AUBERGINE ROLLS WITH SPINACH & RICOTTA

Aubergine rolls with spinach & ricotta image

This spin on Italian 'melanzane alla Parmigiana' is quick to prepare and makes a deliciously creamy, veggie bake

Provided by Good Food team

Time 1h

Number Of Ingredients 8

Ingredients

2 aubergines , cut into thin slices lengthways
2 tbsp olive oil
500g spinach
250g tub ricotta
grating of nutmeg
350g jar tomato sauce
4 tbsp fresh breadcrumb
4 tbsp parmesan (or vegetarian alternative)

Steps:

Heat oven to 220C/200C fan/gas 7. Brush both sides of the aubergine slices with oil, then lay on a large baking sheet. Bake for 15-20 mins until tender, turning once.
Meanwhile, put the spinach in a large colander and pour over a kettle of boiling water to wilt. Cool, then squeeze out the excess water, so that it is dry. Mix with the ricotta, nutmeg and plenty of seasoning.
Dollop a spoonful of the cheesy spinach mix in the centre of each aubergine slice, fold over to make a parcel and lay, sealed-side down, in an ovenproof dish. Pour over tomato sauce, sprinkle with breadcrumbs and cheese, and bake for 20-25 mins until golden and piping hot.

Nutrition Facts : Calories 376 calories, Fat 23 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 23 grams carbohydrates, Sugar 12 grams sugar, Fiber 10 grams fiber, Protein 20 grams protein, Sodium 1.3 milligram of sodium