Involtini de Spinachi

Name: Involtini de Spinachi
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; 2 tablespoons olive oil; 1 teaspoon chopped garlic; 2 1/2 cups canned whole tomatoes; Salt and pepper, to taste

11 ingredients

15 steps

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
2 tablespoons olive oil
1 teaspoon chopped garlic
2 1/2 cups canned whole tomatoes
Salt and pepper, to taste

Directions

1

In a skillet heat olive oil until smoking.
2

Dredge eggplant slices in flour and fry in skillet for about 1 minute.
3

Turn slices and cook for another minute.
4

Remove from skillet and drain on paper towels.
5

Let cool for about 15 minutes.
6

Blanch spinach in boiling salted water for about 3 minutes.
7

Remove, drain, and chop coarsely.
8

To a blender add chopped spinach, ricotta cheese, salt and pepper, to taste.
9

Place 2 to 3 tablespoons of the spinach-ricotta mixture on 1 slice of eggplant.
10

Roll up and serve with tomato sauce.
11

In a saucepan, heat olive oil.
12

Add garlic and cook for about 3 minutes.
13

Add tomatoes, simmer for about 30 minutes.
14

Season with salt and pepper.
15

Yield: about 2 cups