60 minutes
A delightful twist on the classic 'melanzane alla Parmigiana', these creamy aubergine and spinach rolls are filled with rich ricotta cheese and baked to perfection.
Aubergines, thinly sliced lengthways
each
tablespoons
Spinach, wilted
0 oz
0 oz
Ground Nutmeg
pinches
Tomato Sauce, jarred
0 oz
tablespoons
Parmesan Cheese, grated
tablespoons
1. Preheat Oven and Roast Aubergines
Preheat the oven to 220C (200C fan-assisted or gas mark 7). Brush both sides of the aubergine slices with olive oil, and place them on a baking tray. Roast in the oven for 15-20 minutes until soft and pliable, remembering to flip them once halfway through.
2. Prepare Spinach & Ricotta Filling
While the aubergines are roasting, prepare the spinach by placing it in a colander and pouring boiling water over it to wilt. Allow it to cool, then thoroughly squeeze out all the excess moisture. In a mixing bowl, combine the wilted spinach with ricotta cheese, adding a grating of nutmeg and a generous amount of seasoning to taste.
3. Assemble the Rolls
Lay the roasted aubergine slices on a flat surface. Place a spoonful of the spinach and ricotta mixture onto the center of each slice. Carefully fold each slice over the filling to create a neat roll, and place the rolls seam-side down in an ovenproof dish.
4. Bake the Dish
Evenly pour the tomato sauce over the assembled aubergine rolls. Sprinkle the top with fresh breadcrumbs and grated parmesan cheese. Bake in the preheated oven for another 20-25 minutes, or until the dish is golden on top and heated through.
Use high-quality ricotta and freshly grated Parmigiano-Reggiano for significant flavor impact.
Balance the creaminess with a pinch of nutmeg, fresh cracked black pepper, and fine sea salt. Ensure spinach is well-drained.
Choose firm, glossy aubergines with smooth skin. Smaller, younger aubergines tend to have fewer seeds and are less bitter.
Bake until bubbly and golden brown. Finish under the broiler if needed, but watch closely to prevent burning.
Use a flavorful homemade tomato sauce or a high-quality store-bought one that complements the aubergine and ricotta.
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