Eggplant sliced thinly. Sprinkle oregano, basil, pepper. Bake at 375°F for 20–25 minutes. Expect soft, savory rolls layered with creamy ricotta, spinach, and a bubbling golden tomato-mozzarella finish. Ingredients ➤ 2 medium eggplants, sliced lengthwise ➤ 2 tbsp olive oil ➤ Salt & pepper to taste ➤ 15 oz canned chopped tomatoes ➤ 1 shallot, finely chopped ➤ 2 cloves garlic, minced ➤ 1/2 tbsp tomato paste ➤ 1 cup ricotta cheese ➤ 1 cup baby spinach, chopped ➤ 1/4 cup grated Parmesan FULLL Recipe
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Eggplant sliced thinly. Sprinkle oregano, basil, pepper. Bake at 375°F for 20–25 minutes. Expect soft, savory rolls layered with creamy ricotta, spinach, and a bubbling golden tomato-mozzarella finish. Ingredients ➤ 2 medium eggplants, sliced lengthwise ➤ 2 tbsp olive oil ➤ Salt & pepper to taste ➤ 15 oz canned chopped tomatoes ➤ 1 shallot, finely chopped ➤ 2 cloves garlic, minced ➤ 1/2 tbsp tomato paste ➤ 1 cup ricotta cheese ➤ 1 cup baby spinach, chopped ➤ 1/4 cup grated Parmesan FULLL Recipe
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