Savory Eggplant Spirals with Spinach and Crunchy Pine Nuts

1. Prepare Eggplant Slices

Cut the eggplants into 12 slices, each about 1/8-inch thick. Sprinkle salt over the slices, rub it in gently, and place them in a colander to drain for 30 minutes.

2. Mix Cornstarch Mixture

While the eggplant is draining, mix the cornstarch with cold water in a bowl until it forms a smooth mixture.

3. Prepare Breading Mixture

On a large dinner plate, combine the bread crumbs with the dried thyme, oregano, and basil for your breading mixture.

4. Rinse Eggplant Slices

After 30 minutes, rinse the eggplant slices with cold water to remove the excess salt and set them aside. Preheat your oven to 350°F.

5. Fry Eggplant

If you choose to fry the eggplant, heat some oil in a skillet over medium heat. Dredge each eggplant slice in the cornstarch mixture, then coat it with the breading mixture. Fry each slice for about 1.5 to 2 minutes per side, until they are golden brown. Place the fried slices on paper towels to drain any excess oil.

6. Bake Eggplant Slices

Alternatively, you can bake the breaded eggplant slices. Grease baking sheets with olive oil, place the breaded slices on the sheets, and lightly spray them with more olive oil. Bake in the preheated oven for 20 to 25 minutes, turning them halfway through, until they are crispy and golden.

7. Assemble Rollatini

Once the eggplant slices have cooled for about 10 minutes, it's time to assemble the rollatini. Pour 1.5 cups of marinara sauce into a 9x13-inch casserole dish. Take each breaded eggplant slice, place a spinach leaf on top, and then spread a generous spoonful of tofu ricotta over the spinach. Carefully roll up the eggplant slice and place it seam-side down in the sauce-filled casserole dish.

8. Add Marinara Sauce and Pine Nuts

Pour the remaining marinara sauce over the top of the rolls, sprinkle with toasted pine nuts if using, and add a layer of Almesan for a deliciously cheesy finish.

9. Bake Rollatini

Bake the assembled dish in the preheated oven for 20 to 25 minutes, until the sauce is bubbly and the rolls are heated through. Garnish with chopped basil before serving.