Involtini De Spinachi

Recipe Ingredients

2 tablespoons	30ml	Olive oil
1 tablespoon	15ml	Eggplant - peeled, and (large)
		Sliced 1/8" thick slices, lengthwise
		Flour - for dredging
3/4 lb	340g / 11oz	Fresh spinach
1/2 lb	227g / 8oz	Ricotta cheese
		Salt - to taste
		Freshly-ground black pepper - to taste
		Tomato Sauce
2 tablespoons	30ml	Olive oil
1 teaspoon	5ml	Chopped garlic
2 1/2 cups	156g / 5.5oz	Canned whole tomatoes
		Salt - to taste
		Freshly-ground black pepper - to taste

Recipe Instructions

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: 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. (Makes about 2 cups)

This recipe yields ?? servings.

Source:
COOKING LIVE with Sara Moulton - (Show # CL-9583) - from the TV FOOD - NETWORK

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