Aubergine rolls with spinach and ricotta

Ingredients:

• Two aubergines, cut into this slices lengthways
• 2 tbsp olive oil
• 500 gr spinach
• 250 gr tub ricotta
• Grating of nutmeg
• 350 gr jar tomato sauce
• 4 tbsp fresh breadcrumbs
• 4 tbsp Parmesan (or vegetarian alternative)

Preparation:

Heat the oven to 220°C. Brush all sides of the aubergine slices with oil, and then gently place them on a large baking paper. Bake for 15-20 minutes until tender, turning once. Meanwhile, put the spinach in a large colander and pour over a kettle of boiling water to wilt. Let it cool as you squeeze out the excess water so that it is dries. Mix with the ricotta, nutmeg and plenty of seasoning. Dollop a spoonful of the cheesy spinach mix in the center of each aubergine slice, fold over to make a parcel and lay, sealed side down, in an ovenproof dish. Pour the tomato sauce over, drizzle with breadcrumbs and cheese, and then bake for 20-25 minutes until the aubergine gets golden and piping hot.