Spinach and Ricotta Eggplant

ingredients

• 450g ricotta
• 200g frozen spinach, thawed and excess water squeezed out
• 1 onion – finely diced
• 1 egg
• 2 garlic cloves, crushed
• Pinch of nutmeg
• Salt and pepper
• ½ cup of grated parmesan cheese
• 4 large eggplants, sliced into thin strips lengthways

Sauce

• 2 400g cans of crushed tomatoes
• 2 garlic cloves, crushed
• 1 Tbsp. of dried oregano
• 1 brown onion – diced
• Half a small red chilli – chopped finely
• Generous pinch of Salt and pepper
• Pinch of sugar
• 10 basil leaves
• Olive oil, for cooking

method

1. Preheat oven to 180°C fan-forced.
2. Defrost the spinach in the microwave and squeeze out any excess water. Place ricotta into a separate bowl and add spinach, egg, garlic, nutmeg, onion and salt and pepper. Mix thoroughly.
3. In a saucepan sauté the onion, garlic and chilli with a splash of oil until the onion becomes translucent. Pour in the tomatoes, and add the oregano, basil, salt, pepper and a pinch of sugar. Leave this to simmer for 10-15 minutes before taking off heat.
4. Slice the eggplants super thin - LENGTHWAYS! Sprinkle a small amount of salt on each eggplant slice. This draws out the bitterness.
5. In a large frying pan, heat a splash of olive oil and cook the eggplant slices for 3 minutes on each side or until lightly browned. Ensure that the eggplant is soft before taking it off the heat.
6. Once the eggplant is cooked, lay flat on a bench and scoop 1 tbsp of the ricotta mixture on one end of the eggplant.
7. Roll towards the opposite end, once rolled up, place a toothpick in the middle to keep it together.
8. Repeat with the rest of the eggplant and ricotta mixture.
9. In a large baking dish, place some sauce at the bottom and along the edges so the eggplant does not stick to the bottom.
10. Place the rolled eggplant into the dish and cover with the rest of the sauce.
11. Lastly, sprinkle the parmesan cheese over the top and cover with foil.
12. Place into the oven for 40 minutes.
13. Take out and serve with rice or salad!