Ingredients
- 2 tablespoons olive oil
- 1 large eggplant, peeled and sliced into 1/8-inch thick slices, lengthwise
- Flour, for dredging
- 3/4 pound fresh spinach
- 1/2 pound ricotta cheese
- Salt and pepper, to taste
- Tomato sauce, recipe follows
Directions
In a skillet heat olive oil until smoking. Dredge eggplant slices in flour and fry in skillet for about 1 minute. Turn slices and cook for another minute. Remove from skillet and drain on paper towels. Let cool for about 15 minutes. Blanch spinach in boiling salted water for about 3 minutes. Remove, drain, and chop coarsely. To a blender add chopped spinach, ricotta cheese, salt and pepper, to taste.
Place 2 to 3 tablespoons of the spinach-ricotta mixture on 1 slice of eggplant. Roll up and serve with tomato sauce.
TOMATO SAUCE:
- 2 tablespoons olive oil
- 1 teaspoon chopped garlic
- 2 1/2 cups canned whole tomatoes
- Salt and pepper, to taste
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By mapletran2_7888485
Alpharetta, GA
on December 19, 2008
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I often get intense cravings for eggplant and used to go to our favorite italian joint to have this, but we've since moved and I was bummed for a while... until I found this recipe of course. It is just as good as the restaurant's, if not better.
The first time I made this with the flour dredging, it yeilded a lot of smoke in the house and had a bit of a burnt taste to the eggplant (maybe I did something wrong, so now I do without the dredging and it works just as well. Mine also takes a lot more than 2 tbsp. of olive oil. I add an egg to the ricotta because the filling is stiff without it. Enjoy!
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