Spinach and Ricotta Eggplant Involtini

Preparation

1. Preheat your oven to 200°C (390°F) and line two baking sheets with parchment paper.
2. Trim the ends of the eggplants and slice them lengthwise into 5mm thin planks using a sharp chef's knife or mandoline.
3. Arrange the eggplant slices across the baking sheets in a single layer. Brush both sides lightly with olive oil and season with salt and black pepper.
4. Roast the eggplant for 10–12 minutes until pliable and slightly softened. Remove from the oven and let cool slightly so they can be easily handled. Lower the oven temperature to 190°C (375°F).

Make the Filling

1. Heat 1 teaspoon of olive oil in a skillet over medium heat. Add the minced garlic and spinach, sautéing for 1–2 minutes until completely wilted. Remove from the heat and let cool briefly.
2. Squeeze any excess liquid out of the wilted spinach using your hands or a clean kitchen towel, then roughly chop it.
3. In a medium mixing bowl, combine the ricotta, chopped spinach, egg, ground nutmeg, half of the grated Parmesan, a pinch of salt, and freshly cracked black pepper. Stir thoroughly until smooth and evenly blended.

Assemble & Bake

1. Spread the tomato passata evenly over the bottom of a shallow ovenproof baking dish.
2. Place roughly 1 to 2 tablespoons of the ricotta-spinach filling at the wider end of each eggplant slice, then roll it up snugly into a neat cylinder.
3. Arrange the filled rolls seam-side down in the baking dish over the sauce.
4. Scatter the shredded mozzarella and the remaining Parmesan over the top of the rolls.
5. Bake uncovered for 15–18 minutes until the cheese is melted, bubbling, and golden in spots. Finish under a hot grill for 1–2 minutes if you prefer extra browning.
6. Let rest for 5 minutes, scatter with fresh torn basil, and serve warm.