Involtini Primavera

Ingredients

• Eggplant (2 medium, sliced lengthwise into thin slices)
• Olive oil (3 tablespoons, for brushing)
• Salt (to taste)
• Black pepper (to taste)
• Fresh basil (1/4 cup, chopped (plus extra for garnish))
• Spinach (2 cups, fresh and chopped)
• Garlic (3 cloves, minced)
• Ricotta cheese (1 cup)
• Mozzarella cheese (1 cup, shredded)
• Parmesan cheese (1/2 cup, grated)
• Tomato sauce (2 cups)

Instructions

1. Preheat the oven to 375°F (190°C).
2. Slice the eggplant lengthwise into thin slices, about 1/4 inch thick. Brush both sides with olive oil and season with salt and pepper.
3. Arrange the eggplant slices on a baking sheet and bake for 10 minutes, or until soft and slightly golden.
4. In a mixing bowl, combine the ricotta, mozzarella, parmesan, chopped spinach, and minced garlic. Mix until well blended.
5. Spread a spoonful of the cheese mixture onto each eggplant slice, then roll up the slices and secure with a toothpick.
6. In a baking dish, pour half of the tomato sauce to create a base layer. Place the eggplant rolls in the dish, seam side down, and cover with the remaining tomato sauce.
7. Bake for 30 minutes, or until the cheese is melted, bubbly, and slightly golden.
8. Before serving, garnish with additional chopped basil for a fresh touch.