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Prep Time: 5 Minutes Cook Time: 40 Minutes |
Ready In: 45 Minutes Servings: 1 |
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Ingredients:
2 tablespoons olive oil |
1 large eggplant, peeled and sliced into 1/8-inch thick slices, lengthwise |
flour, for dredging |
3/4 pound fresh spinach |
1/2 pound ricotta cheese |
salt and pepper, to taste |
tomato sauce, recipe follows |
2 tablespoons olive oil |
1 teaspoon chopped garlic |
2 1/2 cups canned whole tomatoes |
salt and pepper, to taste |
Directions:
1. In a skillet heat olive oil until smoking. Dredge eggplant slices in flour and fry in skillet for about 1 minute. Turn slices and cook for another minute. Remove from skillet and drain on paper towels. Let cool for about 15 minutes. Blanch spinach in boiling salted water for about 3 minutes. Remove, drain, and chop coarsely. To a blender add chopped spinach, ricotta cheese, salt and pepper, to taste.
2. Place 2 to 3 tablespoons of the spinach-ricotta mixture on 1 slice of eggplant. Roll up and serve with tomato sauce.
3. TOMATO SAUCE:
4. In a saucepan, heat olive oil. Add garlic and cook for about 3 minutes. Add tomatoes, simmer for about 30 minutes. Season with salt and pepper.
5. Yield: about 2 cups
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