle with breadcrumbs, parmesan cheese and blobs of the mozzarella and bake for 20 to 30 mins at 350F until golden and piping hot