Recipe courtesy of Tony Catarinichia

Involtini de Spinachi

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  • Total: 45 min
  • Prep: 5 min
  • Cook: 40 min
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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


2 tablespoons olive oil

1 teaspoon chopped garlic

2 1/2 cups canned whole tomatoes

Salt and pepper, to taste


  1. 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.
  2. Place 2 to 3 tablespoons of the spinach-ricotta mixture on 1 slice of eggplant. Roll up and serve with tomato sauce.


Yield: About 2 cups
  1. In a saucepan, heat olive oil. Add garlic and cook for about 3 minutes. Add tomatoes, simmer for about 30 minutes. Season with salt and pepper.