Aubergine rolls with spinach & ricotta
By Good Food
This spin on Italian ‘melanzane alla Parmigiana’ is quick to prepare and makes a deliciously creamy, veggie bake
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Prep:15 mins
Cook:45 mins
- Serves 4
- Easy
Nutrition per serving
-
kcal 376
-
fat 23g
-
saturates 9g
-
carbs 23g
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sugars 12g
-
fibre 10g
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protein 20g
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salt 1.3g
Ingredients
- 2 aubergines, cut into thin slices lengthways
- 2 tbsp olive oil
- 500g spinach
- 250g tub ricotta
- grating of nutmeg
- 350g jar tomato sauce
- 4 tbsp fresh breadcrumbs
- 4 tbsp parmesan (or vegetarian alternative)
Method
Heat oven to 220C/200C fan/gas 7. Brush both sides of the aubergine slices with oil, then lay on a large baking sheet. Bake for 15-20 mins until tender, turning once.
Meanwhile, put the spinach in a large colander and pour over a kettle of boiling water to wilt. Cool, then squeeze out the excess water, so that it is dry. Mix with the ricotta, nutmeg and plenty of seasoning.
Dollop a spoonful of the cheesy spinach mix in the centre of each aubergine slice, fold over to make a parcel and lay, sealed-side down, in an ovenproof dish. Pour over tomato sauce, sprinkle with breadcrumbs and cheese, and bake for 20-25 mins until golden and piping hot.
