- 1
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
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.
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