Involtini De Spinachi

By á-174942

Ingredients

• TOMATO SAUCE:
• 2 tablespoons olive oil
• 1 large eggplant peeled, and sliced 1/8" thick slices, lengthwise
• Flour for dredging
• 3/4 pound fresh spinach
• 1/2 pound ricotta cheese
• Salt to taste
• Freshly-ground black pepper to taste
• 2 tablespoons olive oil
• 1 teaspoon chopped garlic
• 2 1/2 cups canned whole tomatoes
• Salt to taste
• Freshly-ground black pepper to taste

Details

Servings 1

Preparation

Step 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.

Place 2 to 3 tablespoons of the spinach-ricotta mixture on 1 slice of eggplant. Roll up and serve with tomato sauce.

Tomato Sauce: 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. (Makes about 2 cups)

This recipe yields ?? servings.