Aubergine Rolls with Spinach & Ricotta

Aubergine Rolls with Spinach & Ricotta

This spin on Italian 'melanzane alla Parmigiana' is quick to prepare and makes a deliciously creamy, veggie bake.


2 aubergines cut into thin slices lengthways
2 tbsp olive oil
500g spinach
250g tub ricotta
Grating of nutm
1 tin chopped tomatoes
4 tbsp fresh breadcrumbs
4 tbsp Parmesan


Heat oven to 200C 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