Eggplant Rollatini with Spinach and Ricotta
"Eggplant Rollatini stuffed with a creamy spinach and ricotta filling and baked in the most delicious tomato sauce and mozzarella cheese...."
INGREDIENTS
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2 eggplants ((aubergine))
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15 oz (400g) canned chopped tomatoes
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1 shallot
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2 cloves garlic
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1/2 tbsp tomato paste
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1/2 tsp oregano
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1 pinch nutmeg
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8.5 oz (250g) Ricotta
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8.5 oz (1 1/8 cup/240g) spinach
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1 ball mozzarella
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1 tbsp parmesan
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salt and pepper (to season)
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