45 minutes to prepare, Serves 6

Ingredients

4  eggplants

1/4 cup olive oil

1 package frozen spinach, thawed

3 cups ricotta cheese

1 egg

1 1/2 cups prepared marinara sauce or Rick’s Red Sauce

2 cups parmesan cheese, grated, divided

3/4 cups fresh basil leaves, finely chopped

1 cup mozzarella cheese, grated

kosher salt and freshly ground pepper, to taste

Directions

Step 1: Preheat oven to 400º F.

Step 2: Trim ends off eggplants. Cut lengthwise into approximately 1/4-inch thick slices.

Step 3: Place eggplant slices on baking sheets and season with salt and pepper, then drizzle with olive oil.

Step 4: Place in oven and bake for 10 minutes. Remove from oven and let cool.

Step 5: In a large bowl, mix ricotta cheese, egg, basil leaves, salt, pepper and 1 cup of parmesan cheese. Squeeze water out of spinach and add it to the cheese mixture.

Step 6: Place approximately 3 tablespoons of cheese and spinach mixture on each eggplant slice. Roll into a loose bundle and place seam-side down in a large baking dish.

Step 7: Top eggplant rolls with marinara sauce. Sprinkle on mozzarella and remaining parmesan cheese.

Step 8: Place baking dish in oven and bake 30 minutes, or until cheese is melted.