Heat oven to 220`c. Brush both sides of the aubergine slices lightly with oil, then lay on a large baking sheet and season well with pepper and salt. Bake for 15-20 minutes until tender, turning once. Alternatively you can cook the aubergine slices in a griddle pan. Meanwhile, prepare the filling. Place the ricotta in a bowl and add in the chopped basil, pinch nutmeg, 2 tablespoons grated Parmesan and season well with pepper and salt. When the aubergine slices are cooked, cover each slice completely with a layer of spinach leaves. Sprinkle over little dried breadcrumbs, then place a spoonful of the ricotta filing in at one end. Sprinkle with toasted pine nuts and roll up into involtini. Place into a baking dish, side by side, sealed-side down. Spoon over the tomato sauce, sprinkle with the remaining breadcrumbs and Parmesan cheese and bake for 20-25 minutes until golden brown.

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