Eggplant Involtini

Ingredients

• Salt and pepper - To taste
• Fresh basil - For garnish
• Mozzarella cheese - 1 cup, shredded
• Marinara sauce - 2 cups
• Breadcrumbs - 1/2 cup
• Egg - 1
• Parmesan cheese - 1/2 cup, grated
• Spinach - 1 cup, cooked and chopped
• Ricotta cheese - 1 cup
• Eggplants - 2 medium-sized

Instructions

1. Preheat the oven to 375°F.
2. Slice the eggplants lengthwise into thin strips.
3. Sprinkle salt on both sides of the eggplant slices and let them sit for 15 minutes to remove excess moisture. Pat dry with paper towels.
4. In a bowl, combine the ricotta cheese, cooked spinach, grated Parmesan cheese, egg, breadcrumbs, salt, and pepper. Mix well.
5. Spread a thin layer of marinara sauce on the bottom of a baking dish.
6. Take an eggplant slice and place a spoonful of the ricotta mixture at one end. Roll it up and place it seam-side down in the baking dish. Repeat with the remaining eggplant slices and filling.
7. Pour the remaining marinara sauce over the rolled eggplants.
8. Sprinkle the shredded mozzarella cheese on top.
9. Cover the baking dish with foil and bake for 30 minutes.
10. Remove the foil and bake for an additional 15 minutes, or until the cheese is melted and bubbly.
11. Garnish with fresh basil leaves before serving.